超声波强化提取米糠中植酸研究  

Study on ultrasonically enhanced extraction of phytic acid from rice bran

作　　者：胡爱军[1] 田玲玲[1] 郑捷[1] 孙连立[1] 王豪[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,食品营养与安全教育部重点实验室,天津300457

出　　处：《粮食与油脂》2012年第11期28-30,共3页Cereals & Oils

基　　金：国家自然科学基金面上项目(31071608)

摘　　要：植酸是一种天然食品添加剂,具有强烈防腐、抗氧化能力。该实验以米糠为原料,利用超声波强化提取植酸,研究超声时间、提取温度、料液比及盐酸浓度对植酸提取率影响;通过正交试验对提取工艺进行优化,并采用高效液相色谱法对植酸样品进行分析。结果表明,提取米糠中植酸最优工艺为:盐酸浓度0.10 mol/L、料液比(g/mL)1∶8、提取温40℃、超声时间8 min;在上述条件下,对米糠中植酸提取率为87.13%。As a native food additive, phytic acid has strong anti-corrosive and antioxidative properties. With rice bran as raw materials, ultrasound was used to improve the extraction yield of phytic acid. The influence of some factors on the extraction yield of phytic acid were investigated, including ultrasonication time, extraction temperature, the ratio of raw material to solvent and hydrochloric acid concentration, and the orthogonal experiment was conducted to optimize the extraction process using HPLC to analyze phytic acid. The results showed that the optimal extraction conditions were ultrasonication time at 8 min, extraction temperature at 40℃, the ratio of raw material to solven at 1 ： 8 and concentration hydrochloric acid at 0.10 mol/L, under above conditions, the extraction yield of phytic acid was 87.13%.

关 键 词：米糠 植酸 超声提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]