传统溶剂提取与酶辅助提取燕麦多酚工艺的优化与比较  

Optimization and comparison of the solvent extraction and enzyme assistant extraction of oat phenols

作　　者：付晓燕[1] 吴茜[2] 胡正浩[2] 谢笔钧[2] 孙智达[2] 

机构地区：[1]华中农业大学楚天学院食品与生物科技学院,湖北武汉430205 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2012年第24期277-281,共5页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划项目(2006BAD27B09)

摘　　要：以燕麦多酚提取率为评价指标,通过单因素实验和正交实验确定了传统溶剂提取法对燕麦多酚的最佳提取工艺为乙醇体积分数80%,料液比1∶20,水浴温度50℃,浸提时间2h,在此条件下燕麦总酚提取含量为0.817mg/g。在溶剂提取法的基础上,进一步通过单因素实验和响应面优化实验对酶辅助提取燕麦多酚的工艺参数进行了优化,结果表明,最佳酶解工艺为蛋白酶添加量5.0mg/g,淀粉酶添加量0.9mL/g,酶解温度73℃,酶解时间1.2h,在此条件下燕麦多酚提取含量为2.169mg/g,较溶剂法提取含量明显提高。The extraction technology of oat phenols for solvent extraction and enzyme assistant extraction were optimizated. The results indicated that the optimum conditions of solvent extraction were：ethanol concentration 80% ,solid-liquid ratio 1：20,bath temperature 50℃ ,extraction time 2h. Under these conditions,the extraction ratio reached 0.817mg/g. The optimum conditions of enzymatic hydrolyzing were：papain addition 5.0mg/g,a- amylase addition 0.9mL/g,temperature 73℃,time 1.2h. Under these conditions,the extraction ratio reached 2.169mg/g,which was much higher than solvent extraction.

关 键 词：燕麦 多酚 酶辅助提取 响应面法 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]