小米麸皮植酸的提取及植酸含量初步分析  

Preliminary analysis of phytic acid extraction and content determination from Setaria italic brans

作　　者：陈蓓颖[1] 沈群[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2013年第9期202-205,共4页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系-谷子糜子产业技术体系(CARS-07)

摘　　要：旨在研究优化小米麸皮植酸的提取工艺,测定取得部分品种小米麸皮植酸的含量值。采用响应面法设计实验,优化确立了小米麸皮植酸提取工艺条件:液料比14∶1(v/w,mL/g),提取时间68min,提取温度34℃。在此优化的工艺条件下提取了38个小米品种麸皮的植酸,用铁分光光度比色法测定其含量。实验所测得38个小米品种麸皮植酸的含量范围为3.13～8.75mg/g,DC小米麸皮植酸的平均含量相对较高,晋谷小米麸皮植酸的平均含量相对较低且波动较大;不同品系、同一品系不同品种的小米麸皮的植酸含量差异较大。The extraction process of phytic acid from foxtail millet brans was optimized through respond surface method.The optimal condition was ： solution/sample ratio 14：1 （ v/w, mL/g）, extraction time 68min, and extraction temperature 34℃.Phytic acid in foxtail millet brans was extracted under the optimal condition mentioned above, and each phytic acid extract from 38 different foxtail millet brans was determined by colorimetric method respectively.The content range was 3.13-8.？Smg/g.Phytic acid content in DC foxtail millet brans was relatively high,and in Jingu foxtail millet brans was relatively low and also volatile.Phytic acid content in different foxtail millet bran strains, and in different foxtail millet bran varieties of the same strain were quite different, for which the possible reason was that phytic acid content was a combined effect of both genetic factors and growing conditions.

关 键 词：小米麸皮 植酸 提取 含量测定 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]