优化提取米糠多糖的工艺研究  

Study on the Optimizing Extraction Technology of Amylose from Rice Bran

作　　者：李超柱[1] 陈艳辉[1] 王登政 

机构地区：[1]钦州学院,钦州535000

出　　处：《食品工业》2015年第4期23-26,共4页The Food Industry

基　　金：广西自然科学基金资助项目(2014GXNSFAA118066)

摘　　要：以米糠为原料,分别采用传统热水法、超声辅助热水法、超声协同酶解辅助法提取米糠多糖,然后通过比较提取率,得出超声协同酶解辅助法为最佳提取方法,并对最佳提取方法通过单因素及正交试验对多糖提取的工艺条件进行优化。确定最佳提取工艺条件为:热水温度为80℃,料液比为1∶25(g/m L),热水浸提时间为140 min,超声波功率240 W,超声波时间20 min,提取率达到3.42%。With rice bran as raw material, use traditional hydrothermal method, Ultrasound-assisted hydrothermal method and hydrolysis to extract polysaccharide. By comparing the extraction rate, a conclusion was made hydrolysis was the best method. Optimize the best technological condition by single factor and orthogonal test. The results showed that the optimum technology was that the water temperature 80 ℃, ratio of sample to solution 1 ： 25 （g/mL）, exwaction time 140 min, ultrason/c power 240 W and ultrasonic time 20 m/n, the exWaction rate was 3.42%.

关 键 词：米糠多糖 超声辅助 酶解 

分 类 号：TQ281[化学工程—有机化工]