超声—微波协同法提取燕麦麸皮多糖的参数优化及结构分析  

Study on optimization of ultrasonic-microwave synergistic extraction of polysaccharides from oat bran and structural analysis

作　　者：梁茜茜[1] 李芬[1] 李良玉 张丽萍[1,2] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]国家杂粮工程技术研究中心,大庆163319

出　　处：《中国食品添加剂》2016年第9期178-187,共10页China Food Additives

基　　金：公益性行业(农业)科研专项(201303069)

摘　　要：以燕麦麸皮为原料,以提高燕麦麸多糖得率为目标,研究超声微波协同法提取燕麦麸多糖的最佳工艺条件。通过单因素实验探讨微波功率、液料比、pH和超声-微波协同时间对燕麦麸多糖得率及纯度的影响,并通过二次回归中心组合试验、响应面分析法确定燕麦麸多糖提取的最佳工艺参数。结果表明:最佳工艺条件为微波功率639W、液料比36∶1、pH10、超声-微波协同时间18min。与传统水提法相比,燕麦麸多糖得率从4.3%提高到8.45%。通过扫描电镜及红外光谱分析得出两种提取方法得到的燕麦麸多糖结构未发生改变。In order to increase the yield of polysaccharide from oat bran,oat bran has been taken as the raw material in this experiment. The optimal conditions have been studied for the extraction of polysaccharide from oat bran with the ultrasonic-microwave synergistic method. The effects of microwave power,liquid to solid ratio,pH,ultrasonicmicrowave synergistic time on the yield and purity of oat bran polysaccharides has been studied by the single factor experiments,while the best technology parameter of extraction polysaccharide is investigated by the two regression center combination experiment and the response surface method. The results show that the optimal conditions as the following,microwave power 639 W,the liquid-to-material ratio of 36 ∶ 1,the pH 10 and extraction time 18 min. The ultrasonic-microwave synergistic extraction method increase the polysaccharide yield from 4.3% to 8.45% compared with the traditional water extraction method. Polysaccharides extracted by the methods exhibite the same groups by scanning electron microscope and infrared spectrum analysis.

关 键 词：燕麦麸皮 多糖 超声微波协同提取 结构 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.1[轻工技术与工程—食品科学与工程]