酶解水溶剂法提取莜麦多酚的工艺研究  

The Microwave-Assisted Organic Solvent Extraction of Poly-Phenols from Oat

作　　者：吕俊丽 游新勇 任志龙[2] 刘中原 

机构地区：[1]内蒙古科技大学生命科学与技术学院,包头014010 [2]包头轻工职业技术学院食品药品工程学院,包头014035

出　　处：《中国粮油学报》2017年第11期123-127,共5页Journal of the Chinese Cereals and Oils Association

基　　金：内蒙古自治区高等学校科学研究(NJZY14171);内蒙古自然科学基金(2014BS0312);内蒙古科技大学创新基金(2014QDL005)

摘　　要：莜麦是内蒙地区特色作物之一,具有降血糖、降血脂等生理功能。为了研究莜麦中多酚的提取,以内蒙古莜麦为原料,以多酚得率为依据,在单因素试验的基础上,通过正交试验对酶解水溶剂法提取酚类物质的工艺进行优化,得出最佳提取工艺为:复合酶用量0.8%,酶解时间80 min,酶解温度55℃,pH值5.0,此时酚类物质的得率为:2.950 mg/g。在此基础上与微波辅助有机溶剂提取法比较,得出酶法提取多酚得率显著高于微波辅助提取法。表明:在提取莜麦多酚方面,酶解水溶剂提取法优于微波辅助有机溶剂提取法。Naked oats is one of the characteristics crops in Inner Mongolia. It has many physiological functions in lowering blood sugar and blood lipid, et al. In order to study the extraction of polyphenols in oat, we used oat from Inner Mongolia as raw material. On the basis of polyphenols yields and single factor experiment, orthogonal experiments have been carried out to optimize the enzymatic extraction. The optimum extraction processes were as follows： 0. 8% compound enzyme dosage, enzymolysis time 80 rain, enzymolysis temperature 55 ℃, pH 5. 0, phenolics extraction yield 2. 950 mg/g. When compared with microwave - assisted organic solvent extraction, the extraction yield of polyphenol by enzymatic extraction was significantly higher than that of microwave - assisted extraction, which showed that enzymatic extraction process is better than microwave - assisted organic solvent extraction in terms of extraction of poly- phenols from naked oats.

关 键 词：莜麦 酚类 酶解法 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]