响应面法优化米糠中植酸的提取工艺  

Optimization of Extraction Technology of Phytic Acid from Rice Bran by Response Surface Methodology

作　　者：唐贤华[1] 张崇军[1] 田伟[3] 隋明[1,2] 周文[1,2] TANG Xian-hua;ZHANG Chong-jun;TIAN Wei;SUI Ming;ZHOU Wen(Sichuan Technology and Business College, Dujiangyan 611830, Sichuan, China;College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, Sichuan, China;National Institute Measurement and Testing Technology, Chengdu 610021, Sichuan, China)

机构地区：[1]四川工商职业技术学院,四川都江堰611830 [2]四川大学轻纺与食品学院,四川成都610065 [3]中国测试技术研究院,四川成都610021

出　　处：《江苏调味副食品》2020年第4期21-26,共6页Jiangsu Condiment and Subsidiary Food

基　　金：四川省教育厅课题“油菜秸秆快速腐解关键技术的研究”(15ZB0435)。

摘　　要：通过单因素实验和响应面分析对米糠中植酸的提取工艺进行优化,分别考察了提取溶剂浓度、液料比、提取时间、提取温度对菌种发酵的影响。结果表明,米糠中植酸的最优提取条件为提取溶剂浓度1%、液料比7∶1、提取时间3.6 h、提取温度30℃,在此条件下,植酸提取率为8.656%,较未优化前提高了1.3倍。In this study,the extraction process of phytic acid from rice bran was optimized by single-factor test and response surface methodology.The effects of solvent concentration,liquid-material ratio,extraction time and extraction temperature on the fermentation of rice bran were investigated.The results showed that the optimum extraction conditions of phytic acid from rice bran were solvent concentration of 1%,phytic acid extraction rate of 8.656%,material ratio of 7∶1,extraction time of 3.6 h and extraction temperature of 30℃,which was 1.3 times higher than that before.

关 键 词：响应面法 米糠 植酸 工艺优化 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]