摘要
为充分提取燕麦籽粒中的β-葡聚糖,深入和全面的评价其结构与功能性质的关系,以燕麦全粉为原料,研究在较低提取温度下β-葡聚糖的最佳提取工艺,为筛选出生理功能更为突出的β-葡聚糖及燕麦品种提供试验依据。在单因素(提取温度、pH值、时间、料液比)试验的基础上,设计四因素五水平的二次正交旋转组合试验,利用响应面分析确定各因素、水平对β-葡聚糖提取率的影响。经分析和验证,得到燕麦全粉中β-葡聚糖的最佳提取工艺条件为:温度40℃、pH12.5、时间3h、料液比1∶16(W∶V);在此条件下,燕麦全粉中β-葡聚糖提取率达到91.83%。
Oat β-glucan is well-known for its hypolipemic efficacy, so the extraction of β-glucan from oat is necessary for the further study on the relationship of its structure and function. On the basis of the results of univariate tests （tenrperture, pH, time and the ratio of material to solvent） with whole oat flour as the raw material, quadratic orthogonal rotation combination design and response surface methodology analysis were used to determine the influence of all factors to the extraction rate of β-glucan. After analysis and verification, the optimum conditions of β-glucan extraction from whole oat flour were as follows： 40 ℃, pH 12.5, 3 h, and the ratio of material to solvent of 1： 16（W ： V）. At the optimum conditions, the extraction rate of β-glucan reached 91.83%.
出处
《食品与机械》
CSCD
北大核心
2010年第1期121-124,167,共5页
Food and Machinery
基金
国家"十一五"科技支撑计划项目(编号:2006BAD27B09-)
中央级公益性科研院所基本科研业务费专项(编号:2006BAD01-)
关键词
燕麦全粉
Β-葡聚糖
低温提取工艺
二次正交旋转组合设计
Whole oat flour
β- glucan
Extraction technology
Quadratic orthogonal rotation combination design
