莜麦麸中β-葡聚糖的提取与纯化

Extraction and purification of β-glucan in oat bran

通过研究料液比、温度、pH值和提取时间等单因素对莜麦麸中β-葡聚糖提取率的影响,设计多因素试验,利用正交试验优化工艺,筛选出了提取β-葡聚糖的最佳组合:温度75℃、pH10、料液比1∶17、提取时间2 h.同时,分别讨论了不同方法脱除蛋白质、不同溶剂沉淀β-葡聚糖以及不同酒精度下醇析β-葡聚糖等关键工艺.

On the base of test of single factor by orthogonal table, the optimal technology parameters were chosen as 75℃, 10 of pH, ratio of liquid to solid 1：17,and extracting time for 2h. Furthermore, some important techniques were also discussed on protein removed methods, β-glucan precipitated solvents and separation with different amount of alcohol respectively.