摘要
以米糠为原料在超声波作用下用酸浸泡提取植酸钙,研究了酸的种类,浸提时间,溶液的pH值及液料比对提取效率的影响,并与无超声波作用的酸浸提取进行了比较。结果表明:所试三种酸的种类对植酸钙提取效果影响不大;与传统的酸浸法相比,用超声波酸浸法可将浸提时间从3h左右缩短至15m in,酸浸所需的酸度也有所降低,且所得粗植酸钙产率和其含量均明显提高。
Rice bran was used as the raw materials to produce calcium phytate by ultrasonic method. The effects of acid sort, leaching time, ratio between solvents and raw material, and pH of leaching solution on the yield of phytin were investigated. The result indicates that extracting calcium phytate by ultrasonic method at appropriate extraction condition shortens the leaching time from 3h to 15min, and increases obviously the total yield of organ - phosphor of phytin and the product purity.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第5期17-19,27,共4页
Journal of the Chinese Cereals and Oils Association
关键词
植酸钙
米糠
提取
超声波
calcium phytate, rice bran, extraction, uhrasonic
