不同因子对燕麦β-葡聚糖提取纯度影响的研究

Study of different factors on extraction purity of oat β-glucan

以水为溶剂对燕麦中β-葡聚糖进行了提取研究,并通过刚果红分光光度法探讨了不同提取因子的不同水平对产品纯度的影响。实验结果表明:在灭内源酶温度为140℃、脱脂料液比为1∶3、脱脂时间为50min、浸提温度为90℃、浸提时间为1h、pH为11、料水比为1∶12、电解质浓度(CaCl2)为1mg/mL条件下,所得到的燕麦β-葡聚糖产品纯度较高。

Water was used as the solvent to extract β-glucan from oat powder, and the effects of different levels of each extracting factor on the purity of β-glucan were investigated by using Congo red spectrometry. The results showed that the extracting conditions for high purity β-glucan from oat were： the enzyme deactivation temperature should be around 140℃, the ratio of material and ethanol should be 1：3 and duration should no less than 50min for defatting, the pH should be 11 and the concentration of calcium chloride （CaCI2） should be around lmg/mL, extracting temperature should be 90℃, the ratio of material and water should be 1：12, the extracting duration should no less than 1h.