麦麸多酚膳食纤维的提取工艺研究

Study on Extraction Process of Wheat Polyphenol Dietary Fiber

为今后开发小麦麸皮中的活性物质的医用价值,弄清提取小麦麸皮中多酚膳食纤维的影响因素及最佳工艺参数,主要研究多酚膳食纤维的碱提法的提取工艺。其中的多酚指标,采用芦丁为对照,利用其络合物测定液在510 nm处有吸收峰的特点,建立标准曲线,运用吸光度法测定多酚类物质含量。通过单因素试验与正交试验确定小麦多酚膳食纤维最佳提取工艺条件。结果表明,用碱液作为提取溶剂时,影响小麦麸皮中小麦多酚膳食纤维提取率的因素顺序为pH、浸提温度、料液比、碱解时间,最佳工艺为:pH 9、浸提温度85℃、料液比1︰20 (g/mL)、碱解时间120 min。在最佳工艺的基础上制备小麦多酚膳食纤维并测其相对分子质量为2.591×10~5 g/moL。

To develop active substances in wheat bran, the extraction process of polyphenols, dietary fiber composites and grasps the influencing factors and the best process parameters were mainly studied. Measuring polyphenols used rutin as a reference. The optimum extraction condition of wheat polyphenols dietary fiber was determined by single-factor test and orthogonal test. The results showed that the order of influence factors was pH, extraction temperature, solid-liquid ratio, alkali hydrolysis time. The optimum condition was as follows: pH 9, extraction temperature 85 ℃, solid-liquid ratio 1︰20(g/mL),alkaline hydrolysis time 120 min. The wheat polyphenol dietary fiber was also measured and its relative molecular mass was measured as 2.591×10~5 g/moL.