碱解麦麸制备阿魏酸的研究

将麦麸脱脂、去蛋白质后采用正交实验,确定了碱解麦麸释放阿魏酸的最佳工艺为:氢氧化钠浓度0.5%,提取温度85℃,提取时间6h。提取液中添加100mg/L的亚硫酸钠能增加释放出的阿魏酸的保留率,并可通过增加碱浓度而缩短提取时间。碱降解后剩余的残渣较之原麦麸更易被盐酸和黑曲霉分泌的多糖水解酶降解,显示残渣可作为制备低聚糖的基料。

Sodium hydroxide was used to release ferulic acid from wheat bron. The optimal technology was to extract defattedand deproteined wheat bran at 85℃ for 6 h with 0.5% concentration of sodium hydroxide, to release ferulic acid 277.2 mg/100g bran, Addition of sodium sulfite to the extraction solution increased the recovery rate of ferulic acid to 308.7mg/100gbran.Atter the removal of ferulic acid wheat bran was much more easily hydrolyzed by hydrochloric acid and polysaccha-rides hydrolyzing enzymes secreted by Aspergillus niger.This fact suggested that the bran residue could be used to produceoliosaccharides.