超声波对小麦麸皮木聚糖的提取效果影响

Effect of Ultrasound on Extracting Xylan from Wheat Bran

麸皮是小麦加工过程中的副产品,含有丰富的具有生物活性的木聚糖。为了充分提高小麦麸皮的附加值,采用超声波法萃取其中的木聚糖。讨论了碱液浓度、液固比、超声功率、超声时间和温度对木聚糖提取率的影响,在此基础上进行正交试验分析。结果表明:在液固比25∶1(m L/g),Na OH溶液浓度0.5 mol/L,超声功率240 W,超声时间35 min和超声温度50℃条件下,可以获得提取率高达44.8%的麸皮木聚糖。利用超声波法提取小麦麸皮木聚糖成低、能耗小和效率高,具有重要的应用价值。

The rich bioactive xylan was involved in bran produced during the process of wheat. In order to increase the added value of wheat bran, xylan was extracted by ultrasound. Five factors including liquid-solid ratio, base solution concentration, ultrasound power, ultrasound time and temperature were discussed. On that basis, subsequently, process parameters were optimized according to orthogonal experiments. It was shown that xylan with 44.8% extraction rate was prepared under following conditions： liquid-solid ratio 25 ： 1 （mL/g）, NaOH concentration 0.5 mol/L, ultrasound power 240 W, ultrasound time 35 rain and ultrasound temperature 50 ℃. Ultrasound technology used to extract xylan from wheat bran could decrease in cost, lower energy consumption and improve extraction efficiency, which has inaportant practical application value.