燕麦麸皮β-葡聚糖的提取优化研究

Rearch of Extraction and Optimization of Oat Bran β-glucan

燕麦中的可溶性膳食纤维的主要成分为β-葡聚糖,其许多功能的实现都要依赖于β-葡聚糖.实验以燕麦麸皮为材料,以水为溶剂提取其中β-葡聚糖,用刚果红分光光度法测量各提取条件下燕麦麸皮β-葡聚糖的得率.通过单因素实验以及正交实验确定燕麦麸皮β-葡聚糖提取得率最高的条件组合.结果表明:实验中各因素对燕麦麸皮β-葡聚糖的提取率都有一定影响,影响顺序依次为提取液p H>料液比>反应温度>提取时间.提取β-葡聚糖的最佳条件为:提取时间100 min,料液体积比1∶20,提取液p H 10,反应温度10℃,在此提取条件中β-葡聚糖的得率为4.31%.

The main component of soluble dietary fiber in oats is β-glucan,and many of its functions are dependent on β-glucan.In this experiment,oat bran was taken as the material,the β-glucan was extracted by Congo red extraction and the yield of β-glucan from oat bran was deter mined by spectrophotometry.The single factor test and orthogonal test were used to deter mine the combination of the highest extraction yield of oat bran β-glucan.The results showed that the extraction rate of oat bran β-glucan was influenced by the factors of the experiment,and the order was p H ratio of material to solvent reaction temperature extraction time.The optimum extraction conditions were as follows： extraction time 100 min,ratio of material to liquid 1： 20,extraction p H 10,reaction temperature 10 ℃.Under the optimal extraction condition,β-glucan The extraction rate was 4.31%.