国内10种粮食中总半乳糖脂提取及含量研究

Study on extraction and the content of total galactolipids in 10 kinds of grain in China

目的 优化粮食中半乳糖脂处理及提取工艺,测定10种国内日常粮食中半乳糖脂含量。方法 在单因素实验的基础上,以干燥温度、乙醇提取浓度、料液比、提取时间、提取次数为影响因素,半乳糖含量为评价指标,通过正交实验优化处理提取工艺。以加入稀盐酸的体积和酸解时间为考察对象,半乳糖含量为评价指标,确定半乳糖脂最佳水解条件。利用最佳工艺及条件对10种粮食中半乳糖脂总含量进行测定比较。结果 半乳糖脂的最佳提取工艺为干燥温度80℃、乙醇提取浓度75%、料液比1:8 (g/mL)、提取时间45 min、提取次数3次,最佳酸解条件是按1:2.0的体积比加入稀盐酸,酸解0.5h。10种粮食中半乳糖脂含量排序为:生燕麦>大黄米>玉米>小黄米>东北大米>面粉>五常大米>糯米>苏北米>泰国香米。结论 本研究建立的半乳糖脂提取工艺切实可行,可用于粮食中半乳糖脂的提取和含量测定,为粮食的营养价值评估及保健产品的开发提供参考依据。

Objective To optimize the processing and extraction technology of galactolipids in grains, and determine the content of galactolipids in 10 kinds of domestic daily grains. Methods Based on the single-factor experiment, the extraction process was optimized by orthogonal test with drying temperature, ethanol extraction concentration, material-to-liquid ratio, extraction time and extraction times as the influencing factors and galactose content as the evaluation index. The volume of dilute hydrochloric acid added and the acid digestion time were investigated, and the galactose content was used as the evaluation index to determine the optimal hydrolysis conditions of galactolipids. The total galactolipid content in 10 kinds of grains was determined and compared using the optimal process and conditions. Results The optimal extraction process for galactolipids was a drying temperature of 80℃, an ethanol extraction concentration of 75%, a material-to-liquid ratio of 1:8(g/mL), an extraction time of 45 min, and a number of extractions of 3 times. The optimal acid digestion condition was the addition of dilute hydrochloric acid at a volume ratio of 1:2.0 and hydrolysis for 0.5 h. The galactolipid content of the 10 kinds of grains was ranked as follows: Raw oats>rhubarb rice>maize>millet>northeast rice>flour>wuchang rice>sticky rice>subei rice>Thai fragrant rice. Conclusion The galactolipid extraction process established in this study is feasible and can be used for the extraction and content determination of galactolipids in grains, providing a reference for the evaluation of the nutritional value of grains and the development of health products.