响应面法优化磁化水提取燕麦麸皮多糖工艺

以燕麦麸皮为原料，多糖得率和蛋白质残留率为考察指标，比较了磁化水和纯净水对燕麦麸皮中多糖的提取效果，并采用响应面法对磁化水提取燕麦麸皮多糖工艺进行优化。结果表明，磁化水对麸皮多糖的提取效果优于纯净水，其最优提取条件为提取温度68 ℃、液料比18∶1（mL/g）、提取pH 8.7、提取时间105 min，多糖得率为（13.92±0.07）%，蛋白质残留率为（30.14±0.18）%，与纯净水提取相比，多糖得率提高了37.55%。对纯化后的多糖采用气相色谱法检测分析，其单糖含量为葡萄糖（60.9±1.3）%、木糖（21.1±1.1）%、阿拉伯糖（16.7±1.4）%，同时含有半乳糖（1.0±0.8）%和鼠李糖（0.3±0.1）%。

Optimization of Extraction for Oat Bran Polysaccharides Using Magnetized Water by Response Surface Methodology

The extraction efficiencies of oat bran polysaccharides using magnetized water and purified water were compared
with respect to polysaccharide yield and the residue ratio of protein. The extraction process with magnetized water was
optimized using response surface methodology. The results showed that magnetized water was a better solvent for the
extraction of oat bran polysaccharides than pure water. The optimum extraction conditions were found to be extraction at 68 ℃
for 105 min with a water-to-oat bran ratio of 18:1 (mL/g) at pH 8.7. Under these conditions, the polysaccharide yield was
(13.92 ± 0.07)%, representing a 37.55% increase over that obtained with pure water, with a residue ratio of protein of
(30.14 ± 0.18)%. The monosaccharide composition of the purified polysaccharide consisted of glucose (60.9 ± 1.3)%, xylose
(21.1 ± 1.1)%, arabinose (16.7 ± 1.4)%, and a small amount of galactose (1.0 ± 0.8) and rhamnose (0.3 ± 0.1)%, as indicated
by gas chromatography (GC) analysis.