| 酸解制备低聚糖阿魏酸酯的优化工艺研究 |
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| 引用本文： | 林奇龄,温其标,欧仕益,赵阳阳,赖富饶.酸解制备低聚糖阿魏酸酯的优化工艺研究[J].食品研究与开发,2012(6):81-85. |
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| 作者姓名： | 林奇龄 温其标 欧仕益 赵阳阳 赖富饶 |
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| 作者单位： | 华南理工大学轻工与食品学院;暨南大学食品科学与工程系 |
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| 基金项目： | 广东高校科技成果转化重大项目(cgzhzd0709) |
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| 摘 要： | 采用稀盐酸水解玉米麸皮制备低聚糖阿魏酸酯(FOs),以FOs的量为指标,研究了液料比、酸浓度、温度、时间和提取次数5个因素对酸解效果的影响,并在此基础上,通过中心组合试验对工艺进行了优化。结果表明,稀盐酸水解玉米麸皮提取FOs的最佳工艺条件是液料比为15∶1(mL/g),酸浓度为0.05 mol/L,温度为100℃,时间为4 h,提取次数为2次,在此条件下,FOs平均含量可达每克麸皮4.66×10-5mol。
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| 关 键 词： | 阿魏酸 低聚糖 玉米麸皮 响应曲面法 |
Optimizing Extraction of Feruloylated Oligosaccharides with Acid Hydrolysis |
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| LIN Qi-ling,WEN Qi-biao,OU Shi-yi,ZHAO Yang-yang,LAI Fu-rao.Optimizing Extraction of Feruloylated Oligosaccharides with Acid Hydrolysis[J].Food Research and Developent,2012(6):81-85. |
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| Authors: | LIN Qi-ling WEN Qi-biao OU Shi-yi ZHAO Yang-yang LAI Fu-rao |
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| Affiliation: | 1(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China;2.Department of Food Science and Technology,Jinan University,Guangzhou 510632,Guangdong,China) |
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| Abstract: | In this study feruloylated oligosaccharides(FOs) was released from maize bran by hydrochloric acid hydrolysis.The impacts of the ratio of liquid to solid,acid concentration,reaction temperature,reaction time,and extraction times on the hydrolysis result were investigated with FOs production as index.The central composite design was used for the parameter optimization.The results showed that the optimal extraction conditions were as follows,the ratio of liquid to solid 15∶1(mL/g),acid concentration 0.05 mol/L,temperature 100 ℃,reaction time 4 h,and extraction times twice.Under these conditions,the experimental yield of FOs was up to 4.66×10-5 mol/g maize bran. |
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| Keywords: | ferulic acid oligosaccharide maize bran response surface methodology |
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