超声辅助碱醇提取青麦仁中阿魏酸的工艺研究

以青麦仁为原料,经α-淀粉酶和碱性蛋白酶去除青麦仁中部分淀粉和蛋白质,采用超声波辅助碱醇提取制备阿魏酸,以阿魏酸提取量为指标通过正交实验确定最佳工艺条件。结果表明:去除2.5 g青麦仁中的淀粉和蛋白质时,α-淀粉酶用量0.04mL,碱性蛋白酶用量为0.1g。超声辅助碱醇最佳的提取工艺条件为:提取温度80℃、NaOH质量浓度6 g/100 mL、碱醇比1:2、超声功率480 W,此条件下,提取量为(2.85±0.15) mg/g。

Studies on Technologies for Extracting Ferulic Acid from Green Wheat Berry by Ultrasonic Assisted with Alkaline-Alcohol Hydrolysis

Taking on the green wheat berry, after destarched and deproteined by α-amylases and protease, and then based on quantity of ferulic acid release from green wheat berry, it was prepared with a mixture of absolute ethanol and NaOH solution at different concentrations under the assistance of ultrasonic to decide optimal prepa-ration condition.The result indicated that the quantity of α-amylases is 0.04 mL and protease is 0.1g hydrolyze 2.5g green wheat berry respectively, and the optimal preparation condition was hydrolysis temperature 80 ℃,concentration of sodium hydroxide 6%, ratio of alkaline alcohol 1:2, and ultrasonic power 450W. Under the opti-mal preparation condition the ferulic acid concentration can reach(2.85±0.0015) mg/g.