摘要
为探究燕麦麸中β-葡聚糖的超声辅助冻融提取方法,采用超声浸提、蒸发浓缩、反复冻融从燕麦麸中提取β-葡聚糖,研究燕麦麸β-葡聚糖的提取得率、纯度、持水性和黏度,同时用紫外和红外光谱对提取的燕麦麸β-葡聚糖进行结构表征。结果表明:超声辅助提取时,当料液比为1∶20(g/mL)、超声功率为500 W、提取温度为55℃、提取时间为50 min,可将提取液蒸发浓缩至体积的4.0%,反复冻融2次,燕麦麸β-葡聚糖的得率为6.0%,β-葡聚糖纯度可达到82.3%,其持水率为307.6%,燕麦麸中提取的β-葡聚糖紫外光谱、红外光谱和β-葡聚糖的标准图谱一致。超声辅助冻融法提取可得到较高纯度、持水率和黏度的燕麦麸β-葡聚糖。
The ultrasonic assisted freeze-thaw extraction method ofβ-glucan from oat bran was explored.The ultrasonic extraction,evaporation concentration and freeze-thaw repeatedly was used.The yield,purity,water holding capacity and viscosity of oat branβ-glucan were studied.The structure of oat branβ-glucan was characterized by Ultraviolet and infrared spectra.The results showed that the optimal ultrasonic assisted extraction:the solid-liquid ratio was 1∶20(g/mL),the ultrasonic power was 500 W,the extraction temperature was 55℃,the extraction time was 50 min,and the extraction liquid were evaporated and concentrated to 4.0%of the volume.The yield of oat branβ-glucan was 6.0%,the purity was 82.3%,and the water holding capacity was 307.6%.The UV and IR spectra ofβ-glucan extracted from oat bran were consistent with those of standardβ-glucan.The method of ultrasonic assisted freeze-thaw was reasonable,and oat branβ-glucan with high purity,water holding capacity and viscosity could be obtained.
作者
黄玉炎
柴小岩
何桀
张冰琳
项雷文
HUANG Yu-yan;CHAI Xiao-yan;HE Jie;ZHANG Bing-lin;XIANG Lei-wen(Fuqing Branch of Fujian Normal University,Fuqing 350300,Fujian,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第3期68-72,共5页
Food Research and Development
基金
福建省自然科学基金项目(2019J01892)
福州市谷物食品行业技术创新中心。
关键词
燕麦麸
Β-葡聚糖
超声
冻融
结构表征
oat bran
β-glucan
ultrasonic
freeze thaw
structural characterization
