酸法提取青稞麸皮结合酚工艺优化

为了提高青稞的附加利用价值,该文以青稞麸皮为研究对象,考察了提取试剂、酸质量分数、萃取p H值、料液比和提取温度对多酚质量分数和DPPH·自由基清除能力的影响。采用中心组合设计优化其结合酚提取工艺。结果表明,青稞结合酚提取最优工艺条件为：提取试剂为硫酸,酸质量分数为11.10%,水料比为1：17 g/m L,提取温度为75℃,p H值不作处理,此条件下提取得到的结合酚质量分数达224.33 mg/（100 g）,DPPH·自由基清除能力达9 919.28μmol/（100 g）,与预测值多酚质量分数243.80 mg/（100 g）,其DPPH·自由基清除能力9 087.02μmol/（100...

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Bibliographic Details
Published in农业工程学报 Vol. 32; no. 17; pp. 301 - 308
Main Author 徐菲 杨希娟 党斌 赵亚东 吴昆仑 迟德钊
Format Journal Article
LanguageChinese
Published 青海省青藏高原农产品加工重点实验室，西宁 810016%青海省青藏高原农产品加工重点实验室，西宁 810016 2016
青海大学农牧学院，西宁 810016
青海大学省部共建三江源生态与高原农牧业国家重点实验室，西宁 810016%青海大学省部共建三江源生态与高原农牧业国家重点实验室,西宁,810016
Subjects
中心组合法
优化
工艺
提取
结合酚
青稞麸皮
结合酚
青稞麸皮
optimization
优化
processing
combined phenol
提取
中心组合法
central composite method
extraction
hullessbarley bran
工艺
Online AccessGet full text
ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2016.17.040

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Summary:为了提高青稞的附加利用价值,该文以青稞麸皮为研究对象,考察了提取试剂、酸质量分数、萃取p H值、料液比和提取温度对多酚质量分数和DPPH·自由基清除能力的影响。采用中心组合设计优化其结合酚提取工艺。结果表明,青稞结合酚提取最优工艺条件为：提取试剂为硫酸,酸质量分数为11.10%,水料比为1：17 g/m L,提取温度为75℃,p H值不作处理,此条件下提取得到的结合酚质量分数达224.33 mg/（100 g）,DPPH·自由基清除能力达9 919.28μmol/（100 g）,与预测值多酚质量分数243.80 mg/（100 g）,其DPPH·自由基清除能力9 087.02μmol/（100 g）基本一致。高效液相色谱法检测到最优工艺下所得青稞结合酚中含有8种酚酸及8种黄酮类物质,总量达325.104 mg/（100 g）。研究结果为全面评价青稞结合酚含量及青稞麸皮的高效利用提供科学依据。
Bibliography:11-2047/S
Hulless barley belongs to the genus Hordeum in the family Gramineae, and it is the mutation of cultivated barley in botany. It is also called naked barley because its lemma and palea are separated from caryopsis and its grain exposes. Hulless barley is the most characteristic crop on the Tibetan Plateau, and it has a high value in nutrition and health care. In addition to some well known functional ingredients, like dietary fiber and β-glucan, hulless barley also contains a variety of phenolic compounds, such as tocol, flavonoids, and anthocyanins. As important dietary antioxidant components, these substances play a prominent protective effect on human cardiovascular disease, diabete, obesity and cancer. The content of phenolic compounds in barley is much higher than other cereals. Currently, researches on hulless barley are mainly focused on the feed industry, traditional food processing industry, wine making industry and β-glucan. Phenols, which are important functional components, have not receive
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2016.17.040