燕麦片中β-葡萄糖水提工艺条件优化
燕麦片中β-葡萄糖水提工艺条件优化
目的优化燕麦片中β-葡萄糖水提工艺条件。方法以β-葡萄糖含量为评价指标, 在单因素实验的基础上, 通过正交试验筛选燕麦片最佳水提工艺。结果影响水提工艺各因素的作用主次为: 提取次数>提取时间>料液比, 最佳提取工艺条件是料液比1:10(m:V), 提取3次, 提取时间为90 min。在最佳工艺条件下, β-葡萄糖含量为71 μg/mL。结论本方法可以有效提取燕麦片中的β-葡萄糖。
ObjectiveTo optimize the water extraction conditions for oat β-glucan from oatmeal. MethodsThe content of oat β-glucan was used as evaluation index. On the basis of single factor experiment, the optimum water extraction process of oatmeal was screened by orthogonal experiment. ResultsThe main factors affecting the various factors of the water extraction process were: number of extractions> extraction time> material to liquid ratio. The optimum extraction conditions were as follow: the ratio of material to liquid was 1:10 (m:V), extraction time was 90 min for 3 times. Content of oat β-glucan was 71 μg/mL under optimal processing conditions. ConclusionThis method can effectively extract oat β-glucan in oatmeal.
标题：燕麦片中β-葡萄糖水提工艺条件优化
英文标题：Optimization of water extraction conditions for oat β-glucan in oatmeal
作者：
孟娟娟 陕西中医药大学公共卫生学院
齐宝宁 陕西中医药大学公共卫生学院
张志刚 陕西中医药大学公共卫生学院
周晶 陕西中医药大学公共卫生学院
中文关键词:燕麦片,正交设计,提取工艺,
英文关键词:oatmeal,orthogonal design,extraction,
发表日期：2018-11-22
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