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。

Objective  To optimize the water extraction conditions for oat β-glucan from oatmeal. Methods  The 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. Results  The 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. Conclusion  This 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

2025-2-2 20:11 上传 燕麦片中β-葡萄糖水提工艺条件优化.pdf

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