| 莜麦麸中β-葡聚糖的提取与纯化 |
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| 引用本文： | 宋雪梅,韩舜愈,祝霞,何文兵. 莜麦麸中β-葡聚糖的提取与纯化[J]. 甘肃农业大学学报, 2006, 41(2): 83-87 |
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| 作者姓名： | 宋雪梅 韩舜愈 祝霞 何文兵 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 |
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| 基金项目： | 甘肃省科技攻关(HS025-A41) |
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| 摘 要： | 通过研究料液比、温度、pH值和提取时间等单因素对莜麦麸中β-葡聚糖提取率的影响,设计多因素试验,利用正交试验优化工艺,筛选出了提取β-葡聚糖的最佳组合:温度75℃、pH10、料液比1∶17、提取时间2 h.同时,分别讨论了不同方法脱除蛋白质、不同溶剂沉淀β-葡聚糖以及不同酒精度下醇析β-葡聚糖等关键工艺.
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| 关 键 词： | 莜麦麸皮 β-葡聚糖 提取 纯化 |
| 文章编号： | 1003-4315（2006）02-0083-05 |
| 收稿时间： | 2005-10-13 |
| 修稿时间： | 2005-10-13 |
Extraction and purification of β-glucan in oat bran |
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| SONG Xue-mei,HAN Shun-yu,ZHU Xia,HE Wen-bing. Extraction and purification of β-glucan in oat bran[J]. Journal of Gansu Agricultural University, 2006, 41(2): 83-87 |
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| Authors: | SONG Xue-mei HAN Shun-yu ZHU Xia HE Wen-bing |
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| Affiliation: | College of Food Science and Engineering, Gansu Agricultural University,Lanzhou 730070, China |
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| Abstract: | On the base of test of single factor by orthogonal table,the optimal technology parameters were chosen as 75 ℃,10 of pH,ratio of liquid to solid 1∶17,and extracting time for 2h.Furthermore,some important techniques were also discussed on protein removed methods,β-glucan precipitated solvents and separation with different amount of alcohol respectively. |
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| Keywords: | oat bran β-glucan extraction purificatin |
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