糜子麸皮酚酸酶法提取工艺优化

为优化糜子麸皮酚酸提取工艺的关键参数，以‘赤糜2号-Ⅱ’麸皮为原料，利用纤维素酶水解细胞壁，用乙醇溶液制备麸皮酚酸。以总酚提取量为指标，在单因素试验的基础上，运用Plackett-Burman筛选试验结合Central Composite Design响应面设计确定加酶量、固液比和乙醇溶液pH 3个因素为显著因素，优化后得到最佳提取条件为：乙醇溶液pH 4.15，固液比1:42.5 (g:mL)，加酶量1.00%。在此条件下，总酚酸的最佳提取量为194.064 mg没食子酸/100 g样品，与预测值相近，二次回归模型预测性良好。

Optimization of Cellulose-assisted Extraction of Phenolic from Proso Millet Bran

In order to optimize the key parameter for phenolic acid enzyme extraction of phenolic from proso millet bran, the author took ‘Chimi 2-Ⅱ’ as the test material, and used cellulase to hydrolyze the cell wall and alcohol to prepare phenolic acid from the bran. Then, the author made total phenols as the index, based on single factor experiment, selected significant factors, including enzyme dosage, solid-liquid ratio and ethanol solution pH value, by Plackett-Burman screening test and Central Composite Design response surface design. The optimum extraction condition was: ethanol solution pH 4.15, solid-liquid ratio 1:42.5 (g:mL) and enzyme dosage 1.00%. Under the optimum condition, the best extract amount of total phenolic acid was 194.064 mg gallate/100 g sample, which was close to the predicated value, indicating that the predictability of the quadratic regression model was good.