薏米多糖的提取工艺优化

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英文篇名：Optimization of Extraction Process of Polysaccharides from Coix 作者：于淑池 ; 李姚瑶 英文作者：YU Shu-chi;LI Yao-yao;College of Food Science and Engineering,Hainan Tropical Ocean University; 关键词：薏米多糖 ; 提取 ; 红外光谱扫描 英文关键词：polysaccharide from Coix seed;;extraction;;infrared spectral scanning 中文刊名：QZDX 英文刊名：Journal of Hainan Tropical Ocean University 机构：海南热带海洋学院食品科学与工程学院; 出版日期：2019-04-26 出版单位：海南热带海洋学院学报 年：2019 期：v.26;No.125 语种：中文; 页：QZDX201902017 页数：6 CN：02 ISSN：46-1085/G4 分类号：103-108

摘要

以薏米为原料,采用碱提法对薏米多糖提取的关键工艺因素:碱浓度、料液比、提取温度和提取时间进行探讨,并对提取过程的脱脂工艺、脱色工艺、除蛋白工艺进行优化;对提取的薏米多糖进行红外光谱扫描.结果表明:薏米多糖提取工艺条件为碱浓度0. 05 mol·L-1、浸提时间2 h、浸提料液比1∶15、浸提温度75℃时,提取率达1. 75%;采用乙酸乙酯脱脂、酶法结合Sevage法除蛋白、活性炭脱色效果好;薏米多糖红外光谱扫描显示在4000～500 cm-1区间得到多处具有多糖类物质的特征吸收峰.
        Taking Coix as the raw material,a study was conducted on the key elements in the extraction of polysaccharides from Coix seeds,such as TBN,solid-liquid ratio,temperature and extraction duration. Meanwhile,the decreasing process,decolorizing process and the deproteinizing process were optimized here. The polysaccharides were scanned with infrared spectra. The result showed that the conditions for the extraction of polysaccharides from Coix seeds are as follows: TBN is 0. 05 mol·L-1; extraction duration,2 h; solid-liquid ratio,1: 15; temperature,75℃; and the extraction ratio,1. 75%. Using ethyl acetate to degrease,using the combination of enzymic method and sevage method to deproteinize,and using active carbon to decolorize are preferred choices. The infrared spectral scanning showed that between 4 000 ～ 500 cm-1 exist many absorption peaks.

引文

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