食品科学 ›› 2007, Vol. 28 ›› Issue (4): 112-116.

• 工艺技术 • 上一篇    下一篇

不同方法提取米糠多糖工艺的优化研究

 王莉, 陈正行, 张兵   

  1. 江南大学食品学院 食品科学与安全教育部重点实验室; 江南大学食品学院; 食品科学与安全教育部重点实验室; 江苏 无锡 214036;
  • 出版日期:2007-04-15 发布日期:2011-12-31

Study on Different Extraction Processes of Rice Bran Polysaccharide

 WANG  Li, CHEN  Zheng-Xing, ZHANG  Bing   

  1. School of Food Science and Technology,Key Laboratory of Food Science and Safety,Ministry of Education,Southern Yangtze University,Wuxi 214036,China
  • Online:2007-04-15 Published:2011-12-31

摘要: 以脱脂挤压米糠为原料,采用热水浸提、超声波和高压脉冲强化提取三种不同方法提取米糠多糖。结果表明:热水浸提法、超声波法和高压脉冲法提取米糠多糖得率分别为2.02%、2.87%和2.59%。与传统热水浸提法相比较,采用超声波和高压脉冲法强化提取米糠多糖具有迅速、节能、高效、提取率高等诸多优点。

关键词: 脱脂挤压米糠, 多糖, 提取, 超声波, 高压脉冲

Abstract: Several extraction processes,such as traditional hot water extraction method,supersonic method and pulsed electric field(PEF)method,were used respectively to optimize the extraction process of defatted rice bran polysaccharide.The extraction rates of polysaccharide are 2.02%,2.87% and 2.59% respectively.The results showed that the latter two methods are simpler, more convenient and efficient than the former two.

Key words: defatted rice bran, polysaccharide, extraction, supersonic, pulsed electric field