食品科学 ›› 2010, Vol. 31 ›› Issue (24): 168-171.doi: 10.7506/spkx1002-6630-201024036

• 工艺技术 • 上一篇    下一篇

米糠多糖的超声波辅助纤维素酶- 柠檬酸联合提取及结构分析

迟海霞,涂宗财* ,陈 钢,张 露,王 辉   

  1. 南昌大学 食品科学与技术国家重点实验室
  • 收稿日期:2010-09-21 出版日期:2010-12-25 发布日期:2010-12-29
  • 通讯作者: 涂宗财 E-mail:tuzc_mail@yahoo.com.cn
  • 基金资助:

    国家科技型中小企业技术创新基金项目(09C26213604428)

Combinatorial Extraction and Structure Analysis of Rice Bran Polysaccharide

CHI Hai-xia,TU Zong-cai*,CHEN Gang,ZHANG Lu,WANG Hui   

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
  • Received:2010-09-21 Online:2010-12-25 Published:2010-12-29
  • Contact: TU Zong-cai E-mail:tuzc_mail@yahoo.com.cn

摘要:

为了提高米糠多糖的得率,在单因素试验的基础上,采取正交试验,以米糠多糖得率为指标,对超声波辅助纤维素酶- 柠檬酸联合提取米糠多糖的工艺条件进行优化。同时采用红外光谱仪扫描分析,波长范围为4000~500cm-1,观察吸收峰,确定其基团类型。结果表明:米糠多糖最佳提取工艺条件为超声时间1h、超声温度50℃、超声功率100W、pH5.0,在此优化条件下,米糠多糖的得率有大幅提高,最高可达6.69%;红外光谱扫描结果显示该法所提取的多糖和热水浸提所得多糖的红外光谱图基本吻合,主要官能团没有差异。米糠多糖的结构不会因为超声波、酶法和柠檬酸的联合使用而受到破坏。

关键词: 米糠, 多糖, 纤维素酶, 超声波, 柠檬酸, 红外光谱

Abstract:

Objective: To improve the yield of polysaccharide from rice bran. Methods: On the basis of single factor experimental results, the optimal processing conditions of ultrasound-assisted cellulase-critic acid extraction for rice bran polysaccharide were explored by orthogonal experiments through the evaluation of the yield of rice bran polysaccharide. Infrared spectrometry was used to scan and analyze the group types in rice bran polysaccharide according to absorption peaks in the wavelength range of 4000-500 cm-1. Results: The optimal extraction processing conditions were ultrasonic treatment time of 1 h, ultrasonic treatment temperature of 50 ℃, ultrasonic treatment power of 100 W and pH 5.0. The yield of rice bran polysaccharide was up to 6.69% under the optimal extraction processing conditions. Infrared spectroscopy exhibited that the major functional groups in rice bran polysaccharide achieved by combinatorial extraction method were consistent with those in rice bran polysaccharide extracted by hot water. Conclusion: The structure of the polysaccharide can not be damaged by combinatorial treatments of ultrasonic wave, enzymolysis and critic acid.

Key words: rice bran, polysaccharide, cellulase, ultrasonic wave, citric acid, infrared spectroscopy

中图分类号: