离子沉淀法制备菜籽饼粕中多酚的工艺

食品科学 ›› 2012, Vol. 33 ›› Issue (18): 41-44.

离子沉淀法制备菜籽饼粕中多酚的工艺

潘丽军，韩智宏，赵春华，周俊

合肥工业大学生物与食品工程学院，安徽省农产品精深加工重点实验室

收稿日期:2011-08-19 修回日期:2012-08-01 出版日期:2012-09-25 发布日期:2012-09-07
通讯作者: 潘丽军 E-mail:panlijun1955@163.com
基金资助:
安徽省科技攻关计划项目

Preparation of Rapeseed Polyphenols from Rapeseed Meal by Ion Precipitation Method

Received:2011-08-19 Revised:2012-08-01 Online:2012-09-25 Published:2012-09-07

摘要/Abstract

摘要： 为提高菜籽饼粕的综合利用价值，采用热水浸提结合离子沉淀的方法，对菜籽饼粕中的多酚类物质进行提取纯化，并制备出菜籽多酚。在单因素试验的基础上，通过正交试验得到的最佳浸提工艺条件为浸提温度50℃、浸提时间75min、液料比13:1、浸提2次；浸提液离子沉淀的较适参数组合为氯化锌为沉淀剂、沉淀剂用量为粗提液中多酚质量的1.5倍、pH6.0，在此工艺条件下，获得的菜籽多酚成品为淡黄色粉末，得率1.66%，纯度90.03%。

关键词: 菜籽多酚, 蛋白质, 提取, 纯化, 离子沉淀

Abstract: In order to improve the comprehensive value of rapeseed meal, hot-water extraction followed by ion precipitation was applied to prepare polyphenols from rapeseed meal. Using an orthogonal array design based on one-factor-at-a-time experiments, the optimal extraction conditions were determined as 50 ℃ of extraction temperature, 75 min of extraction time, 1:13 of material-to-liquid ratio, and 2 of repeated extraction number. Moreover, the largest amount of rapeseed polyphenols was precipitated by adding a 1.5-fold weight excess of ZnCl2 and adjusting the pH to 6.0. The obtained rapeseed polyphenols were light yellow powder and showed a yield of 1.66% and a purity of 90.03%.

Key words: rapeseed polyphenols, protein, extraction, purification, ion precipitation

中图分类号:

TQ914.1

潘丽军，韩智宏，赵春华，周俊. 离子沉淀法制备菜籽饼粕中多酚的工艺[J]. 食品科学, 2012, 33(18): 41-44.

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