食品科学

• 基础研究 • 上一篇    下一篇

提取条件对小麦麸皮阿拉伯木聚糖相对分子质量分布的影响

袁 建,范 哲,王 艳,何 荣,鞠兴荣   

  1. 南京财经大学食品科学与工程学院,江苏 南京 210046
  • 出版日期:2014-09-15 发布日期:2014-09-12

Influence of Extraction Conditions on Relative Molecular Weight Distribution of Arabinoxylan from Wheat Bran

YUAN Jian, FAN Zhe, WANG Yan, HE Rong, JU Xing-rong   

  1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China
  • Online:2014-09-15 Published:2014-09-12

摘要:

以小麦麸皮为原料,通过化学分析法和高效凝胶渗透色谱法,探讨提取时间、pH值和温度对阿拉伯木聚糖提取得率及其产品相对分子质量分布的影响。结果表明,随着提取时间的延长、pH值和温度的升高,阿拉伯木聚糖的得率显著提高。延长提取时间(5 h),可以提高产品中低相对分子质量阿拉伯木聚糖的含量;提高反应的pH值(13.0)和温度(90 ℃)则可以获得富含多种高相对分子质量阿拉伯木聚糖的产品。

关键词: 小麦麸皮, 阿拉伯木聚糖, 提取条件, 相对分子质量分布

Abstract:

The influence of extraction time, pH and extraction temperature on the yield and relative molecular weight
distribution of arabinoxylan from wheat bran was investigated by chemical analysis and high performance gel permeation
chromatography. The results showed that the yield of arabinoxylan was significantly enhanced with increasing extraction
time, pH and extraction temperature. The content of low relative molecular weight arabinoxylan was increased when the
extraction time was extended to 5 h, and a variety of arabinoxylans with high relative molecular weights could be obtained
by increasing pH and extraction temperature.

Key words: wheat bran, araboxylan, extraction conditions, relative molecular weight distribution

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