Optimization of Ultrasonic-assisted Extraction Conditions for Determination of Phytic Acid in Wheat Bran by FeCl3 Titration Method

doi:10.7506/spkx1002-6630-200910041

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (10): 188-190.doi: 10.7506/spkx1002-6630-200910041

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Optimization of Ultrasonic-assisted Extraction Conditions for Determination of Phytic Acid in Wheat Bran by FeCl3 Titration Method

WANG Guo-rong1，WAN Wen-gui1，WANG Li1，XIAO An-hong1,2,*

(1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China；
2. Hubei Key Laboratory for Processing and Transformation of Agricultural Product, Wuhan 430023, China)

Received:2008-07-15 Revised:2009-01-08 Online:2009-05-15 Published:2010-12-29
Contact: XIAO An-hong1,2,* E-mail:xiao19630118@sina.com;xiaoxiao.honhg@163.com

Abstract

Abstract:

In order to determine phytic acid content in wheat bran, it was extracted with hydrochloric acid under the assistance of ultrasonic. The extraction conditions of phytic acid were optimized through single-factor and orthogonal tests. The results showed that the best extraction process was as follows: extracting wheat bran with 0.8 mol/L hydrochloric acid in 50 ℃ water bath for 1.5 h under the assistance of ultrasonic treatment at 700 W and 20 to 25 kHz for 15 min. Compared with non-ultrasonic method, the extraction time was shortened from 5 h to 1.5 h, while the phytic acid content was promoted from 5.5049% to 6.6341%.

Key words: phytic acid extraction, ultrasonic, FeCl3 titration method

CLC Number:

TS207.3

WANG Guo-rong1，WAN Wen-gui1，WANG Li1，XIAO An-hong1,2,*. Optimization of Ultrasonic-assisted Extraction Conditions for Determination of Phytic Acid in Wheat Bran by FeCl3 Titration Method[J]. FOOD SCIENCE, 2009, 30(10): 188-190.

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Optimization of Ultrasonic-assisted Extraction Conditions for Determination of Phytic Acid in Wheat Bran by FeCl3 Titration Method

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