燕麦片中β-葡萄糖水提工艺条件优化

Optimization of water extraction conditions for oat β-glucan in oatmeal

中文关键词:  燕麦片  正交设计  提取工艺

英文关键词:oatmeal  orthogonal design  extraction

中文摘要:

      目的 优化燕麦片中β-葡萄糖水提工艺条件。方法 以β-葡萄糖含量为评价指标, 在单因素实验的基础上, 通过正交试验筛选燕麦片最佳水提工艺。结果 影响水提工艺各因素的作用主次为: 提取次数>提取时间>料液比, 最佳提取工艺条件是料液比1:10(m:V), 提取3次, 提取时间为90 min。在最佳工艺条件下, β-葡萄糖含量为71 μg/mL。结论 本方法可以有效提取燕麦片中的β-葡萄糖。

英文摘要:

      Objective To optimize the water extraction conditions for oat β-glucan from oatmeal. Methods The content of oat β-glucan was used as evaluation index. On the basis of single factor experiment, the optimum water extraction process of oatmeal was screened by orthogonal experiment. Results The main factors affecting the various factors of the water extraction process were: number of extractions> extraction time> material to liquid ratio. The optimum extraction conditions were as follow: the ratio of material to liquid was 1:10 (m:V), extraction time was 90 min for 3 times. Content of oat β-glucan was 71 μg/mL under optimal processing conditions. Conclusion This method can effectively extract oat β-glucan in oatmeal.