麦麸中植酸的脱除工艺

Removal process of phytic acid from wheat bran

中文关键词:  麦麸  植酸  工艺优化  脱除率

英文关键词:wheat bran  phytic acid  process optimization  removal rate

中文摘要:

      目的 探究麦麸中植酸的脱除工艺。方法 以植酸脱除率为目标, 参照国家标准方法测定植酸脱除前后麦麸中主要组分, 对麦麸中植酸的脱除工艺进行了分析和优化。结果 植酸脱除的最佳工艺是: 以0.5 mol/L盐酸溶液为植酸提取溶剂, 料液比为1:10 (g/mL), 20 ℃下提取2 h, 植酸脱除率可达到73.54%。升高提取温度不利于植酸提取, 提取时间过长或料液比过高均不利于植酸的脱除。经上述工艺处理后, 麦麸中植酸和灰分含量有显著降低, 蛋白质含量略有降低; 淀粉含量和粗纤维含量均有明显提高, 分别提高了16.70%和30.10%。结论 该工艺可以用于麦麸中植酸的有效脱除, 其总体营养价值有明显改善, 更有利于麸皮中营养组分的加工利用。

英文摘要:

      Objective To study the process of removing phytic acid from wheat bran. Methods The main components in wheat bran before and after phytic acid removal were determined according to the national standard method with the goal of phytic acid removal rate, and the phytic acid removal process in wheat bran was analyzed and optimized. Results The optimum process of phytic acid removal was as follows: When the phytic acid was extracted for two hours with 0.5 mol/L hydrochloric acid solution, solid-liquid ratio was 1:10 (g/mL) and the extraction temperature was 20 ℃, the removal rate of phytic acid could reach 73.54%. Increasing the extraction temperature was not conducive to the extraction of phytic acid, and too long extraction time or too high solid-liquid ratio were not conducive to the removal of phytic acid. After the treatment, the content of phytic acid and ash in wheat bran decreased significantly, while the content of protein decreased slightly. The starch content and crude fiber content were significantly increased by 16.70% and 30.10%, respectively. Conclusion This technology can be used to effectively remove phytic acid from wheat bran, and its overall nutritional value is improved obviously, which is more conducive to the processing and utilization of nutrient components in wheat bran.