作 者：
张莉莉;康丽君;寇芳;王维浩;李文杰;尹婧;曹龙奎
单 位：
黑龙江省农产品加工工程技术研究中心;黑龙江八一农垦大学食品学院
关键词：
玉米皮渣;酸降解;响应面法;超声-微波协同作用;还原糖
摘 要：
为提高湿法加工玉米淀粉过程产生的玉米皮渣中还原糖的得率,实验以玉米皮渣为原料,研究超声微波协同法提取功能糖的最优工艺条件,对硫酸浓度、降解时间、微波功率和料液比4个因素分别进行单因素实验,根据单因素实验结果设计中心组合实验,以还原糖含量为指标值,采用响应面分析法确定降解的最优工艺参数,通过高效液相色谱法分析水解产物的组分。结果表明:最优工艺参数为硫酸浓度3%、降解时间60 min、微波功率500 W、料液比1∶28(g/m L),还原糖含量为65.82%,比未经超声微波作用降解液中还原糖含量高出20.72%。降解液经HPLC分析后发现含5种还原糖,分别为D-葡萄糖相对含量为17.04%,D-木糖相对含量49.06%,D-半乳糖相对含量2.64%,L-阿拉伯糖相对含量30.13%,D-果糖相对含量为1.13%。
译 名：
Study on ultrasonic- microwave synergistic extraction of reducing sugar from corn bran by response surface method
作 者：
ZHANG Li- li;KANG Li-jun;KOU Fang;WANG Wei-hao;LI Wen-jie;YIN Jing;CAO Long-kui;College of Food Science,Heilongjiang Bayi Agricultural University;Agri- Food Processing Development Centre of Heilongjiang;
关键词：
corn bran;;acid hydrolysis;;response surface method;;ultrasonic-microwave synergistic extraction;;reducing sugar
摘 要：
In order to increase functional sugar yield from corn bran by- product of corn starch wet milling,corn bran had been taken as raw material in the experiment. The optimal conditions with ultrasonic- microwave synergistic extraction of functional sugar was studied.The sulphuric acid concentration,extraction time,microwave power and material- to- liquid ratio were selected by single factor test. The CCD center combine experiment was designed according to the single factor test results.The reducing sugar content was index value,while the best technology parameter of extracting functional sugar would be determined by the response surface method. Hydrolysate was analyzed by HPLC. The results showed that the reducing sugar content was 65.82% when the sulphuric acid concentration was 3%,extraction time 60 min,microwave power 500 W and material- to- liquid ratio of 1 ∶ 28( g /m L),which was higher than 20.72% without ultrasonic-microwave.The analysis of acid hydrolysates by HPLC indicated that the hydrolysates were composed of D- glucose,D- xylose,D- galactose,L- arabinose and D- fructose. The relative content of D- glucose was 17.04%,D- xylose was 49.06%,D- galactose was 2.64%,L- arabinose was 30.13%,and D- fructose was 1.13%.
