摘要
以薏米为原料,采用碱提法对薏米多糖提取的关键工艺因素:碱浓度、料液比、提取温度和提取时间进行探讨,并对提取过程的脱脂工艺、脱色工艺、除蛋白工艺进行优化;对提取的薏米多糖进行红外光谱扫描.结果表明:薏米多糖提取工艺条件为碱浓度0. 05 mol·L-1、浸提时间2 h、浸提料液比1∶15、浸提温度75℃时,提取率达1. 75%;采用乙酸乙酯脱脂、酶法结合Sevage法除蛋白、活性炭脱色效果好;薏米多糖红外光谱扫描显示在4000～500 cm-1区间得到多处具有多糖类物质的特征吸收峰.
Taking Coix as the raw material,a study was conducted on the key elements in the extraction of polysaccharides from Coix seeds,such as TBN,solid-liquid ratio,temperature and extraction duration.Meanwhile,the decreasing process,decolorizing process and the deproteinizing process were optimized here.The polysaccharides were scanned with infrared spectra.The result showed that the conditions for the extraction of polysaccharides from Coix seeds are as follows:TBN is 0.05 mol·L^-1;extraction duration,2 h;solid-liquid ratio,1:15;temperature,75℃;and the extraction ratio,1.75%.Using ethyl acetate to degrease,using the combination of enzymic method and sevage method to deproteinize,and using active carbon to decolorize are preferred choices.The infrared spectral scanning showed that between 4 000~500 cm^-1 exist many absorption peaks.
作者
于淑池
李姚瑶
YU Shu-chi;LI Yao-yao(College of Food Science and Engineering,Hainan Tropical Ocean University,Sanya Hainan 572022,China)
出处
《海南热带海洋学院学报》
2019年第2期98-103,共6页
Journal of Hainan Tropical Ocean University
关键词
薏米多糖
提取
红外光谱扫描
polysaccharide from Coix seed
extraction
infrared spectral scanning
