超声-微波协同提取青稞β-葡聚糖
|
摘要
以β-葡聚糖得率为试验指标,采用超声-微波协同法提取青稞麸皮β-葡聚糖,利用单因素及正交试验优化其提取工艺,并与水提法、超声法和微波法的提取效果进行对比。采用扫描电镜观察青稞麸皮粉表面结构的变化,初步分析超声-微波协同提取的机制。结果表明,最佳工艺参数为:超声功率250 W、超声时间20 min、微波功率800 W、微波时间3 min、料液比1∶25(g∶m L),β-葡聚糖得率为2. 29%;超声-微波协同法与水提、超声和微波法相比,得率分别提高了120. 19%、57. 93%、18. 65%。扫描电镜的结果显示,水提法使麸皮粉产生溶胀作用,结构由紧致变得松散;超声处理使麸皮粉片状颗粒变得更加细小;微波的热效应使麸皮粉因迅速受热而结构膨化、体积增大;而超声-微波协同法使麸皮粉的结构变得膨大疏松、细碎多孔。这说明β-葡聚糖的得率与麸皮结构的破坏程度可能具有一定的相关性。
The extraction yield of β-glucan from hull-less barley bran by ultrasonic-microwave synergistic method was studied. Single factor experiments and orthogonal tests were used to optimize the extraction conditions. Additionally,effects of ultrasonic-microwave synergistic extraction were compared against water extraction,ultrasonic extraction,and microwave extraction. Changes in surface structure of the hull-less barley bran powder were observed by scanning electron microscopy to investigate the mechanism of ultrasonic-microwave synergistic extraction. The results showed that the optimal conditions were as follows: sonicated at 250 W for 20 min,microwaved at 800 W for 3 min,and the solid to liquid ratio was 1∶ 25( g∶ m L). Under this condition,the yield of β-glucan was about 2. 29%. The yield of ultrasonic-microwave synergistic extraction in comparison to water extraction,ultrasonic extraction,and microwave extraction increased by 120. 19%,57. 93% and 18. 65%,respectively. Scanning electron microscopy showed that water extraction caused swelling of the bran powder,and its structure became loose from tightness. Ultrasonic extraction made the flakes of bran powder finer. The thermal effect of microwave caused the bran powder to be puffed and enlarged due to rapid heating. The ultrasonic-microwave synergistic method made the structure of the bran powder bulky,loose,and porous. Overall,the yield of β-glucan may have a certain correlation with the damaging level of the bran structure.
The extraction yield of β-glucan from hull-less barley bran by ultrasonic-microwave synergistic method was studied. Single factor experiments and orthogonal tests were used to optimize the extraction conditions. Additionally,effects of ultrasonic-microwave synergistic extraction were compared against water extraction,ultrasonic extraction,and microwave extraction. Changes in surface structure of the hull-less barley bran powder were observed by scanning electron microscopy to investigate the mechanism of ultrasonic-microwave synergistic extraction. The results showed that the optimal conditions were as follows: sonicated at 250 W for 20 min,microwaved at 800 W for 3 min,and the solid to liquid ratio was 1∶ 25( g∶ m L). Under this condition,the yield of β-glucan was about 2. 29%. The yield of ultrasonic-microwave synergistic extraction in comparison to water extraction,ultrasonic extraction,and microwave extraction increased by 120. 19%,57. 93% and 18. 65%,respectively. Scanning electron microscopy showed that water extraction caused swelling of the bran powder,and its structure became loose from tightness. Ultrasonic extraction made the flakes of bran powder finer. The thermal effect of microwave caused the bran powder to be puffed and enlarged due to rapid heating. The ultrasonic-microwave synergistic method made the structure of the bran powder bulky,loose,and porous. Overall,the yield of β-glucan may have a certain correlation with the damaging level of the bran structure.
引文
[1]张峰,杨勇,赵国华,等.青稞β-葡聚糖研究进展[J].粮食与油脂,2003(12):3-5.
[2]LIMBERGERBAYER V M,DE F A,CHAN A,et al.Barleyβ-glucans extraction and partial characterization[J]. Food Chemistry,2014,154(154):84-89.
[3]WOOD P J,BRAATEN J T,SCOTT F W,et al. Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load[J]. Br J Nutr,1994,72(5):731-743.
[4]汪海波.燕麦中β-葡聚糖的化学结构、溶液行为及降血糖作用的机制研究[D].武汉:华中农业大学,2004:125-128.
[5]RIMM E B,ASCHERIO A,GIOVANNUCCI E,et al.Vegetable,fruit,and cereal fiber intake and risk of coronary heart disease among men[J]. Jama,1996,275(6):447-451.
[6]申瑞玲,王志瑞,董吉林,等.燕麦β-葡聚糖对高脂血症大鼠空腹和餐后脂代谢的影响[J].食品科学,2009,30(1):260-262.
[7]INYOUNG B,SUYONG L,SUNGMI K,et al. Effect of partially hydrolyzed oatβ-glucan on the weight gain and lipid profile of mice[J]. Food Hydrocolloids,2009,23(7):2 016-2 021.
[8]WOOD P J. Cereal-glucans in diet and health[J]. Journal of Cereal Science,2007,46(3):230-238.
[9]姜忠杰,李国明,周明,等.青稞麸皮可溶性粗多糖的提取及其抗氧化性研究[J].中国食品添加剂,2012(6):70-77.
[10]刘焕云,李慧荔,马志民.燕麦麸中β-葡聚糖的提取与纯化工艺研究[J].中国粮油学报,2008,23(2):56-58.
[11]贾莹.青稞麸皮水溶性β-葡聚糖的提取、分离纯化和性质研究[D].上海:华东理工大学,2013:10-12.
[12]ZHU F,DU B,XU B. A critical review on production and industrial applications of beta-glucans[J]. Food Hydrocolloids,2016,52:275-288.
[13]申瑞玲,何俊,赵学伟.谷物β-葡聚糖的提取方法、化学结构及功能性质研究进展[J].食品科学,2009,30(3):288-291.
[14]LIANFU Z,ZELONG L. Optimization and comparison of ultrasound/microwave assisted extraction(UMAE)and ultrasonic assisted extraction(UAE)of lycopene from tomatoes[J]. Ultrasonics Sonochemistry,2008,15(5):731-737.
[15]EKEZIE F G C,SUN D W,HAN Z,et al. Microwaveassisted food processing technologies for enhancing product quality and process efficiency:A review of recent developments[J]. Trends in Food Science&Technology,2017,67:58-69.
[16]梁茜茜,李芬,李良玉,等.超声-微波协同法提取燕麦麸皮多糖的参数优化及结构分析[J].中国食品添加剂,2016(9):178-187.
[17]张国财,赵博,刘春延,等.响应面法优化超声波-微波协同提取富硒蛹虫草硒多糖工艺[J].食品科学,2016,37(12):33-39.
[18]徐菲,党斌,迟德钊.超声波辅助提取青稞β-葡聚糖工艺优化[J].食品科技,2014(12):217-221.
[19]BENITO-ROMáN ó,ALONSO E,COCERO M J. Ultrasound-assisted extraction ofβ-glucans from barley[J].LWT-Food Science and Technology,2013,50(1):57-63.
[20]刘振春,刘春萌,苏彤.响应面优化超声波辅助提取大麦β-葡聚糖工艺[J].食品科学,2013,34(14):113-117.
[21]王若兰,姚玮华.青稞膳食纤维微波法提取工艺的研究[J].食品科学,2005,26(6):169-174.
[22]罗燕平,李家林,张雪飞.微波辅助提取青稞β-葡聚糖工艺优化[J].农产品加工,2016(14):35-38.
[23]江春艳,严冬,袁瑞瑛,等.紫外分光光度法测定西藏青稞中β-葡聚糖的含量[J].西藏大学学报(自然科学版),2010,25(1):12-16.
[24]康田田,董海洲,侯汉学,等.响应面法优化紫麦麸中水溶性β-葡聚糖提取工艺研究[J].中国食物与营养,2013,19(1):40-45.
[25]AKTAS-AKYILDIZ E,SIBAKOV J,NAPPA M,et al.Extraction of solubleβ-glucan from oat and barley fractions:Process efficiency and dispersion stability[J].Journal of Cereal Science,2018,81:60-68.
[2]LIMBERGERBAYER V M,DE F A,CHAN A,et al.Barleyβ-glucans extraction and partial characterization[J]. Food Chemistry,2014,154(154):84-89.
[3]WOOD P J,BRAATEN J T,SCOTT F W,et al. Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load[J]. Br J Nutr,1994,72(5):731-743.
[4]汪海波.燕麦中β-葡聚糖的化学结构、溶液行为及降血糖作用的机制研究[D].武汉:华中农业大学,2004:125-128.
[5]RIMM E B,ASCHERIO A,GIOVANNUCCI E,et al.Vegetable,fruit,and cereal fiber intake and risk of coronary heart disease among men[J]. Jama,1996,275(6):447-451.
[6]申瑞玲,王志瑞,董吉林,等.燕麦β-葡聚糖对高脂血症大鼠空腹和餐后脂代谢的影响[J].食品科学,2009,30(1):260-262.
[7]INYOUNG B,SUYONG L,SUNGMI K,et al. Effect of partially hydrolyzed oatβ-glucan on the weight gain and lipid profile of mice[J]. Food Hydrocolloids,2009,23(7):2 016-2 021.
[8]WOOD P J. Cereal-glucans in diet and health[J]. Journal of Cereal Science,2007,46(3):230-238.
[9]姜忠杰,李国明,周明,等.青稞麸皮可溶性粗多糖的提取及其抗氧化性研究[J].中国食品添加剂,2012(6):70-77.
[10]刘焕云,李慧荔,马志民.燕麦麸中β-葡聚糖的提取与纯化工艺研究[J].中国粮油学报,2008,23(2):56-58.
[11]贾莹.青稞麸皮水溶性β-葡聚糖的提取、分离纯化和性质研究[D].上海:华东理工大学,2013:10-12.
[12]ZHU F,DU B,XU B. A critical review on production and industrial applications of beta-glucans[J]. Food Hydrocolloids,2016,52:275-288.
[13]申瑞玲,何俊,赵学伟.谷物β-葡聚糖的提取方法、化学结构及功能性质研究进展[J].食品科学,2009,30(3):288-291.
[14]LIANFU Z,ZELONG L. Optimization and comparison of ultrasound/microwave assisted extraction(UMAE)and ultrasonic assisted extraction(UAE)of lycopene from tomatoes[J]. Ultrasonics Sonochemistry,2008,15(5):731-737.
[15]EKEZIE F G C,SUN D W,HAN Z,et al. Microwaveassisted food processing technologies for enhancing product quality and process efficiency:A review of recent developments[J]. Trends in Food Science&Technology,2017,67:58-69.
[16]梁茜茜,李芬,李良玉,等.超声-微波协同法提取燕麦麸皮多糖的参数优化及结构分析[J].中国食品添加剂,2016(9):178-187.
[17]张国财,赵博,刘春延,等.响应面法优化超声波-微波协同提取富硒蛹虫草硒多糖工艺[J].食品科学,2016,37(12):33-39.
[18]徐菲,党斌,迟德钊.超声波辅助提取青稞β-葡聚糖工艺优化[J].食品科技,2014(12):217-221.
[19]BENITO-ROMáN ó,ALONSO E,COCERO M J. Ultrasound-assisted extraction ofβ-glucans from barley[J].LWT-Food Science and Technology,2013,50(1):57-63.
[20]刘振春,刘春萌,苏彤.响应面优化超声波辅助提取大麦β-葡聚糖工艺[J].食品科学,2013,34(14):113-117.
[21]王若兰,姚玮华.青稞膳食纤维微波法提取工艺的研究[J].食品科学,2005,26(6):169-174.
[22]罗燕平,李家林,张雪飞.微波辅助提取青稞β-葡聚糖工艺优化[J].农产品加工,2016(14):35-38.
[23]江春艳,严冬,袁瑞瑛,等.紫外分光光度法测定西藏青稞中β-葡聚糖的含量[J].西藏大学学报(自然科学版),2010,25(1):12-16.
[24]康田田,董海洲,侯汉学,等.响应面法优化紫麦麸中水溶性β-葡聚糖提取工艺研究[J].中国食物与营养,2013,19(1):40-45.
[25]AKTAS-AKYILDIZ E,SIBAKOV J,NAPPA M,et al.Extraction of solubleβ-glucan from oat and barley fractions:Process efficiency and dispersion stability[J].Journal of Cereal Science,2018,81:60-68.