【作者】 李次力； 缪铭；

【Author】 Li Ci-li~1 Miao Ming~2 college of Food Engineering,Harbin University of Commerce~1,Harbin 150076 School of Food Science and Technology,Southern Yangtze University~2,Wuxi 214122

【机构】 哈尔滨商业大学食品工程学院； 江南大学食品学院；

【摘要】 本文探讨了酶-碱法协同处理麦麸制备阿魏酸的工艺,并对提取所得的阿魏酸通过抗氧化和抑菌实验来验证其功能性。研究结果表明,通过正交实验分别确定碱解、酶解麦麸提取阿魏酸的最佳工艺参数为：酶解 pH 值5、温度55℃、麦麸含量8%、时间5h；碱解料液比1：15、温度为60℃、时间6h、亚硫酸钠1．0%、氢氧化钠1．5%。这两种方法协同对麦麸进行处理能明显使阿魏酸产量增加。同时,该法提取的阿魏酸具有较好的抗油脂氧化能力和抑菌功能。更多还原

【Abstract】 The technology of release ferulic acid by sodiumhydroxide and xylanase synergism hydrolysis from wheat bran were investigated.The functionality of extracted ferulic acid was applied to prevent lipid oxidation and the growth of microorganism.The results indicated that the optimal technologies of xylanase-sodiumhydroxide hydrolysis were obtained by orthogonal tests. The results indicated that pH 5,temperature 55℃,wheat bran 8%、time 5h for enzymatin hydrolysis and the ratio of bran to solvent 1:15,temperature 60℃、time 6h,sodium sulfite 1.0%, sodiumhydroxide 1.5% for sodiumhydroxide extraction respectively.It evidently enhanced the amount of ferulic acid extracting from wheat bran through xylanase-sodiumhydroxide synergism treatment.At th same time,the results also showed that ferulic acid had good antioxidant function and antimicrobial activity.更多还原