| 摘要: |
| 探讨了从麸皮中提取肌醇的工艺流程以及其中4个关键步骤的pH值、温度和时间对肌醇提取量的影响。结果表明:酸浸泡阶段的最适pH值为2.5,温度30℃ ,时间6～8h;石灰乳中和沉析菲汀阶段的最适pH值为6～7;菲汀水解阶段的温度应达到200℃,时间达10h;石灰乳中和水解液除磷酸盐阶段的pH值应控制在7～10。在上述各种条件下肌醇提取量最大。 |
| 关键词: 肌醇,提取工艺,麸皮 |
| DOI： |
| 分类号:S816.7 |
| 基金项目:陕西省自然科学基金资助项目(99SM08) |
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| Studies on the technology of extracting inoses in wheat bran |
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SUN Chao GAO Jing-hui ZHANG Mei
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| Abstract: |
| This paper investigates the technological process of extracting inoses in wheat bran, controls the pH values, temperatures and times in fourkey steps, and studies the effection of inoses extracting quantities from above-mentioned conditions. The results show: the first acid soaked stages, the proper pH values, temperatures and time is respectively 2.5,30℃ and 6-8 h. In the second neutralized and deposited phytins with the lime milk phases, the suitable pH values are 6-7. In the third phytins hydrolysised stage, the temperatures and times are respectively 200℃ and 10 h. In the fourth neutralized digest with the lime milk and eliminated phosphosalt phases, the pH values should be 7-10.The quantities ofextracting inoses can attain to the maximums in these conditions. |
| Key words: inose,extracting technology,wheat brat |
