期刊论文

Effect of Infrared Radiation on Composition,Extraction Yield and Antioxidant Properties of Polysaccharides from Rice Bran

中文

食品科学

1002-6630

2020

41

15

158-163

10.7506/spkx1002-6630-20190805-057

“十三五”国家重点研发计划重点专项(2017YFD0401403) 国家自然科学基金青年科学基金项目(31601402) 江苏省农业科技自主创新资金项目(CX(17)1002-05) 江苏省高校优势学科建设工程资助项目(PAPD) 江苏省研究生科研与实践创新计划项目(KYCX18_1409)。

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为实现稻谷加工副产物的高值化利用,本实验基于红外辐射处理以提高米糠多糖抗氧化特性。在红外辐射强度为2 780 W/m~2处理条件下,将新鲜米糠加热处理至表层温度分别为70、75、80、85、90 ℃。分别采用硫酸-苯酚法及气相色谱技术分析红外辐射处理对米糠多糖提取率及组分的影响规律;同时,对样品进行体外抗氧化活性研究,并探讨该处理技术对米糠多糖营养特性的影响。结果表明,当红外辐射处理米糠表层温度达到75 ℃时,多糖得率相对最高,较对照样品多糖得率提高了18.33%。同时,处理组样品中鼠李糖、甘露糖的含量明显提高。当处理终止温度设置成80 ℃时,米糠多糖中鼠李糖的含量最高;而在85 ℃时,米糠多...

In order to realize high-value utilization of rice processing by-products,a method based on infrared radiation was developed to improve the antioxidant properties of rice bran polysaccharides.Under the condition of infrared radiation intensity of 2 780 W/m~2,fresh rice bran was heated until the surface temperature reached 70,75,80,85 and 90 ℃,separately.The effects of infrared radiation treatment on the extraction yield and composition of polysaccharides were analyzed by the sulfuric acid-phenol method and gas chromatography(GC),respectively.T...