摘要
为进一步富集萌芽黑青稞的活性成分并提高其经济价值,采用热提取、低温除杂、喷雾干燥制备萌芽黑青稞喷干粉。以萌芽黑青稞粗提物得率,以及总多糖、总酚酸、γ-氨基丁酸含量考察液料比、提取温度、提取时间和提取次数对粗提物制备工艺的影响,并采用正交试验法进一步优化粗提物制备工艺。结果表明,最佳粗提物制备工艺条件为液料比10∶1(mL/g)、提取温度95℃、提取时间2.0 h、提取次数3次,在此条件下,萌芽黑青稞粉粗提物得率、总多糖、总酚酸、γ-氨基丁酸含量分别为15700、327.96、4908.42、199.66 mg/100 g。通过考察低温除杂、喷雾干燥的试验条件优化精制工艺和干燥工艺,最佳精制工艺条件为冷冻时间6 h,解冻温度70℃;最佳干燥工艺条件为进风温度160℃,雾化频率100 Hz,雾化气流量610 L/h,蠕动泵流速3.0 mL/min,料液浓度0.50 g/mL~0.75 g/mL。此方法制备的喷干粉粉质细腻、复溶效果好,复溶溶液无杂质、无沉淀。
This paper aims to prepare the germinated black hulless barley powder by hot extraction,low-temperature purification,and spray drying,which is expected to enrich the active components and improve the economic value of germinated black hulless barley.To be specific,the effects of liquid-to-material ratio,temperature,extraction duration,and extraction times on the preparation process of crude extract were investigated with the following indexes:yield of crude extract,content of total polysaccharides,total phenolic acids,andγ-aminobutyric acid.The preparation process of crude extract was further optimized by orthogonal test.The results showed that the optimal preparation process of crude extract conditions were as follows:liquid-to-material ratio of 10∶1(mL/g),95℃,extraction 3 times,with 2.0 h each time.Under the optimal conditions,the yield of crude extract and the content of total polysaccharides,total phenolic acids,andγ-aminobutyric acid were 15700,327.96,4908.42,and 199.66 mg/100 g,respectively.The purification process and drying process were also optimized.The results demonstrated that the optimal purification conditions were freezing for 6 h and thawing at 70℃and that the optimal drying conditions were inlet air temperature of 160℃,atomization frequency of 100 Hz,atomization gas flow rate of 610 L/h,peristaltic pump flow rate of 3.0 mL/min,and feed concentration of 0.50 g/mL-0.75 g/mL.With the above optimized processes,the yielded powder was fine and easily dissolved,and the dissolved solution had no impurity or precipitation.
作者
王彤辉
相堂永
徐姗
顾依
任舒静
江勇
杨帆
陈志鹏
WANG Tong-hui;XIANG Tang-yong;XU Shan;GU Yi;REN Shu-jing;JIANG Yong;YANG Fan;CHEN Zhi-peng(School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing 210023,Jiangsu,China;Jiangsu Key Laboratory of Chinese Medicine Processing,Nanjing 210023,Jiangsu,China;Hospital of Nanjing University of Science&Technology,Nanjing 210014,Jiangsu,China;Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing,Nanjing 210023,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第10期156-165,共10页
Food Research and Development
关键词
萌芽黑青稞
工艺优化
Γ-氨基丁酸
总酚酸
总多糖
喷干粉
germinated black hulless barley
process optimization
γ-aminobutyric acid
total phenolic acids
total polysaccharides
spray-dried powder
