【摘要】：以麻竹筍筍殼為原料,采用醋酸法提取筍殼木質(zhì)素。通過(guò)單因素試驗(yàn)及響應(yīng)面分析,探討提取時(shí)間、鹽酸添加量、液料比和醋酸體積分?jǐn)?shù)對(duì)木質(zhì)素提取率的影響,并對(duì)提取的醋酸木質(zhì)素基本成分及抗氧化活性進(jìn)行研究。結(jié)果表明:醋酸木質(zhì)素提取的最佳工藝參數(shù)為,提取時(shí)間80 min,HCl添加量6%,液料比20∶1(m L∶g),醋酸體積分?jǐn)?shù)86.95%。該條件下筍殼木質(zhì)素提取率達(dá)到73.58%(相對(duì)于Klason木質(zhì)素含量),且木質(zhì)素的純度達(dá)到89.70%,含有少量的碳水化合物(2.96%)。醋酸木質(zhì)素的DPPH自由基清除指數(shù)(RSI)值為1.61,顯著高于商業(yè)合成抗氧化劑BHT的RSI值(0.94),具有應(yīng)用于食品及其他工業(yè)抗氧化劑的潛力。
[Abstract]:Lignin from bamboo shoot shell was extracted by acetic acid method. The effects of extraction time, hydrochloric acid addition, liquid / material ratio and acetic acid volume fraction on lignin extraction rate were studied by single factor test and response surface analysis, and the basic components and antioxidant activity of extracted acetic acid lignin were also studied. The results showed that the optimum extraction parameters were as follows: the extraction time was 80 min,HCl 6%, the ratio of liquid to material was 20:1 (mL 鈮，

本文編號(hào)：2482183