中国食品学报2018，Vol.18Issue(3)：97-102,6.DOI:10.16429/j.1009-7848.2018.03.014
采用膜分离技术从玉米芯和玉米皮中制备香豆酸和低聚糖阿魏酸酯
Preparation of Coumaric Acid and Feruloylated Oligosaccharides from Corn Cob and Corn Bran
摘要
Abstract
In this research,ultrafiltration coupled with nanofiltration was applied to separate coumaric acid from alkaline-hudrolysates of corn cob and acid-hydrolysates of corn bran respectively.The optimal membrane separation technology was obtained based on the flux and the recovery of the aimed products.84.3％ of coumaric acid was recovered in the permeats when the extracts were ultrafiltrated using the membrane with 5 ku molecular cutoff.The permeats after ultrafiltration was then nanofiltrated using a membrane with 500 u molecular cutoff and 87.8％ of coumaric acid was recovered in the permeats;the permeates were further nanofiltrated using a membrane with 150 Damolecular cutoff,76.3％ of coumaric acid was maintained in the retentate when the concentration factor reached 2.0;in which,the pH value was adjusted to 2.0 and the crystal of coumaric acid was obtained.After the extraction and separation processes,it yielded 10.4 g/kg of coumaric acid powder with the purity of 86.4％.Ultrafiltration (5 ku) and nanofiltration (150 u) were applied to separate and purify the fernloylated oligosaccharides released from corn bran by oxalic acid autoclaving process.It was found that 91.8％ of released feruloylated oligosaccharides were recovered in the ultrafiltration permeats,and 95.3％ of feruloylated oligosaccharides were maintained in the nanofiltration retentate.After the extraction and separation processes,the obtained feruloylated oligosaccharides powder contained 4.68％ bound ferulic acid,the main feruloylated oligosaccharides were feruloylated arabinose and 5-O-ferulic acid-a-L-arabinose-1,3-xylose.关键词
香豆酸/低聚糖阿魏酸酯/超滤/纳滤Key words
coumaric acid/feruloylated oligosaccharides/ultrafiltration/nanofiltration引用本文复制引用
江楷煜,赵升强,梁敏怡,姚胜文,黄俊卿,欧仕益..采用膜分离技术从玉米芯和玉米皮中制备香豆酸和低聚糖阿魏酸酯[J].中国食品学报,2018,18(3):97-102,6.基金项目
国家自然科学基金项目(31371745) （31371745）
