60 2008,22 (1) :60 64 Journal of Nuclear Agricultural Sciences :100028551 (2008) 012060205 1, 2 1 2 1 (11, 100083 ; 21, 100094) : H 2 O 2,, 88 200min NaOH 0116molΠL H 2 O 2 115 %, 21123 %, : ; ; ; OPTIMIZATION OF AL KALINE EXTRACTION CONDITIONS FOR ARABINOXYLAN FROM WHEAT BRAN ZHANG Xiao2na 1 WANG Shi2ping 1 ZHOU Su2mei 2 FU Xiu2min 1 (11 College of food science and nutritional engineering, China Agricultural University, Beijing 100083 ; 21 Institute Food Science & Technology, Chinese Academy of Agricultural Sciences, Beijing 100094) Abstract : In order to enhance the extraction yield of arabinoxylan from wheat bran, the effect of temperature, time, the concentrations of sodium hydroxide and hydrogen peroxide and shaking speed on yield of arabinoxylan were investigated. Based on this, the optimization of extraction conditions of arabinoxylan was carried out and mathematical model was established through the quadratic regression orthogonal rotary combination design. Results indicated that when the extraction temperature, time, the concentrations of sodium hydroxide and hydrogen peroxide were 88, 200min, 0116molΠL and 115 % respectively, the yield ( Y) reached the maximum (21123 %), which was consistent with the validate experiment result. Key words :arabinoxylan ; alkaline extraction ; orthogonal rotation combination design ; optimization 2000 (Arabinoxylan,AX, ), 20 % [1 ],AX : ; ; [2 ] AX, [3 ], (015molΠL NaOH Ba (OH) 2 Ca (OH) 2 ) [4 7 ],,,, [8,9 ], AX ( Alkaline arabinoxylan,aeax) extractable,,,,,, :2007204225 :2007206204 : (2060302-14) : (19772),,,, E2mail :xna2002 @1261com : (19712),,,,, Tel :010262815970 ; E2mail :zhousumei @ yahoo. com. cn
1 61, [10 ] NaOH H 2 O 2 4,, AX, 100 140rΠmin,AEAX 2, 1, 115 % H 2 O 2, 140rΠmin,AEAX 100rΠmin,,H 2 O 2 140rΠmin 1 111 112 015 %H 2 O 2 ( 1 20) NaOH H 2 O 2 (4200rΠmin 10min) ( ) (AEAX) 113 11311 AEAX ( ) : - [11 ] ;AEAX ( ) : AEAX Π ( %) 11312 (0 60 100 140 180rΠmin) ( Π gπml 1 10 1 15 1 20 1 25 1 30) (26 40 60 70 80 90 100 ) (30 60 120 180 240min) NaOH (0 01025 01050 01100 01200 molπl) H 2 O 2 ( 30 % 0 % 015 % 110 % 115 % 310 %) 6 AEAX, AEAX, 11313, 1 20 140rΠmin, 4 (1Π2) NaOH H 2 O 2, 23 DPS 2 211 AX 21111 AEAX 1, NaOH 0110molΠL, 1 20,60 1h,,AEAX 1 AEAX Fig. 1 Influence of shaking speed 2 H 2 O 2 AEAX Fig. 2 Influence of shaking speed and 115 % hydrogen peroxide 21112 AEAX,, ( 3) : NaOH 0110molΠL,100rΠmin 60 1h,,AEAX 1 20,AEAX,, 1 20 21113 AEAX 4, NaOH 0110molΠL, 1 20,100rΠ min 1h,AEAX,90,,,,,,
62 22 3 AEAX Fig. 3 Influence of the wheat branπwater ratio 6 NaoH AEAX Fig. 6 Influence of alkaline concentration 4 AEAX Fig. 4 Influence of the action temperature AEAX 80 90 21114 AEAX 5, NaOH 0110molΠL, 1 20,100rΠ min 60,AEAX, 2h 120-180min AEAX,,,,,,, 0110molΠL 21116 H 2 O 2 AEAX 7, NaOH 0110molΠL, 1 20,100rΠ min 60,H 2 O 2 AEAX 60min,015 % 110 % H 2 O 2 AEAX 115 % 310 %, 120min,, H 2 O 2,, H 2 O 2, H 2 O 2 015 % 110 %, 120-180min 5 AEAX Fig. 5 Influence of the time 21115 NaOH AEAX 6, 1 20, 100rΠmin 60 1h, 7 H 2 O 2 AEAX Fig. 7 Influence of hydrogen peroxide concentration 212 AEAX [10 ],
1 63 2, (X 1 ) (X 2 ) NaOH (X 3 ) H 2 O 2 (X 4 ) 4, 5 ( 1) levels 1 Table 1 Factors and levels of the orthogonal (X 1 ) temperature ( ) regression tests (X 2 ) time (min) NaOH (X 3 ) concentration of sodium hydroxide (molπl) H 2 O 2 (X 4 ) concentration of hydrogen peroxide ( %) 11682 40 40 0100 010 1 52 72 0104 016 0 70 120 0110 115-1 88 168 0116 214-11682 100 200 0120 310 21211 2121111 2, DPS, : Y = 14173742 + 3115358 X 1 + 1124912 X 2 + 4123144 X 3 + 0158614 X 4-1135105 X 2 1-0143534 X 2 2-1163919 X 2 3-1103815 X 2 4 + 0110563 X 1 X 2 + 0109063 X 1 X 3 + 0114938 X 1 X 4 + 0114938 X 2 X 3 + 0109063 X 2 X 4 + 0110563 X 3 X 4 (1) 2121112, F, 3 F 0105 (2, 6) = 5114 < F 1 = 101150 < F 0101 (2, 6) = 10192, = 0105, = 0101,,, F 2 = 121901 > F 0101 (14, 8) = 5156, = 0101, 2121113 3, = 0110, : Y = 14173742 + 3115358 X 1 + 1124912 X 2 + 4123144 X 3-1135105 X 2 1-1163919 X 2 3-1103815 X 2 4 (2) 2121114 AEAX 4 AEAX NaOH H 2 O 2 R 2 = Π 95176 %, 4 95176 %, 4124 % Table 2 The quadratic rotary combination design and treat ment experimentation results Experimental scheme X1 X2 X3 X4 AEAX yields of AEAX ( %) 1 1 1 1 1 19148 2 1 1-1 - 1 11133 3 1-1 1-1 15173 4 1-1 - 1 1 8180 5-1 1 1-1 12112 6-1 1-1 1 4172 7-1 - 1 1 1 9124 8-1 - 1-1 - 1 3101 9-11682 0 0 0 5152 10 11682 0 0 0 15152 11 0-11682 0 0 11127 12 0 11682 0 0 14195 13 0 0-11682 0 1106 14 0 0 11682 0 18135 15 0 0 0-11682 9104 16 0 0 0 11682 13177 17 0 0 0 0 15130 18 0 0 0 0 16100 19 0 0 0 0 15135 20 0 0 0 0 15113 21 0 0 0 0 14131 22 0 0 0 0 14185 23 0 0 0 0 13115 21212 2121211 [10 ] 3, : Y 1 = 14173742 + 3115358 X 1-1135105 X 2 1 Y 2 = 14173742 + 1124912 X 2-0143534 X 2 2 Y 3 = 14173742 + 4123144 X 3-1163919 X 2 3 Y 4 = 14173742 + 0158614 X 4-1103815 X 2 4 ( ) 4 :NaOH(X 3 ) (X 1 ) (X 2 ) H 2 O 2 ( X 4 ) ( 8), 8, - 11682 Xi 11682, NaOH H 2 O 2, 4 NaOH 1 AEAX, 1, H 2 O 2 015 AEAX, 015,, AEAX
64 Table 3 source of variation 3 Experimentation results and variance analysis sum of degree of squares freedom mean F value of F p significant level X 1 1351818 1 1351818 491260 0100011 3 3 X 2 211309 1 211309 71729 0102392 3 X 3 2441528 1 2441528 881689 0100001 3 3 X 4 41692 1 41692 11702 0122833 X 2 1 281096 1 281096 101190 0101276 3 X 2 2 21641 1 21641 01958 0135637 X 2 3 411694 1 411694 151122 0100462 3 3 X 2 4 161359 1 161359 51933 0104083 3 X 1 X 2 01179 1 01179 01065 0180557 X 1 X 3 01131 1 01131 01048 0183265 X 1 X 4 01357 1 01357 01129 0172828 X 2 X 3 01357 1 01357 01129 0172828 X 2 X 4 01131 1 01131 01048 0183265 X 3 X 4 01179 1 01179 01065 0180557 Regression 4971979 14 351570 F 2 = 121901 Excess 221057 8 21757 Lack of fit 171025 2 81513 F 1 = 101150 Error 51032 6 01839 Sum 5201036 22 : 3 0105,33 0101 Note : 3 indicates significant difference at 5 %leve1, 33means significant at 1 % level. Π = 1102,,, : NaOH H 2 O 2 88 120min 0116molΠL 115 %, 20189 %, [12 ],, AX,, AX, AX H 2 O 2 0 (115 %), H 2 O 2 015 % 110 %, 3 311, : 1 20, 140rΠmin, 80 90, 120min, NaOH 0110molΠL H 2 O 2 015 % 312,, DPS : 88, 200min,NaOH 0116molΠL, H 2 O 2 115 %, AEAX 21123 %, : NaOH H 2 O 2 115 %, 20189 % Journal of Nuclear Agricultural Sciences 2008,22 (1) :60 64 88 120min 0116molΠL : 8 Fig. 8 The main effects of experimental factors 2121212 (1), NaOH H 2 O 2 4 21213 DPS, AEAX : 11000 (88 ), 11682 ( 200min), NaOH 11000 (0116molΠL), H 2 O 2 0 (115 %) AEAX 21123 %, AEAX 21174 %, [ 1 ] Maes C, Delcour J A. Structural characterization of water2extractable and water2unextractable arabinoxylans in wheat bran. Cereal Sci, 2002, 35 : 315 326 [ 2 ],,,.., 2005, 38 (9) :1734 1738 [ 3 ] Saulnier L, Marot C, Chanliand E, et al. Cell wall polysaccharide interactions in maize bran. Carbohydr. Polym, 1995, 26 :279 287 [ 4 ] Girhammar U, Nair B M. Isolation, separation and characterisation of water soluble non2starchy polysaccharides from wheat and rye. Food Hydrocolloids, 1992, 6 :329 343 [ 5 ] Bergmans M F, Gruppen H G. Optimisation of the selective extraction of glucronoarabinoxylans from wheat bran : use of barium and clcium hydroxide solution at elevated temperatures. Journal of Cereal science, 1996, 23 :235 245 ( 104 )
104 Journal of Nuclear Agricultural Sciences 2008,22 (1) :101 104,,,,,,,, 40Gy,,,,,,,,, [6 ],,,,,,,,,,, 40Gy,,,,,,,,,,,,, : [ 1 ].., 1998, (3) :41 45 [ 2 ],,,..,2004,41 (2) :97 104 [ 3 ],,,..,2005,42 (3) :264 269 [ 4 ],,,..,2006, 26 (2) :165 168 [ 5 ]..,1998,12 (2) :121 128 [ 6 ],,,..,2005 [ 7 ],,. 60 Co Dacus citri., 1990,4 (2) :115 116 [ 8 ],,. 60 Co Dacus citri., 1991,5 (2) :79 82 [ 9 ],,,. F21., 2002,16 (4) :217 223 [10 ],,,..,2000, 14 (1) : 40 43 [11 ],,,.., 2003, 16 (1) : 69 74 [12 ] Lu Daguang. The feasibility of control of anoplophora glabripennis with sterile insect chinque. Acta Agriculture Nucleatae Sinica, 2001, 15 (5) : 302 307 [13 ] Bartlett A C. Genetic changes during insect domestication. Advances and challenges in insects rearing, ARS, USDA New Orlean, 1984, 1 8 ( 64 ) [ 6 ] Schooneveld2Bergmans M F. Structural features of glucuronoarabinoxylans extracted from wheat bran by barium hydroxide. Journal of Cereal Science, 1999, 29 :220 234 [ 7 ] Hofmann R, Roza A. Structural characteristics of the cold water soluble arabinoxylans from the white flour of the soft wheat variety kadet. Carbohydrate Polymers, 1992, 15 :415 430 [ 8 ] Fincher G B, Stone B A. Cell Walls and Their Components in Cereal. Grain Technology, 1986, 7 :207 295 [ 9 ] Landis W D, Hoa K C, Marshall L. Improved Process for Isolation of Corn Fiber Gum. Cereal Chem, 1998, 75 (4) :408 411 [10 ],.. :, 1997, 77 91 [11 ] Hashimoto S, Shogren M D, Pomeranz Y. Cereal Pentosans : Their Estimation and Significance I Pentosans in Wheat and Milled Wheat. Products. Cereal Chem, 1987, 64 (1) :30 34 [12 ].., 2002,12