[目的]提高小麦麸皮纤维糖化率,使小麦麸皮得到高效利用.[方法]以小麦麸皮为原料,采用正交试验的方法,以还原糖浓度和水解率为考察指标,研究了稀酸浓度、温度、时间、底物浓度对小麦麸皮纤维酸水解糖化的影响.[结果]温度对酸水解制备还原糖影响非常显著,酸浓度对水解影响明显,时间和底物浓度对小麦麸皮酸水解的影响不明显.小麦麸皮酸水解糖化工艺最佳条件为温度100℃,酸浓度1.5％,时间3.0h,底物浓度0.067 g/ml;该条件下,小麦麸皮纤维酸水解后还原糖浓度达到38.137 mg/ml,水解率为51.485％.[结论]该研究提高了小麦麸皮纤维酸水解制糖能力,可为小麦麸皮的工业加工应用提供理论依据.%[ Objective] The aim was to improve the saccharification of wheat bran cellulose. [ Method] Taking the wheat bran as raw materials , and using orthogonal method, the effects of acid concentration, temperature, times and substrate concentration on the saccharification were investigated. [ Result] The influence of temperature on the acid treatment of the saccharificaiton of wheat bran cellulose was significant. Influences of acid concentration on the hydrolysis were distinct. Influences of time and substrate concentration were insignificant. The optimal pretreatment conditions were 1.5% of sulfuric acid concentration and 0.067 g/ml of substrate concentration at 100 ℃ in three hours. Under this condition, the sugar concentration was 38. 137 mg/ml, and the hydrolysis rate reached 51.485%. [Conclusion] The study improved the saccharification of wheat bran cellulose, which provided theoretical basis for the application of wheat bran industrial process.
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