Preparation Of Inositol From Rice Bran By Ultrasonic-Enzymatic Method And Its Ultrasonic Crystallization

The amount of rice bran is rich in our country, but its comprehensive utilization level is still low. The preparation of inositol from rice bran could increase its economic value. Currently, the problems such as high cost, long production cycle, severe pollution, low yield and poor production quality still exist in its production. In this paper, enzymic and ultrasound technology were applied in the preparation of inositol by hydrolyzing phytic acid so as to increase its output and shorten production cycle.Compared with traditional process, the ultrasonically assisted extraction of phytic acid from rice bran could shorten extraction time to 94.6% and the extraction yield increased 18.5%. The optimal ultrasonically assisted extraction conditions were obtained by orthogonal experiment on the basis of single factors experiment, and the parameters were as follows:hydrochloric acid concentration 0.1 mol/L, time 8 min, temperature 40℃, solid-liquid ratio 1:8. Under the conditions, The extraction ratio of phytic acid was 87.13%.The paytic acid was purified by ion-exchange resin method. The absorption conditions were obtained by the compare of static and dynamic adsorption. The optimal conditions of static absorption were resin content of 0.4 g and time of 20 min while the optimal conditions of dynamic absorption were resin content of 8 g, sample flow velocity of 1 mL/min, desorption solution concentration of 1 mol/L and desorption velocity of 1 mL/min. In the condiction, the purity of phytic acid was 90.3%.The optimal conditions of enzymatic preparation of inositol were as follow:enzyme dosage 2.3%, pH 4.5, temperature 55℃, time 20 min. Under the conditions, the yield of inositol was 30.2%.. The optimal conditions of ultrasonically enzymatic preparation of inositol were as follow:enzyme dosage 2.3%, pH 4.5, temperature 55℃, ultrasonic power 150 W. Under the conditions, the reaction was carried out for 6 min and the yield of inositol was 40.7%.The crystal morphology and crystallization induction period of inositol prepared by different crystallization methods were compared and the results showed that the crystal size of inositol prepared by ultrasonic crystallization was small and its particle size distribution was more uniform. Ultrasonic crystallization method could greatly shorten the induction period of inositol crystallization and increase the crystallization rate.Ultrasonically enzymatic preparation of inositol was suitable for industrial productionl due to the advantages of mild production conditions, short production cycle, low production cost, no pollution and high yield. Ultrasonic crystallization method in inositol could improve product quality as well as shorten purification time.