小麦麸皮中的阿魏酰低聚糖（FOs）是阿魏酸的羧基与糖羟基通过酯键联接而成的一类重要的功能性低聚糖，具有独特的生理功效，美国食品药品监督管理局已批准其为新型功能性食品添加剂（GRAS NOTICE 000343）。本文将针对FOs分子结构复杂、溶解性差、分离纯化困难等问题，从常规离子液体中寻找具有高溶解性能的反应介质，提高植物细胞壁多糖的糖苷键水解效率；同时针对既具有极性基团又具有疏水骨架的FOs的结构特征，设计具有高溶解能力的新型离子液体体系，系统研究离子液体与FOs的相互作用规律和分子组装机理，实现FOs单体绿色高效制备，为阐明FOs量效和构效关系以及产业化开发提供理论依据。本项目的研究将为农产品的综合开发利用、实现农副产品资源的有效增值提供新的有效途径。

Wheat bran feruloyl oligosaccharides (FOs) are functional oligosaccharides formed through the carboxyl esterification of ferulic acid and sugar hydroxyl groups. The FOs product, developed as the wheat bran extract, was approved by the Division of Biotechnology and GRAS Notice Review, United States Food and Drug Administration (FDA) (GRAS Notice 000343). However, due to their complicated structures and poor solubility, the extraction processes can be very challenging. In this study, based on the structural characteristics of FOs with polar groups and hydrophobic skeleton, a new type of ionic liquid system with high solubility is developed for the purification of FOs by improving the hydrolysis of xylan backbone chain of plant cell walls as well as enhancing the solubility of FOs. The chemical interactions between FOs and ionic liquid are clarified before optimizing the conditions for FOs compounds preparation. The mechanisms of FOs on health benefits is further studied when obtained the compounds. This project will provide a new and effective way for the comprehensive development and utilization of agricultural by-products.