响应面优化绿豆皮不溶性膳食纤维超声辅助提取工艺
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摘要
以绿豆皮为原料,采用超声波辅助碱法提取绿豆皮不溶性膳食纤维,通过单因素实验来探讨提取时间、提取温度、超声功率、碱液浓度、液料比五个因素对不溶性膳食纤维提取率的影响,并通过响应面分析来优化工艺条件。结果表明:采用碱液浓度3.0 mol/L,液料比15∶1 m L/g,温度52℃,在350 W超声波作用下提取148 min,不溶性膳食纤维提取率最大为66.28%±0.052%,此工艺可以有效地从绿豆皮中提取不溶性膳食纤维。
The sequential treatment with ultrasonic-assisted alkali extraction was applied to extract insoluble dietary fiber( IDF) from the mung bean skin and main process conditions were optimized by single-factor experiments combined with response surface methodology.The extraction rate of IDF was investigated with ultrasonic time,extraction temperature,ultrasonic powers,alkali concentration,extraction liquid-to-material ratio. The extraction rate of IDF was 66.28% ± 0.052%,when the extraction substance with alkali concentration 3.0 mol/L,liquid-to-material ratio 15 ∶ 1 m L/g,extraction temperature 52 ℃,ultrasonic powers 350 W for 148 min. The results indicated that IDF could be extracted from mung bean skin effectively with this method.
The sequential treatment with ultrasonic-assisted alkali extraction was applied to extract insoluble dietary fiber( IDF) from the mung bean skin and main process conditions were optimized by single-factor experiments combined with response surface methodology.The extraction rate of IDF was investigated with ultrasonic time,extraction temperature,ultrasonic powers,alkali concentration,extraction liquid-to-material ratio. The extraction rate of IDF was 66.28% ± 0.052%,when the extraction substance with alkali concentration 3.0 mol/L,liquid-to-material ratio 15 ∶ 1 m L/g,extraction temperature 52 ℃,ultrasonic powers 350 W for 148 min. The results indicated that IDF could be extracted from mung bean skin effectively with this method.
引文
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[3]郑建仙.功能性食品学[M].北京:中国轻工业出版社,2003:24-28.
[4]Iain A,Brownlee.The physiological roles of dietary fibre[J].Food Hydrocolloids,2011(25):238-250.
[5]韩俊娟,木泰华,张柏林.膳食纤维生理功能的研究现状[J].食品科技,2008(6):243-245.
[6]Flours L,Ahmed S,Hasan M M,et al. Total,insoluble and soluble dietary fiber contents of Macrotyloma uniflorum(Lam)Verdc,Phaseolus lunatus Linn,and Phaseolus vulgaris Linn,legume flours[J]. World Journal of Pharmacy&Pharmaceutical Sciences,2015,4(11):23-30.
[7]于丽娜,杨庆林,禹山林,等.花生壳水不溶性膳食纤维提取工艺的研究[J].食品科学,2010,31(2):74-78.
[8]赵梅.从麦麸中提取水不溶性膳食纤维的研究[J].食品工业,2013,34(1):77-79.
[9]丁晨阳,韩舜愈,盛文军,等.响应曲面法优化苹果渣可溶性膳食纤维提取工艺[J].食品工业科技,2012,33(7):266-270.
[10]李加兴,梁先长,黄诚,等.响应面法优化火棘水不溶性膳食纤维提取工艺[J].食品科学,2011,32(14):118-123.
[11]李可,侯伟伟,秦娜娜,等.响应面法优化亚麻籽粕不溶性膳食纤维提取工艺[J].新疆农业科学,2013,50(3):490-498.
[12]李泽珍,狄建兵,李治.红薯渣中不溶性膳食纤维提取工艺的优化[J].山西农业大学学报,2016,36(9):673-677.
[13]王俊颖,翟立公,李壮壮,等.超声波辅助酸法提取玉米皮中水溶性膳食纤维的工艺研究[J].赤峰学院学报,2018,34(8):40-42.
[14]陆红佳,况慧,刘庆庆.超声波辅助法提取姜渣中不溶性膳食纤维的研究[J].食品工业,2018,39(7):32-36.
[15]曹晟,黄雪,邓天祥,等.超声波酶法提取茭白不溶性膳食纤维的工艺研究[J].轻工科技,2018,34(4):6-8.
[16]Tabaraki R,Nateghi A. Optimization of ultrasonic-assisted extraction of natural antioxidants from rice bran using response surface methodology[J].Ultrasonics Sonochemistry,2011,18(6):1279-1286.