超声辅助-酶解协同作用提取红枣渣膳食纤维及其促消化作用
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摘要
以新疆骏枣去多糖后枣渣为原料,利用超声-酶解协同作用提取红枣渣不溶性膳食纤维,并采用单因素与响应面分析法对红枣渣不溶性膳食纤维的提取工艺进行优化。进一步以提取的红枣渣膳食纤维为基料,制备高膳食纤维食用粉,考察其促消化作用。结果表明:超声-酶法协同作用提取红枣渣膳食纤维的最佳工艺条件为:加酶量1.5%,料液比1∶10 g/mL,超声时间35 min,超声温度70℃,在此最优条件下红枣渣膳食纤维提取率可达69.31%±0.91%。红枣渣膳食纤维中总膳食纤维含量在26.5%左右,其中不溶性膳食纤维含量高达21.7%,可溶性膳食纤维含量为4.8%;红枣渣膳食纤维食用粉中剂量(2.7 g/kg)组和高剂量(5.3 g/kg)组给药对小鼠有促进消化和排便的作用。
The insoluble dietary fiber of red date residue was extracted by ultrasonic-enzymatic hydrolysis from Xinjiang jujube(remove polysaccharide)and the effect of ultrasonic-enzyme-assisted extraction technology on the extraction of dietary fiber from red date residue was studied. At the same time,the dietary fiber of red date residue was used as the base material to prepare high dietary fiber edible powder and its digestive function was studied. The result showed that the optimum extraction conditions of dietary fiber from jujube residue were as follows:enzyme dosage 1.5%,solid to liquid ratio 1∶10 g/mL,ultrasonic time 35 min and ultrasonic temperature 70 ℃. Under these optimum conditions,the extraction rate of ultrasonic-enzyme-assisted extraction technology was up to 69.31%±0.91% and the content of total dietary fiber was about 26.5%,among them the content of insoluble dietary fiber was up to 21.7%,and the content of soluble dietary was 4.8%. This suggested that high dietary fiber powder middle dose(2.7 g/kg)and high dose(5.3 g/kg)administered to mice could promote digestion and defecation function.
The insoluble dietary fiber of red date residue was extracted by ultrasonic-enzymatic hydrolysis from Xinjiang jujube(remove polysaccharide)and the effect of ultrasonic-enzyme-assisted extraction technology on the extraction of dietary fiber from red date residue was studied. At the same time,the dietary fiber of red date residue was used as the base material to prepare high dietary fiber edible powder and its digestive function was studied. The result showed that the optimum extraction conditions of dietary fiber from jujube residue were as follows:enzyme dosage 1.5%,solid to liquid ratio 1∶10 g/mL,ultrasonic time 35 min and ultrasonic temperature 70 ℃. Under these optimum conditions,the extraction rate of ultrasonic-enzyme-assisted extraction technology was up to 69.31%±0.91% and the content of total dietary fiber was about 26.5%,among them the content of insoluble dietary fiber was up to 21.7%,and the content of soluble dietary was 4.8%. This suggested that high dietary fiber powder middle dose(2.7 g/kg)and high dose(5.3 g/kg)administered to mice could promote digestion and defecation function.
引文
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[28]刘奉强,肖鉴谋,刘太泽. 应用响应面法优化超声波提取荆芥中总黄酮的工艺[J]. 南昌大学学报:工科版,2011,33(2):149-155.
[29]王加园,孙步峰. 膳食纤维的功效及应用[J]. 轻工科技,2014(2):17-18.
[2]Talukder S,Sharma D P. Development of dietary fiber rich chicken meat patties using wheat and oat bran[J]. Journal of Food Science and Technology,2010,47(2):224-229.
[3]Theuwissen E,Mensink R P. Water-soluble dietary fibers and cardiovascular disease[J]. Physiology and Behavior,2008,94(2):285.
[4]蒋丽,周穗玲,殷比,等. 青少年儿童饮食中膳食纤维与健康状况的关系调查[J]. 现代食品科技,2010,26(12):1379-1383.
[5]Tu Z C,Chen L L,Wang H,et al. Effect of fermentation and dynamic high pressure microfluidization on dietary fiber of soybean residue[J]. Food Science Technology,2014,51(11):3285-3292.
[6]Godin B,Agneessens R,Gerin P,et al. Lignin in plant biomasses:comparative metrological assessment of the detergent fiber and the insoluble dietary fiber methods[J]. Cellulose,2015,22(4):2325-2340.
[7]张华,段倩,张可,等. 化学法提取红枣渣中不溶性膳食纤维工艺研究[J]. 北方园艺,2013,37(14):143-145.
[8]Seoyeon P,Kyungyoung Y. Enzymatic production of soluble dietary fiber from the cellulose fraction of Chinese cabbage waste and potential use as a functional food source[J]. Food Science and Biotechnology,2015,24(2):529-535.
[9]Tejada-Ortigoza V,Garcia-Amezquita L E,Serna-Saldívar S O,et al. Advances in the functional characterization and extraction processes of dietary fiber[J]. Food Engineering Reviews,2016,8(3):1-21.
[10]Kim H W,Lee Y J,Kim Y H. Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions[J].Journal of Food Science & Technology,2016,53(6):2580-2588.
[11]王静,何晓玲. 发酵法制取苹果渣中的可溶性膳食纤维[J]. 江苏农业科学,2013,41(3):255-256.
[12]付全意,刘冬,李坚斌,等. 膳食纤维提取方法的研究进展[J]. 食品科技,2008,33(2):225-228.
[13]张向前,任兰兰,贺晓龙,等. 酶解法提取红枣膳食纤维的工艺研究[J]. 合肥:安徽农业科学,2012,40(1):113-115.
[14]郑红艳. 小米麸皮膳食纤维的提取及成分和功能性质研究[D]. 重庆:西南大学,2010:13-16.
[15]陈龙. 方竹笋残渣毛油和膳食纤维提取工艺研究[D]. 重庆:重庆工商大学,2014:10-12.
[16]Vilkhu K,Mawson R,Simons L,et al. Applications and opportunities for ultrasound assisted extraction in the food industry:A review[J]. Innovative Food Science & Emerging Technologies,2008,9(2):161-169.
[17]宋维春,徐云升,卢凌彬,等. 超声波提取香蕉茎干中水溶性膳食纤维的研究[J]. 食品工业科技,2009,31(3):220-222.
[18]赵正梅,柴文杰,迪拉热木·热黑木,等. 模糊数学法评判红枣渣-小麦混合粉加工工艺[J]. 食品工业,2016(9):128-131.
[19]左永慧,纵伟,张康逸,等. 响应面优化红枣膳食纤维的超微粉碎工艺[J]. 食品科技,2015(7):81-85.
[20]NY/T 1594-2008 水果中总膳食纤维的测定:非酶-重量法[S].北京:中国标准出版社,2008.
[21]GB 5009.88-2014食品中膳食纤维的测定[S].北京:中国标准出版社,2014.
[22]Wang J,Sun B,Liu Y,et al. Optimisation of ultrasound-assisted enzymatic extraction of arabinoxylan from wheat bran[J].Food Chemistry,2014,150:482-488.
[23]Chen S,Chen H,Tian J,et al. Enzymolysis-ultrasonic assisted extraction,chemical characteristics and bioactivities of polysaccharides from corn silk[J]. Carbohydrate Polymers,2014,101:332-341.
[24]Ren Jie L. Optimization of extraction process of Glycyrrhiza glabra polysaccharides by response surface methodology[J]. Carbohydrate Polymers,2008,74(4):858-861.
[25]Fan T,Hu J,Fu L,et al. Optimization of enzymolysis-ultrasonic assisted extraction of polysaccharides from Momordica charabtia L by response surface methodology[J]. Carbohydrate Polymers,2015,115:701-706.
[26]Yin X,You Q,Jiang Z. Optimization of enzyme assisted extraction of polysaccharides from Tricholoma matsutake by response surface methodology[J]. Carbohydrate Polymers,2011,86(3):1358-1364.
[27]夏季,郑炯,陈光静,等. 响应面法优化超声辅助提取野木瓜多酚工艺[J]. 食品工业科技,2014,35(21):253-258.
[28]刘奉强,肖鉴谋,刘太泽. 应用响应面法优化超声波提取荆芥中总黄酮的工艺[J]. 南昌大学学报:工科版,2011,33(2):149-155.
[29]王加园,孙步峰. 膳食纤维的功效及应用[J]. 轻工科技,2014(2):17-18.