响应面优化西兰花水溶性膳食纤维提取及其理化性质
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摘要
以西兰花为原料,采用响应面法超声波辅助柠檬酸提取西兰花水溶性膳食纤维(SDF)的工艺进行优化。在单因素的基础上,采用Box-Behnken试验设计,对影响西兰花SDF得率的液料比、超声时间、提取温度、柠檬酸浓度等工艺条件进行优化,建立了提取工艺与西兰花SDF得率的二次多项式模型。结果表明,超声波辅助提取西兰花SDF的最佳工艺条件为:液料比16 mL/g,超声时间30 min,超声温度72℃、柠檬酸浓度6.1%,西兰花SDF得率为14.61%,与模型预测值相比,其相对误差为1.02%,验证了该模型的有效性,该研究所得西兰花SDF的持水力和膨胀力分别为4.94 g/g和5.87 mL/g,具有良好的品质,可应用于相关焙烤食品中。
The ultrasonic-assisted citric acid extraction of soluble dietary fiber from broccoli was optimized using response surface method. Basing on single factor, Box-Behnken experimental design was used to optimize the conditions which affect the yield of SDF from broccoli, including liquid-material ratio, ultrasonic time, ultrasonic temperature and citric acid concentration, and a second order quadratic equation for soluble dietary fiber extraction was obtained. The results showed that the optimal extraction conditions were: liquid-material ratio of16 mL/g, ultrasonic time of 30 min, ultrasonic temperature of 72 ℃ and citric acid concentration of 6.1%. The yield of soluble dietary fiber could be up to 14.61% under the optimal extraction conditions, the relative error was1.02% compared to the predictive value which indicated the feasible model fitted well with the experimental data.The water-resistance and swelling power of broccoli SDF were 4.94 g/g and 5.87 mL/g respectively, which had good quality and could be applied to related baked foods.
The ultrasonic-assisted citric acid extraction of soluble dietary fiber from broccoli was optimized using response surface method. Basing on single factor, Box-Behnken experimental design was used to optimize the conditions which affect the yield of SDF from broccoli, including liquid-material ratio, ultrasonic time, ultrasonic temperature and citric acid concentration, and a second order quadratic equation for soluble dietary fiber extraction was obtained. The results showed that the optimal extraction conditions were: liquid-material ratio of16 mL/g, ultrasonic time of 30 min, ultrasonic temperature of 72 ℃ and citric acid concentration of 6.1%. The yield of soluble dietary fiber could be up to 14.61% under the optimal extraction conditions, the relative error was1.02% compared to the predictive value which indicated the feasible model fitted well with the experimental data.The water-resistance and swelling power of broccoli SDF were 4.94 g/g and 5.87 mL/g respectively, which had good quality and could be applied to related baked foods.
引文
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[10] Guo W, Beta T. Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals[J]. Food Research International, 2013, 51(2):518-525.
[11] Al-Farsi M A, Lee C Y. Optimization of phenolics and dietary fibre extraction from date seeds[J]. Food Chemistry, 2008, 108(3):977-985.
[12] Jeddou K B, Chaari F, Maktouf S, et al. Structural,functional, and antioxidant properties of water-soluble polysaccharides from potatoes peels[J]. Food Chemistry,2016, 205(8):97-105.
[13] Ma M, Mu T. Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin[J]. Food chemistry, 2016, 194(3):237-246.
[2] Sharma D, Sangha G K. Antioxidative effects of aqueous extract of broccoli sprouts against Triazophos induced hepatic and renal toxicity in female Wistar rats[J]. Journal of Applied Biomedicine, 2018, 16(2):100-110.
[3]陈建福,施伟梅.响应面法优化纤维素酶辅助提取西兰花总黄酮[J].四川农业大学学报, 2014, 32(3):298-304.
[4] Yeh J Y, Ou B R, Liang Y C, et al. Mechanism for proliferation inhibition by various selenium compounds and selenium-enriched broccoli extract in rat glial cells[J].Biometals, 2006, 19(6):611-621.
[5] Anupama M, Murgan S S, Murthy P B. Broccoli flower head extract reduces mitomycin-C induced sister chromatid exchange in cultured human lymphocytes[J].Food and chemical toxicology, 2008, 46(10):3351-3353.
[6] Maphosa Y, Jideani V A. Dietary fiber extraction for humannutrition—Areview[J].FoodReviews International, 2016, 32(1):98-115.
[7]卢忠英,鲁道旺,陈仕学,等.响应面优化西兰花中水不溶膳食纤维的提取工艺[J].食品工业, 2016,37(6):23-27.
[8] Liang X, Ran J, Sun J, et al. Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology[J].CyTA-Journal of Food, 2018, 16(1):20-26.
[9]陈建福,林洵,林萍萍,等.响应面法优化白兰叶总黄酮的提取工艺研究[J].井冈山大学学报:自然科学版,2016,37(6):30-35.
[10] Guo W, Beta T. Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals[J]. Food Research International, 2013, 51(2):518-525.
[11] Al-Farsi M A, Lee C Y. Optimization of phenolics and dietary fibre extraction from date seeds[J]. Food Chemistry, 2008, 108(3):977-985.
[12] Jeddou K B, Chaari F, Maktouf S, et al. Structural,functional, and antioxidant properties of water-soluble polysaccharides from potatoes peels[J]. Food Chemistry,2016, 205(8):97-105.
[13] Ma M, Mu T. Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin[J]. Food chemistry, 2016, 194(3):237-246.