芦笋下脚料可溶性纤维的提取及其抗氧化性  

Extraction of Soluble Dietary Fiber from Green Asparagus Waste and Its Antioxidant Activity

作　　者：王瑶 吴茂玉[1] 王兆升[2] 张明[1] 杨立风 马超[1] WANG Yao;WU Maoyu;WANG Zhaosheng;ZHANG Ming;YANG Lifeng;MA Chao(Jinan Fruit Research Institute all China Federation of Supply&Marketing Cooperatives,Jinan 250014;College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271000)

机构地区：[1]中华全国供销合作总社济南果品研究院,济南250014 [2]山东农业大学食品科学与工程学院,泰安271000

出　　处：《食品工业》2020年第2期81-85,共5页The Food Industry

基　　金：山东省重点研发计划(医用食品专项计划)项目(2017YYSP006).

摘　　要：为实现绿芦笋加工下脚料的增值利用,采用超声辅助酶法,从芦笋下脚料中提取可溶性膳食纤维,在单因素基础上结合响应面法,优化提取工艺并对提取的可溶性膳食纤维进行抗氧化活性研究。结果表明,超声辅助酶法提取绿芦笋下脚料可溶性膳食纤维的最佳工艺参数为:超声时间18 min,蛋白酶添加量0.6 mL,淀粉酶添加量0.7m L。在此条件下,芦笋下脚料可溶性膳食纤维的得率为8.20%。抗氧化试验结果表明,绿芦笋加工下脚料可溶性膳食纤维具有一定抗氧化性能,与VC相比仍有不如,可能与不同抗氧化机制有关。In order to realize the value-added utilization of green asparagus processing waste, soluble dietary fiber was extracted from asparagus waste by ultrasonic assisted enzymatic method. The extraction process of soluble dietary fiber was determined by single factor test and response surface optimization, and its antioxidant activity was studied. The results showed that the optimal process parameters of ultrasonic-assisted enzymatic extraction of soluble dietary fiber from green asparagus waste were as follows: ultrasonic time 18 min, protease addition 0.6 mL, amylase addition 0.7 mL. Under this condition, asparagus waste soluble diet, and the fiber extraction rate was 8.20%. The results of antioxidant experiments showed that the green asparagus processing scrap SDF had certain antioxidant properties, which was still inferior to VC and might be related to different antioxidant mechanisms.

关 键 词：芦笋下脚料 可溶性膳食纤维 超声辅助酶法 抗氧化 

分 类 号：TS209[轻工技术与工程—食品科学]