蒲菜中水溶性膳食纤维的提取工艺  

Extraction Processing of Water-soluble Dietary Fiber from Typha latifolia L

作　　者：韩秋敏[1,2] 崔青青[1] 陈风雏 

机构地区：[1]江苏食品药品职业技术学院生物与化学工程学院,江苏淮安223003 [2]江苏省食品微生物工程实验室,江苏淮安223003

出　　处：《食品研究与开发》2013年第24期92-94,共3页Food Research and Development

基　　金：江苏省大学生实践创新项目(JSSP2013005)

摘　　要：以蒲菜皮为原料,采用酸水解法,在对提取温度、提取液pH、提取时间、料液比进行单因素实验的基础上,采用L9(34)正交试验对蒲菜皮中可溶性膳食纤维提取工艺进行优化。结果表明:蒲菜皮中提取水溶性膳食纤维的最佳工艺条件为提取温度90℃,pH 4.0,提取时间60 min,料液比1∶17 mg/L。在此条件下,水溶性膳食纤维的提取率为6.31%,持水率为6.5 g/g,溶胀力为5.95 mL/g。Typha latifolia L epidermis were used as the raw materials to conduct acid hydrolysis for extracting water-soluble dietary fiber. The optimal extraction processing parameters were explored by single-factor and orthogonal experiments through evaluating the effects of material-liquid ratio, extraction pH, extraction temperature and extraction time on extraction rate of water-soluble dietary fiber. Results indicated that the optimal extraction processing parameters for water-soluble dietary fiber were material-liquid ratio of 1∶17 (mg/L), pH4.0, extraction temperature of 90 ℃ and extraction time of 60 min. The extraction rate of water-soluble dietary fiber from Typha latifolia L epidermis was up to 6.23%. The water-holding capacity and swelling power of thewater-soluble dietary fiber were 6.5 g/g and 5.95 mL/g , respectively.

关 键 词：蒲菜 水溶性膳食纤维 提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]