麦草膳食纤维的制备研究  

Preparation of Dietary Fiber from Wheat Straw

作　　者：姜土[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2007年第11期64-67,共4页Modern Food Science and Technology

摘　　要：本实验利用麦草残渣制备膳食纤维,分别采用NaOH和乙醇提取,先进行单因素实验,然后采用正交试验方法确定最佳提取条件。由实验可知,碱法以室温为最好、反应时间60min、NaOH浓度3%、加液量60mL时转化率最高;而醇法的最佳实验条件是:室温、反应时间80min、乙醇浓度100%、加液量为70mL。通过利用中性洗涤剂对两种方法下制备得到的膳食纤维进行分析,并且对膳食纤维进行持水力等性质测定,评价出不同提取方法下的最佳工艺条件。The preparation of dietary fiber from wheat straw residual was studied by two extraction methods, NaOH and C2H5OH extraction. Single factor and orthogonal experiments were used to determine the best conditions. Results showed that, for the NaOH extraction of the dietary fiber, the optimum temperature, extraction time, concentration of the extracting reagent and amount of the liquid were room temperature, 60 rain, 3% and 60 ml, respectively, while for the C2H5OH extraction, the best values of the above-mentioned factors were room temperature, 80 min, 100% and 70 ml, respectively. The extraction technologies were evaluated by analysis of the fiber contents in the extracts by neutral detergent and the determination of the properties of the extracted dietary fiber.

关 键 词：麦草 膳食纤维 制备 性质测定 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]