桔子皮渣中膳食纤维的提取研究  

Processing of the Soluble Dietary Fiber Extracted from Orange Peel

作　　者：曾祥燕[1] 赵良忠[1] 陈玲娟[2] 

机构地区：[1]邵阳学院生物与化学工程系,湖南邵阳422200 [2]中南林业科技大学食品学院,湖南长沙410009

出　　处：《现代食品科技》2011年第6期658-660,664,共4页Modern Food Science and Technology

基　　金：湖南省教育厅一般研究项目(10C1190)

摘　　要：研究利用超临界萃取桔油等化合物以后的桔子皮,生产膳食纤维,并研究生产过程中水分含量、水分活度、溶液粘度、可溶性膳食纤维含量的变化。试验结果表明:样品经过复水、第一次胶磨、酶解、酸解、第二次胶磨和均质,样品的水分活度分别为0.975、0.963、0.962、0.963、0.94和0.935,呈下降趋势;样品的粘度分别为220 mPa.s、546 mPa.s、559 mPa.s、863 mPa.s、3380 mPa.s和7350 mPa.s,呈明显增加趋势;样品的膳食纤维含量分别为39.20%、40.84%、40.47%、49.21%、51.95%和57.23%,呈明显增加的趋势。Dietary fiber was extracted from orange peel extracted by supercritical CO2 and the change of the water content, water activity, the solution viscosity and the soluble dietary fiber content of samples during processing were determined. Result showed that the water activities of samples treated by rehydration, the first grind, enzymatic hydrolysis, acidic hydrolysis, the second grind and homogenization were 0.975, 0.963, 0.962, 0.963, 0.94 and 0.935, respectively. And the viscosity of these samples were 220 mPa.s, 546 mPa.s, 559 mPa.s, 863 mPa.s, 3380 mPa-s and 7350 mPa.s, respectively. And the dietary fiber of these samples were 39.20%, 40.84%, 40.47%, 51.95%, 49.21% and 57.23%, respectively.

关 键 词：膳食纤维 桔子皮 水分活度 

分 类 号：TS201.2[轻工技术与工程—食品科学]