芦笋皮微晶纤维素的制备  

Preparation of microcrystalline cellulose from asparagus peel

作　　者：宋美玲 

机构地区：[1]山西省食品工业研究所,太原030024

出　　处：《食品工程》2012年第1期29-31,共3页Food Engineering

摘　　要：以芦笋皮为原料,酶法制得膳食纤维后,采用盐酸水解,以溶胀性为指标确定制备微晶纤维素的工艺条件,为芦笋皮的加工利用提供一个新的途径。试验结果表明:在75℃下,盐酸浓度4 mol/L,料酸比1g∶5 mL,酸解时间5 h,制备出的微晶纤维素溶胀性可达6.90 mL/g,比芦笋皮中膳食纤维的溶胀性(4.80 mL/g)高2.10 mL/g。Using asparagus as raw materials,microcrystalline cellulose was prepared in the best experimental conditions,determined by hydrochloric acid in different acidolysis time,acid concentration and proportion of material to acid,which took swelling as an index.And the best experimental conditions for preparation of microcrystalline cellulose provides a new way to process the asparagus.The results show that the best preparation conditions were the concentration of hydrochloric acid 4 mol/L,the proportion of material to acid 1∶5,acidolysis time 5 h,at 75 ℃.In the above conditions,the swelling of microcrystalline cellulose can be up to 6.90 mL/g,which is 2.10 mL/g more than the swelling（4.80 mL/g）of dietary fiber from the asparagus peel.

关 键 词：芦笋皮 盐酸 溶胀性 微晶纤维素 

分 类 号：TS653.6[轻工技术与工程]