微波辅助提取油茶枯中膳食纤维的工艺优化  

Optimization for microwave-assisted extraction of dietary fiber from Camellia cakes

作　　者：李怡杰[1] 陆海南[1] 覃江克[1] 黎国庆[1] 叶高杰[1] 

机构地区：[1]广西师范大学化学化工学院、药用资源化学与药物分子工程教育部重点实验室,桂林541004

出　　处：《食品科技》2013年第5期188-192,共5页Food Science and Technology

基　　金：广西科学研究与技术开发计划课题(桂科攻1099056)

摘　　要：采用微波技术提取油茶枯中的膳食纤维,通过单因素和正交实验考察了提取温度、微波功率、提取时间对膳食纤维得率的影响。实验结果表明,当提取温度为70℃、微波功率为300W、提取时间为12.5min时,水溶性膳食纤维的得率为12.55%,不溶性膳食纤维的得率为68.91%。所得不溶性膳食纤维的持水力为282.4%,膨胀力为1.05mL/g。Effects of temperature, microwave power and time on the extraction of dietary fiber from Camellia cakes through a series of single factor test using microwave-assisted method were studied. Orthogonal experimental results showed that optimum extraction conditions were as follows： temperature, microwave power and extraction time were 70 ℃, 300 W and 15 min. Under such conditions, the yield of soluble dietary fiber and insoluble dietary fiber was up to 12.55% and 68.91% respectively. The water- holding power of insoluble dietary fiber was 282.4% and its expansion was 1.05 mL/g.

关 键 词：油茶枯 膳食纤维 微波辅助 提取 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]