荠菜中水不溶性膳食纤维及氨基酸提取工艺研究  

Study on the Extraction of Insoluble Dietary Fiber and Mixed Amino Acids from Shepherd's Purse

作　　者：姚泳[1] 许瑞波[2] 

机构地区：[1]江苏正大天晴药业股份有限公司,江苏连云港222000 [2]淮海工学院化学工程学院,江苏连云港222005

出　　处：《广州化工》2013年第23期74-76,85,共4页GuangZhou Chemical Industry

摘　　要：以荠菜为原材料,采用化学法制备不溶性膳食纤维和氨基酸。用酸水解法提取氨基酸,然后用碱提取法提取IDF,通过单因素实验和正交实验确定了不溶性膳食纤维制备的最佳工艺。提取荠菜IDF时,最适提取条件是碱液浓度为6%,碱浸温度为25℃,碱提取时间为20 min,在此条件下提取荠菜IDF得率为71.6%,产品的持水力为658%、膨胀力为5.62 mL/g。The IDF and mixed amino acids were extracted from the Shepherd purse by chemical method. At first, the raw material was hydrolyzed with hydrochloric acid and extracted mixed amino acids. Then IDF was prepared with alkali treatment, and the optimum extraction condition of IDF was obtained by the mono and orthogonal experimental design. The result showed that the optimal conditions were as following： alkaloid concentration 6%, extracting temperature 25 ℃, extracting time 20 min. And under the conditions, the yield of IDF was 71.6%, the water holding capacity of the product was 658% and the swelling capacity was 5.62 mL/g.

关 键 词：荠菜 不溶性膳食纤维 氨基酸 提取 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]