浸提条件对柠檬膳食纤维理化特性的影响  

Effects of Extracting Condition on Physical and Chemical Properties of Lemon Dietary Fiber

作　　者：王明[1] 雷激[1] 王璐[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《食品与发酵科技》2014年第1期29-32,共4页Food and Fermentation Science & Technology

基　　金：教育部春晖计划(Z2012019);四川省教育厅重点项目(13ZA0029);西华大学食品生物技术省级重点实验室开放基金(szjj2011-035);西华大学人才基金(R0910507)

摘　　要：以柠檬皮渣为原料,分别采用水和85%、95%乙醇为溶剂在不同浸提温度和时间下制备柠檬膳食纤维,并测定其理化特性。结果表明:在干燥条件和产品细度一致时,柠檬膳食纤维制备的浸提工艺采用水在90℃处理90min,可以得到持水力和膨胀性较好的产品;采用水在60℃处理1min,可以得到总黄酮和总酚含量都较高的产品;采用85%乙醇在室温下处理40min,可以得到持油力较好的产品;采用95%乙醇在室温下处理1min,可以得到Vc含量较高的产品。Dietary fiber （DF） was extracted from lemon residue with water or 85%, 95% of alcohol at different extracting temperatures and time. The physical and chemical properties of DF were evaluated. The results showed that, with the same drying method and product size, the lemon DF will have higher water holding capacity and expansibility when extracted with water at 90℃ for 90 min. The product will have high contents of total flavonoid and total phenol when extracted with water at 60℃ for 1 min. While extracted with 85% of alcohol at room temperature for 40 min, its oil holding capacity would be better. And when extracted with 95% of alcohol at room temperature for 1 min, the product will rich in vitamin C.

关 键 词：柠檬皮渣 膳食纤维 理化特性 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]