芦笋老茎可溶性膳食纤维脱色工艺优化及品质研究  

Soluble Dietary Fibers from Old Stalk of Asparagus Study on Decoloration Process Optimization and Quality

作　　者：杨晓宽[1] 常学东[1] 范国伟[1] 

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066004

出　　处：《中国食品学报》2014年第1期95-103,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家星火计划项目(2010GA620001);河北省科技支撑项目(12227168);秦皇岛市科技支撑项目(2012022A006)

摘　　要：为研究微波辅助过氧化氢脱色对芦笋老茎可溶性膳食纤维(SDF)脱色效率及品质的影响,在脱色pH值、过氧化氢含量、微波功率、脱色时间、料液比等单因素试验的基础上,利用Box-Behnken试验和响应面分析法对脱色工艺进行优化。试验结果表明,微波辅助芦笋老茎SDF脱色最佳工艺条件为:脱色pH 12,过氧化氢体积分数9.5%,微波功率460 W,脱色时间2.5 min,料液比为1∶30(g/mL)。在此工艺条件下,SDF色度达68.29%,与模型预测值基本相符。同时脱色最佳工艺条件对SDF品质有重要影响。结果表明:除持水力和胆固醇吸附能力略有下降,脱色SDF的溶胀力达7.70 mL/g,持油力达2.03 g/g,阳离子交换能力0.56 mmol/g,亚硝酸根吸附能力达10.00 mg/g,均比未脱色SDF有显著提高。For the study of microwave assisted hydrogen peroxide decoloration on old stalk of asparagus soluble di-etary fiber （SDF） decolorization efficiency and quality influence, in the decolorization of pH, hydrogen peroxide concen-tration, microwave power, reaction time, ratio of material to solvent and so on the basis of single factor experiment, us-ing Box-Behnken central composite design and response surface analysis on decoloration technology optimization. The test results showed that, the microwave assisted old stalk of asparagus SDF decolorization decolorizing optimum conditions were： pH value was 12, the concentration of hydrogen peroxide was 9.5%, the microwave power was 460 W, reaction time 2.5 min, ratio of material to solvent 1：30. Under these conditions, SDF chroma was 68.29%, with the model pre-dictions agree. Simultaneous decolorization of the optimum process conditions for SDF quality had important influence on. The results showed that： in addition to hold water and cholesterol absorption ability declined slightly, decolorization of SDF swelling of 7.70 mL/g, holders of oil of 2.03 g/g, cation exchange capacity of 0.56 mmol/g, nitrite adsorption capac-ity of 10.00 mg/g, SDF increased significantly than those of decolorization.

关 键 词：芦笋老茎 膳食纤维 脱色 微波 响应面 品质 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]