山楂中水不溶性膳食纤维提取工艺的优化  

The Process Optimization of the Water Insoluble Dietary Fiber Extracted from Hawthorn

作　　者：刘钊[1] 施斯畅 赵建芬[1] 

机构地区：[1]肇庆学院化学化工学院,广东肇庆526061

出　　处：《食品研究与开发》2014年第9期50-54,共5页Food Research and Development

摘　　要：以新鲜山楂果实为原料,采用酶化学法提取山楂果实中的水不溶性膳食纤维,通过单因素试验和正交试验优化工艺条件。结果表明,当碱加入量0.50%(样品质量分数),碱解温度45℃,液化淀粉酶用量为0.10%(样品质量分数),酶解时间35 min时,得到的水不溶性膳食纤维纯度高,总杂质去除率为97.8%,水不溶性膳食纤维的提取率为3.52%。所提取的水不溶性膳食纤维持水力为5.27 g/g、膨胀力为5.10 mL/g。Fresh hawthorn fruit as raw material, the use of enzymes in chemical extraction of hawthorn fruit water-insoluble dietary fiber by single factor test and orthogonal test optimization of process conditions. The results showed that when the base is added to the amount of 0.50 % （sample mass fraction）, alkaline hydrolysis temperature 45 ℃, liquefying amylase was 0.10 % （sample mass fraction）, enzymatic hydrolysis time 35 min, the resulting water-insoluble dietary fiber, high purity, total impurity removal rate was 97.8 %, water insoluble dietary fiber extraction rate of 3.52 %. The extracted water-insoluble dietary fiber holding capacity of 5.27 g/g, expansive force of 5.10 mL/g.

关 键 词：山楂果实 水不溶性膳食纤维 提取工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]