亚临界水法提取麸皮可溶性膳食纤维工艺优化  

Optimization of Subcritical Water Extraction Process of Soluble Dietary Fiber from Wheat Bran

作　　者：张百胜[1] 陈海霞[1] 张娟梅[1,2] 

机构地区：[1]商丘职业技术学院,河南商丘476000 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品研究与开发》2014年第14期50-53,共4页Food Research and Development

摘　　要：采用亚临界水法提取麸皮中可溶性膳食纤维,以麸皮中可溶性膳食纤维的得率为评价指标,通过中心组合设计(CCD)优化提取温度和提取时间,建立回归模型,进而得出亚临界水提取可溶性膳食纤维的最佳工艺条件为:提取压力15MPa,提取温度230.10℃,提取时间26.79min。经过实验验证,该条件下可溶性膳食纤维的得率高达45.34%。本研究将亚临界水萃取技术应用于麸皮中可溶性膳食纤维的提取,为亚临界水萃取技术在功能性多糖提取领域的研究提供了一定的理论基础。We discussed the process optimization about subcritical water extraction of soluble dietary fiber from wheat bran. Subcritical water was employed for extraction of soluble dietary fiber and the extraction temperature and time were optimized by central composite design （CCD） for the highest yield of soluble dietary fiber. The optimal subcritical water extraction temperature and time for wheat bran were 230.10℃and 26.79 min.With the optimal conditions, the yield of soluble dietary fiber up to 45.34%. In this study, subcritical water extraction technology was used for extraction of soluble dietary fiber from wheat bran for the first time, there may provide a theoretical foundation for the study of subcritical water extraction technique in the field of functional polysaccharide.

关 键 词：亚临界水 中心组合设计(CCD) 膳食纤维 工艺优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]