酶法对葡萄皮渣中可溶性膳食纤维的提取研究  

The Extraction of Soluble Dietary Fiber from Grape Pomace by Enzymatic Method

作　　者：郭红珍[1] 李丛胜[1] 解春艳[1] 高跃龙[1] 

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000

出　　处：《酿酒科技》2015年第9期107-110,共4页Liquor-Making Science & Technology

基　　金：大学生创新创业计划:201410100011;廊坊师范学院院项目:LSZY201304

摘　　要：以葡萄皮渣为原料,研究纤维素酶法提取葡萄皮渣中可溶性膳食纤维的最佳组合条件。以酶量、p H值、提取温度、提取时间进行单因素试验和4因素3水平正交试验,确定酶法提取葡萄皮渣中可溶性膳食纤维的最佳组合条件。结果表明,纤维素酶的最佳作用条件为:纤维素酶量为2.0%,温度为50℃,提取时间为7 h,p H值5,提取可溶性膳食纤维的含量达到14.32%。The extraction of soluble dietary fiber from grape pomace by enzymatic method was investigated. And the best extraction conditions were determined as follows through single factor test （including enzyme use level, pH value, extraction temperature, and extraction time） and four factors and three levels orthogonal experiments：the use level of cellulase was 2.0%, extraction temperature was at 50℃, extraction time was 7 h, and pH value was 5. Under the above conditions, the extracted soluble dietary fiber content reached up to 14.32%.

关 键 词：葡萄皮渣 可溶性膳食纤维 纤维素酶 果胶酶 

分 类 号：TS261.9[轻工技术与工程—发酵工程]