紫萁干可溶性膳食纤维提取工艺优化  

Optimized Extraction for Soluble Dietary Fiber from Dried Osmund

作　　者：李雪影[1] 徐辉[1] 张晶[1] 李新旺[1] 陆宁[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品科学技术学报》2016年第2期68-75,共8页Journal of Food Science and Technology

摘　　要：利用响应面法对紫萁干可溶性膳食纤维的提取工艺进行优化。通过单因素实验,选取料液质量浓度、提取温度、超声时间、超声功率作为响应因子,SDF的得率为响应值,根据Central-Composite实验设计原则,采用响应面优化分析法,依据回归分析,探讨各响应因子的显著性及其交互作用对于响应值的影响。结果表明,紫萁干SDF最佳提取工艺条件为Na OH质量浓度0.02 g/m L、碱解时间90 min、料液质量浓度1.0 g/23 m L、提取温度54℃、超声时间25 min、超声功率380 W,该条件下SDF的得率可达38.39%。Response surface methodology was applied to optimize the technological parameters of the ultrasonic-assisted alkaline extraction of soluble dietary fiber from dried osmund. Effects of four independ- ent variables including solid-liquid ratio, extraction temperature, ultrasonic time, and ultrasonic power on the yield of soluble dietary fiber were studied by single-factor experiments. A quadratic regression mathe- matical model was established by Central-Composite experimental design and analyzed by response surface methodology. Meanwhile, the influences of independent variables and their interactions on the response value were discussed. The optimal technological parameters were determined as follows： alkaline concen- tration 0.02 g/mL,extraction time 90 min,solid-liquid ratio 1.0 g/23 mL, extraction temperature 54 ℃ , ultrasonic time 25 min, and ultrasonic power 380 W. Under the optimal extraction conditions, the yield of soluble dietary fiber was up to 38.39%.

关 键 词：紫萁干 可溶性膳食纤维 碱法 超声波 响应面法 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]