响应面法优化超声辅助法提取油茶枯非水溶性膳食纤维  

Optimization of Ultrasound Assisted Extraction of Camellia Insoluble Dietary Fiber by Response Surface Method

作　　者：卢忠英[1] 陈仕学[1] 鲁道旺[1] 姚元勇[1] 谢勇[1] 

机构地区：[1]铜仁学院材料与化学工程学院,贵州铜仁554300

出　　处：《食品研究与开发》2016年第21期23-27,62,共6页Food Research and Development

基　　金：梵净山特色苗药资源保护与开发产学研基地(黔教合KY字[2014]233);贵州省教育厅自然科学研究项目(黔教合KY字2013184);贵州省普通高等学校特色重点实验室(黔发合K字[2011]005)

摘　　要：以油茶枯为试验原材料,采用超声辅助法提取油茶枯非水溶性膳食纤维(IDF),在超声功率强度、液料比、超声温度、超声时间4个单因素试验基础上,采用Box-Behnken中心组合试验设计原理进行响应面设计优化提取工艺参数。结果表明:超声功率强度为450W,液料比为25mL/g,超声温度为60℃,超声时间40min,该条件下油茶枯IDF得率可达69.11%,与IDF得率理论值比较,其相对误差约为0.51%,验证了数学模型的有效性。且在IDF性能测试中,提取所得IDF持水力为2.837g/g,膨胀力1.25mL/g。Ultrasonic assisted extraction of insoluble dietary fiber （IDF）from oil-tea Camellia cakes was investigated based on the single factor experiments. Box-Behnken central composite design and response surface design were used to simultaneously optimize four process parameters, including ultrasonic power intensity, liquid- to-solid ratio, ultrasonic temperature and time. The results showed that the optimum extraction conditions were as follows： the power intensity of ultrasonic, 450 W, liquid-to-solid ratio, 25 mug; ultrasonic temperature, 60 % ; and ultrasonic time, 40 min. The rate of Camellia cakes IDF was 69.11%, compared with the theoretical value, the relative error was about 0.51%, and the validity of the mathematical model was verified. And in testing property of watery insuluble fiber, water holding capacity was 2.837 g/g, the expansion force was 1.25 mL/g.

关 键 词：油茶枯 非水溶性膳食纤维 响应面法 超声辅助法 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]