响应面法优化碱法提取啤酒糟中可溶性膳食纤维的工艺研究  

Study on the Optimal Alkaline Extraction of Soluble Dietary Fiber from Beer Grains by Response Surface Method

作　　者：许祯毅 李力 姜咸彪 范俐 XU Zhen-yi;LI Li;JIAN Xian-biao;FAN Li(College of Tea and Food Science,Wuyi University,Wuyishan 354300,Fujian,China)

机构地区：[1]武夷学院茶与食品学院,福建武夷山354300

出　　处：《食品研究与开发》2021年第17期75-80,共6页Food Research and Development

基　　金：福建省教育厅中青年教师科研项目(JAT190793)。

摘　　要：该试验采用氢氧化钠溶液提取啤酒糟中可溶性膳食纤维(soluble dietary fiber,SDF),研究液料比、提取温度、提取时间和沉淀时间4个影响因素对啤酒糟中SDF得率的影响,在进行单因素试验的前提下,采用四因素三水平响应面组合对其提取工艺进行优化。最终得到较优提取工艺参数为液料比30∶1(mL/g)、提取温度45℃、提取时间60 min、沉淀时间6 h,此条件下啤酒糟中SDF的平均得率为20.34%,相对标准偏差(relative standard deviation,RSD)为2.64%。Sodium hydroxide solution was used to extract soluble dietary fiber(SDF)from beer grains.The effects of four factors(liquid to solid ratio,extraction temperature,extraction time,and precipitation time)on SDF yield in beer grains were studied.With the premise of single factor test,the extraction process was optimized by using a response surface methodology with four factors and three levels.The optimum conditions of extraction of SDF from beer grain were a liquid-solid ratio of 30∶1(mL/g),extraction temperature of 45℃,extraction time of 60 min,and precipitation time of 6 h.Under these conditions,the average yield of SDF from beer grain was 20.34%and the relative standard deviation(RSD)was 2.64%.

关 键 词：啤酒糟 可溶性膳食纤维 碱法 响应面 提取 

分 类 号：TS261.9[轻工技术与工程—发酵工程]