红枣膳食纤维提取工艺优化及对人体健康影响  

Optimization of Extraction Process of Dietary Fiber from Jujube and Its Effect on Human Health

作　　者：刘子瑄 费裕朗 孔馨逸 陈璐 LIU Zi-xuan;FEI Yu-lang;KONG Xin-yi;CHEN Lu(Medical College,Xijing University,Xi'an 710123,China;Shaanxi Agricultural Product Quality and Safety Center,Xi'an 710016,China)

机构地区：[1]西京学院医学院,西安710123 [2]陕西省农产品质量安全中心,西安710016

出　　处：《中国调味品》2023年第7期151-154,共4页China Condiment

基　　金：陕西省教育厅科研计划项目(20JK0958);西京学院科研基金项目(XJ220202)。

摘　　要：我国作为红枣种植大国,每年都会有大量的红枣枣渣被废弃,这些红枣枣渣富含多酚和黄酮类物质,这些物质具有降血糖和抗氧化等功能。近年来,虽然各个研究机构开始对我国红枣中膳食纤维提取工艺进行研究和优化,但并没有取得明显的进展。该研究基于此,通过单因素试验和正交试验对红枣中膳食纤维提取工艺进行优化,同时对红枣膳食纤维对人体健康的影响进行总结和分析,旨在为红枣产业的发展提供理论基础。As a big country for jujube cultivation,China has a large number of jujube residues that are discarded every year.These jujube residues are rich in polyphenols and flavonoids,which have the functions of lowering blood sugar and antioxidation.In recent years,although various research institutions have begun to research and optimize the extraction process of dietary fiber from jujube in China,no significant progress has been made.Based on this,in this study,the extraction process of dietary fiber from jujube is optimized through single factor test and orthogonal test.At the same time,the effect of jujube dietary fiber on human health is summarized and analyzed,aiming to provide a theoretical basis for the development of jujube industry.

关 键 词：红枣 膳食纤维 工艺 优化 

分 类 号：TS201.4[轻工技术与工程—食品科学]