超声波辅助碱法提取大蒜可溶性膳食纤维及理化特性分析  

Ultrasonic-assisted alkaline extraction of soluble dietary fiber from garlic and analysis of its physicochemical properties

作　　者：董玉玮[1,2] 苗敬芝 邵福燕[1,2] DONG Yuwei;MIAO Jingzhi;SHAO Fuyan(School of Food and Biology Engineering,Xuzhou University of Technology,Xuzhou 221018;Jiangsu Key Construction Laboratory for Food Resources Development and Quality Safety,Xuzhou 221018)

机构地区：[1]徐州工程学院,食品与生物工程学院,徐州221018 [2]江苏省食品资源开发与质量安全重点建设实验室,徐州221018

出　　处：《中国食品添加剂》2023年第10期9-15,共7页China Food Additives

基　　金：江苏省科技计划项目—苏北科技专项(XZ-SZ202103)。

摘　　要：以大蒜为原料采用超声波辅助碱法提取大蒜可溶性膳食纤维,研究碱浓度、超声波时间、超声波功率对大蒜可溶性膳食纤维得率的影响,通过单因素试验和响应面分析法优化提取工艺条件,并对其理化特性进行分析。结果表明:三因素对大蒜可溶性膳食纤维得率影响的大小顺序为:碱浓度>超声波时间>超声波功率;最佳提取条件为氢氧化钠浓度1.2%,超声波时间15 min,超声波功率200 W,大蒜可溶性膳食纤维得率为53.26%。大蒜可溶性膳食纤维对DPPH自由基具有一定的清除能力,且随着浓度的增加清除率增大,呈明显的量效关系;大蒜可溶性膳食纤维具有一定的还原力,随着浓度的增加还原力增大。Garlic was used as raw material to extract garlic soluble dietary fiber by ultrasonic-assisted alkali method.The effects of alkali concentration,ultrasonic time and ultrasonic power on the yield of garlic soluble dietary fiber were studied.The extraction conditions were optimized by single factor test and response surface analysis,and its physicochemical properties were analyzed.The results showed that the order of influence of three factors on the yield of garlic soluble dietary fiber was alkali concentration>ultrasonic time>ultrasonic power;The optimum extraction conditions were as follows:sodium hydroxide concentration 1.2%,ultrasonic time 15 min,ultrasonic power 200 W,and garlic soluble dietary fiber yield was 53.26%.Garlic soluble dietary fiber had certain scavenging capacity for DPPH free radicals,and the scavenging rate increased with the increase of the fiber concentration,showing a significant dose-effect relationship;garlic soluble dietary fiber had a certain reducing power,which increased with the increase of the fiber concentration.

关 键 词：大蒜 可溶性膳食纤维 超声波 碱法 理化特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]