莴苣叶中不溶性膳食纤维的提取工艺及其表征  

Extraction Process and Characterization of Insoluble Dietary Fiber from Lettuce Leaves

作　　者：吴晓涵 罗跃腾 刘梦 董毓启 刘雨琪 车春波[1] WU Xiaohan;LUO Yueteng;LIU Meng;DONG Yuqi;LIU Yuqi;CHE Chunbo(School of Food Science and Engineering,Harbin University of Commerce,Harbin 150028,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品研究与开发》2024年第11期170-177,共8页Food Research and Development

基　　金：大学生创新创业训练计划项目(S202310240133)。

摘　　要：为研究莴苣叶中不溶性膳食纤维提取的最佳工艺条件,以莴苣叶渣为原料,采用碱提法提取不溶性膳食纤维(insoluble dietary fiber,IDF)。选取NaOH浓度、液料比、提取时间和提取温度为因素,以IDF得率为指标,通过响应面法对提取工艺进行优化,并对样品进行表征及应用性能评价。结果表明,最优提取工艺条件为NaOH浓度5.5%、液料比40∶1(mL/g)、提取时间15 min、提取温度65℃,此时IDF得率为51.43%。通过傅里叶变换红外光谱仪分析可知提取的IDF是典型的膳食纤维,由纤维素、半纤维素、木质素和果胶4种主要成分组成,通过X射线衍射分析可知提取的IDF属于纤维素Ⅰ型晶体结构,通过热重分析可知提取的IDF具有更高的热解温度和更好的热稳定性。IDF的持水力和持油力均较高,分别为(5.80±0.16)g/g和(1.76±0.17) g/g。Insoluble dietary fiber(IDF)was obtained from lettuce leaf residue by alkali extraction.The extrac-tion conditions including NaOH concentration,liquid-to-solid ratio,extraction time,and extraction tempera-ture were optimized by response surface methodology with IDF yield as the indicator.The obtained IDF was characterized and its application performance was evaluated.The results showed that the optimal extraction process was extraction with 5.5%NaOH and a liquid-to-solid ratio of 40∶1(mL/g)at 65℃for 15 min,under which the IDF yield was 51.43%.The extracted IDF was a typical dietary fiber composed of four main compo-nents:cellulose,hemicellulose,lignin,and pectin,according to the results of Fourier transform infrared spectrometry.The X-ray diffraction results indicated that the extracted IDF presented a type I crystal structure of cellulose.The thermogravimetry results suggested that the extracted IDF had higher pyrolysis temperature and better thermal stability.In addition,the extracted IDF showcased the water and oil holding capacity of(5.80±0.16)g/g and(1.76±0.17)g/g,respectively.

关 键 词：莴苣叶渣 不溶性膳食纤维 碱提法 提取工艺 优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]