沅江芦笋可溶性膳食纤维提取工艺的优化  

Optimization of Extraction Process of Soluble Dietary Fiber from Miscanthus lutarioriparius

作　　者：冯昭仪 张博宁 杨国舜 罗扬 肖茜[1] 刘成国[1] 周辉[1] FENG Zhaoyi;ZHANG Boning;YANG Guoshun;LUO Yang;XIAO Qian;LIU Chengguo;ZHOU Hui(School of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Yuanjiang Luxiaomei Food Co.,Ltd.,Yuanjiang 413100,Hunan,China;Hunan Boda Tianneng Industrial Co.,Ltd.,Yuanjiang 413100,Hunan,China;Changsha Agricultural Product Quality Monitoring Center,Changsha 410003,Hunan,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]沅江市芦小妹食品有限公司,湖南沅江413100 [3]湖南博大天能实业股份有限公司,湖南沅江413100 [4]长沙市农产品质量监测中心,湖南长沙410003

出　　处：《食品研究与开发》2024年第13期106-111,共6页Food Research and Development

基　　金：中央引导地方科技发展资金项目(2022ZYC060)。

摘　　要：以沅江芦笋为原料,通过超声辅助酶法提取可溶性膳食纤维,探讨α-淀粉酶与糖化酶质量比、浸提时间、超声功率、超声温度以及料液比对可溶性膳食纤维提取得率的影响,并采用正交试验优化可溶性膳食纤维最佳提取工艺。结果表明,最佳提取工艺条件为料液比1∶200(g/mL),α-淀粉酶与糖化酶质量比5∶5,浸提时间4 h。在该工艺条件下沅江芦笋可溶性膳食纤维提取得率为16.77%。The soluble dietary fiber was extracted from Miscanthus lutarioriparius by the ultrasound⁃assisted enzymatic extraction method.The effects ofα⁃amylase and glucoamylase addition ratio,extraction time,ultra⁃sonic power,ultrasonic temperature,and solid⁃to⁃liquid ratio on the yield of soluble dietary fiber were studied.The extraction process was optimized by the orthogonal test.The results showed that the optimum extraction conditions were as follows:the solid⁃to⁃liquid ratio of 1∶200(g/mL),theα⁃amylase⁃to⁃glucoamylase ratio of 5∶5,and extraction time of 4 h.Under these conditions,the yield of soluble dietary fiber extracted from M.lu⁃tarioriparius reached 16.77%.

关 键 词：沅江芦笋 可溶性膳食纤维 提取优化 超声辅助 正交试验 

分 类 号：TS201.2[轻工技术与工程—食品科学]