瓯柑果渣可溶性和不溶性膳食纤维的提取工艺优化及其理化和功能特性的差异  

Optimization of extraction process for soluble and insoluble dietary fibers from Ougan(Citrus suavissima Hort.ex Tanaka)pomace and the differences between their physicochemical properties and functional characteristics

作　　者：刘洵 夏其乐[2] 李彦坡 王阳光 陆胜民 LIU Xun;XIA Qile;LI Yanpo;WANG Yangguang;LU Shengmin(School of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China;Provincial Key Laboratory of Fruit and Vegetable Preservation and Processing Technology,Key Laboratory of Postharvest Fruit Processing of the Ministry of Agriculture and Rural Affairs,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China;Institute of Food Science,Wenzhou Academy of Agricultural Sciences,Wenzhou 325000,Zhejiang,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江省农业科学院食品科学研究所,浙江省果蔬保鲜与加工技术研究重点实验室,农业农村部果品产后处理重点实验室,浙江杭州310021 [3]温州市农业科学研究院食品科学研究所,浙江温州325000

出　　处：《浙江农业学报》2025年第1期189-202,共14页Acta Agriculturae Zhejiangensis

基　　金：温州市环大罗山省级现代农业园区科技支撑项目(WZDLS2021-04)。

摘　　要：为进一步提高瓯柑果渣资源的综合利用率和功能价值,以榨汁后的瓯柑鲜果渣为原料,采用超声协同纤维素酶法提取可溶性膳食纤维(soluble dietary fiber,SDF)和不溶性膳食纤维(insoluble dietary fiber,IDF),利用单因素试验和响应面试验优化工艺参数,并探究二者的体外功能特性。结果表明:在料液比1∶20(g·mL^(-1))、超声功率450 W、纤维素酶添加量0.97%、酶解时间1 h工艺条件下,SDF和IDF的提取率分别为(10.42±0.31)%和(51.28±0.97)%。SDF表面多褶皱,而IDF表面较光滑但孔洞较多,由此造成二者理化性质和功能特性存在显著性差异。SDF相较于IDF,其持水力和膨胀力显著(P<0.05)升高,但持油力显著(P<0.05)降低。SDF在吸附葡萄糖和抑制α-葡萄糖苷酶活性方面显著(P<0.05)优于IDF;在30 min内,SDF和IDF对葡萄糖透析延迟效果最佳,其中SDF的葡萄粮透析延迟指数(GDRI)峰值可达(32.73±0.89)%。SDF和IDF在模拟小肠环境中可有效吸附胆固醇和胆酸盐,其中SDF表现出更高的吸附胆固醇和甘氨胆酸盐能力。在模拟胃环境中,SDF对亚硝酸盐离子的吸附能力显著(P<0.05)优于IDF。综上表明,瓯柑果渣膳食纤维体外功能活性强,尤其是SDF的降糖降脂和吸附亚硝酸盐离子功能特性显著优于IDF,可用于后续体内功能验证和功能性食品开发。To further improve the comprehensive utilization rate and functional value of Ougan pomace resources,freshly squeezed citrus pomace was used as raw material,and ultrasound assisted cellulase method was adopted to extract its soluble dietary fiber(SDF)and insoluble dietary fiber(IDF).Single factor experiments and response surface methodology were used to optimize the process parameters and their in vitro physicochemical properties and functional characteristics were explored and compared.The results showed that under the process conditions of solid-liquid ratio of 1∶20(g·mL^(-1)),ultrasound power of 450 W,cellulase addition of 0.97%,and enzymatic hydrolysis time of 1 h,the extraction rates of SDF and IDF were(10.42±0.31)%and(51.28±0.97)%,respectively.SDF appeared multiple folds on surface while IDF’appearance looked smoother and had more pores and holes,which caused significant difference in their physicochemical properties and functional characteristics.Compared to IDF,SDF had higher water-holding and swelling capacities but lower oil-holding capacity(P<0.05).Significantly(P<0.05)higher glucose adsorbing capacity andα-glucosidase inhibiting capacity were found in SDF than those in IDF,and both had the best delay effect on glucose dialysis within 30 min,with highest peak glucose dialysis retardation index(GDRI)(32.73±0.89)%existed in SDF.Both SDF and IDF effectively adsorbed cholesterol and cholate in the simulated small intestinal environment,and SDF showed better adsorption ability to cholesterol and glycocholate than IDF.SDF had a significantly(P<0.05)higher adsorption capacity for nitrite ions than IDF in the simulated gastric environment.In conclusion,the results indicated that dietary fibers in Ougan pomace had strong functional activity in vitro,especially significantly excellent performance found for SDF to adsorb glucose,lipid and nitrite,and could be used for subsequent in vivo function verification and functional food development.

关 键 词：瓯柑果渣 可溶性膳食纤维 不溶性膳食纤维 超声协同酶法提取 理化性质 功能特性 

分 类 号：TS209[轻工技术与工程—食品科学]