苦杏仁皮水不溶性膳食纤维提取工艺优化及其特性分析  

Optimization of Insoluble Dietary Fiber Extraction from Apricot Kernel Skin and Its Physicochemical Characteristics

作　　者：申辉[1] 范学辉[1] 张清安[1,2] 李玉梅[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119 [2]陕西省果蔬深加工技术研究中心,陕西西安710119

出　　处：《食品科学》2014年第20期6-10,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31101324);陕西省自然科学基金项目(2011JQ2003);中央高校基本科研业务费专项(GK201302039;GK201404006)

摘　　要：以苦杏仁皮为原料,选取NaOH溶液浓度、超声时间和超声温度为试验因素,采用响应面法优化苦杏仁皮中水不溶性膳食纤维的提取工艺,并对影响其持水性和溶胀性的因素进行研究。结果表明,苦杏仁皮中水不溶性膳食纤维提取的最佳工艺条件为NaOH溶液浓度0.70 mol/L、超声时间51 min、超声温度86℃,此时水不溶性膳食纤维提取率为49.73%。在研究范围内,其持水性和溶胀性受葡萄糖质量分数的影响较小,受酸碱度和超声温度的影响较为显著。The extraction conditions of insoluble dietary fiber(IDF) from apricot kernel skins were optimized using response surface methodology by modeling extraction yield with respect to three variables including alkali concentration, ultrasonication time and extraction temperature. Furthermore, factors affecting the water-holding capacity and swelling capacity of IDF were also studied. The results showed that the optimal extraction conditions were as follows: sodium hydroxide concentration, 0.70 mol/L; ultrasound-assisted extraction time, 51 min; and extraction temperature, 86 ℃. The extraction yield of IDF was 49.73% under these conditions. In addition, this study found that the water-holding capacity and swelling capacity of the IDF were affected less by glucose concentration, but significantly by pH and temperature within the investigated ranges.

关 键 词：苦杏仁皮 水不溶性膳食纤维 响应面法 持水性 溶胀性 

分 类 号：TS209[轻工技术与工程—食品科学] TS218[轻工技术与工程—食品科学与工程]