超临界CO_2处理对苦杏仁皮不溶性膳食纤维部分特性的影响  

Effect of Supercritical CO_2 Treatment on Properties of Insoluble Dietary Fiber from Apricot Kernel Skins

作　　者：张清安[1] 范学辉[1,2] 牟朝丽[3] 宋云[1] 唐荣桢 

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710062 [2]陕西师范大学生命科学学院,陕西西安710062 [3]陕西师范大学化学与化工学院,陕西西安710062

出　　处：《食品科学》2015年第6期1-5,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);西安市科技局技术转移促进工程项目(CXY1434(5));中央高校基本科研业务费专项(GK201302039;GK201404006)

摘　　要：研究超临界CO2处理对苦杏仁皮不溶性膳食纤维部分特性的影响,以不溶性膳食纤维的持水力和膨胀力为响应值,超临界CO2处理的压力、时间和温度为变量,采用响应面优化法对超临界处理参数进行了优化。结果表明:在本研究实验条件下,经超临界CO2处理后不溶性膳食纤维的持水力和膨胀力分别有5.6%~44.13%和5.3%~38.5%的提高幅度;而且颜色变浅、颗粒更细,内部螺旋结构遭到一定程度破坏。表明超临界CO2处理可以作为对不溶性膳食纤维进行适当改性的有效方法。This study aimed to examine the effect of supercritical CO2 treatment on some properties of insoluble dietary fiber from apricot kernel skins. The main parameters including pressure, time and temperature were optimized using response surface methodology according to a three-variable, three-level Box-Behnken design with the water-holding capacity and swelling capacity as the responses. The results suggest that under the experimental conditions established in this study, the water-holding capacity and swelling capacity of insoluble dietary fibers treated with supercritical CO2 were increased by 5.6%-44.13% and 5.3%-38.5%, respectively. On the other hand, observations conducted on the color and morphology with scanning electron microscope demonstrated that the color became lighter, the particle size decreased, and the microstructure changed obviously after supercritical CO2 treatment, which contributed to the improvement of water-holding capacity and swelling capacity. In summary, supercritical CO2 treatment could be used as an efficient technique to improve some properties of insoluble dietary from apricot kernel skins.

关 键 词：苦杏仁皮 膳食纤维 超临界CO2 持水力 膨胀力 

分 类 号：TS201.2[轻工技术与工程—食品科学]