响应面法优化竹笋中不溶性膳食纤维的超声辅助提取工艺
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摘要
以竹笋为原料,采用超声波处理法辅助提取竹笋中不溶性膳食纤维,以不溶性膳食纤维提取率作为考察指标。在颗粒粒径、液料比、超声功率、超声时间及超声温度五个单因素影响竹笋不溶性膳食纤维提取率的基础上,通过响应面分析法优化超声辅助提取竹笋不溶性膳食纤维的工艺。结果表明:在颗粒粒径60目、液料比43∶1 mL/g、超声功率454 W、超声时间25 min、超声温度72℃,在此条件下竹笋不溶性膳食纤维提取率为47.23%。
In this study,response surface methodology was used to optimize the ultrasonic-assisted extraction of insoluble dietary fiber(IDF) from bamboo shoots. The effects of five variables including raw material particle size,solvent-to-solid ratio,ultrasonic power intensity,ultrasonic extraction time and ultrasonic temperature on ex?traction rate of IDFwere investigated. The optimal extractionconditions were found as follows:60 mesh of raw ma?terial particle size,43∶1 of solvent-to-solid ratio,454 W of ultrasonic power intensity,25 min of ultrasonic ex?traction time and 72℃ of ultrasonic temperature. Under these conditions,the extraction rate of IDF were 47.23%.
In this study,response surface methodology was used to optimize the ultrasonic-assisted extraction of insoluble dietary fiber(IDF) from bamboo shoots. The effects of five variables including raw material particle size,solvent-to-solid ratio,ultrasonic power intensity,ultrasonic extraction time and ultrasonic temperature on ex?traction rate of IDFwere investigated. The optimal extractionconditions were found as follows:60 mesh of raw ma?terial particle size,43∶1 of solvent-to-solid ratio,454 W of ultrasonic power intensity,25 min of ultrasonic ex?traction time and 72℃ of ultrasonic temperature. Under these conditions,the extraction rate of IDF were 47.23%.
引文
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[5]潘文洁,薛正莲,周海留.超声波辅助提取柚皮水溶性膳食纤维的研究[J].安徽农学通报,2011,17(15):198-200.
[6]潘利华,徐学玲,罗建平.超声辅助提取水不溶性大豆膳食纤维及其物理特性[J].农业工程学报,2011,27(9):387-392.
[7]中华人民共和国国家标准食品安全国家标准食品中膳食纤维的测定GB 5009.88-2014.
[8]牛俊乐,麦馨允,谭伟.超声波辅助碱法提取蕨菜中水溶性膳食纤维[J].农产品加工,2017,429(4):17-19.
[9]潘虹,宋春钱,刘和平,等.超声波辅助酶法提取莲藕渣可溶性膳食纤维的研究[J].浙江农业科学,2017,58(3):469-472.
[2]陈功.竹笋加工与综合利用[M].北京:化学工业出版社,2006.
[3]陆勤丰.膳食纤维制品的开发研究[J].粮食加工,2005,30(4):44-47.
[4]史辉,柏红梅,张颖,等.我国竹笋资源开发研究进展[J].食品与发酵科技,2017,53(4):77-82.
[5]潘文洁,薛正莲,周海留.超声波辅助提取柚皮水溶性膳食纤维的研究[J].安徽农学通报,2011,17(15):198-200.
[6]潘利华,徐学玲,罗建平.超声辅助提取水不溶性大豆膳食纤维及其物理特性[J].农业工程学报,2011,27(9):387-392.
[7]中华人民共和国国家标准食品安全国家标准食品中膳食纤维的测定GB 5009.88-2014.
[8]牛俊乐,麦馨允,谭伟.超声波辅助碱法提取蕨菜中水溶性膳食纤维[J].农产品加工,2017,429(4):17-19.
[9]潘虹,宋春钱,刘和平,等.超声波辅助酶法提取莲藕渣可溶性膳食纤维的研究[J].浙江农业科学,2017,58(3):469-472.