茶梗可溶性膳食纤维的制备工艺优化及单糖组成和理化特性研究

叶秋萍 林丽霞 洪翠云 林志平

叶秋萍,林丽霞,洪翠云,等. 茶梗可溶性膳食纤维的制备工艺优化及单糖组成和理化特性研究[J]. 食品工业科技,2021,42(18):190−196. doi:  10.13386/j.issn1002-0306.2021010070
引用本文: 叶秋萍,林丽霞,洪翠云,等. 茶梗可溶性膳食纤维的制备工艺优化及单糖组成和理化特性研究[J]. 食品工业科技,2021,42(18):190−196. doi:  10.13386/j.issn1002-0306.2021010070
YE Qiuping, LIN Lixia, HONG Cuiyun, et al. Optimization of Preparing Process of Soluble Dietary Fiber from Tea Stalks and Its Monosaccharide Composition and Physicochemical Properties[J]. Science and Technology of Food Industry, 2021, 42(18): 190−196. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010070
Citation: YE Qiuping, LIN Lixia, HONG Cuiyun, et al. Optimization of Preparing Process of Soluble Dietary Fiber from Tea Stalks and Its Monosaccharide Composition and Physicochemical Properties[J]. Science and Technology of Food Industry, 2021, 42(18): 190−196. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010070

茶梗可溶性膳食纤维的制备工艺优化及单糖组成和理化特性研究

doi: 10.13386/j.issn1002-0306.2021010070
基金项目: 厦门市科技计划项目(No.3502Z20172003)
详细信息
    作者简介:

    叶秋萍(1981−),女,博士,副研究员,研究方向:茶叶加工工程,Email:qiupingye@126.com

  • 中图分类号: TS201.1

Optimization of Preparing Process of Soluble Dietary Fiber from Tea Stalks and Its Monosaccharide Composition and Physicochemical Properties

  • 摘要: 为提升茶叶副产物的附加值,本文以茶梗为原料,采用发酵法制备茶梗中可溶性膳食纤维,研究绿色木霉接种量、发酵时间、发酵温度、pH对得率的影响。结果表明,通过单因素和正交试验确定最佳工艺参数为绿色木霉菌接种量为6%,发酵时间为60 h,发酵温度为30 ℃,pH为5.0,该条件下茶梗可溶性膳食纤维的得率为7.15%,持水率为549.20%,膨胀率为5.22 mg/L,清除DPPH自由基能力为12.41%,还原能力为14.71%,扫描电镜观测发现颗粒表面凹凸不平,成疏松多孔的结构。高效液相色谱分析表明,可溶性膳食纤维含有10种单糖,其中半乳糖醛酸、阿拉伯糖、半乳糖含量较高,分别为2766.23、2721.37、1905.82 mg/kg。该研究为茶梗的综合开发利用拓宽了渠道,为保健食品的开发提供理论参考。
  • 图  1  茶梗SDF扫描电镜图

    Figure  1.  Scanning electron microscope (SDF) of tea stalk

    注:a:茶梗;b:发酵后茶梗SDF。

    图  2  茶梗SDF的单糖组成高效液相色谱图

    Figure  2.  High-performance liquid chromatography of monosaccharide composition in SDF of tea stalk

    表  1  四因素三水平正交试验表

    Table  1.   Orthogonal test table of four factors and three levels

    水平
    因素
    A接种量(%)B时间(h)C温度(℃)D pH
    1248304.5
    2460325.0
    3672345.5
    下载: 导出CSV

    表  2  不同发酵剂接种量对SDF得率的影响

    Table  2.   Effect of inoculums of starter culture on SDF yield

    发酵剂接种量(%)平均得率(%)
    16.30±0.02Dd
    26.50±0.02Cc
    47.09±0.02Aa
    66.73±0.02Bb
    86.22±0.03Ee
    注:小写字母表示同一列差异显著,P<0.05,大写字母表示同一列差异极显著,P<0.01;表3~表6同。
    下载: 导出CSV

    表  3  不同时间对SDF得率的影响

    Table  3.   Effect of different time on SDF yield

    时间(h)平均得率(%)
    246.01±0.04Dd
    366.53±0.04Cc
    486.97±0.03Bb
    607.16±0.02Aa
    726.52±0.02Cc
    下载: 导出CSV

    表  4  不同温度对SDF得率的影响

    Table  4.   Effect of different temperature on SDF yield

    温度(℃)平均得率(%)
    266.57±0.03Ee
    286.66±0.04Dd
    307.36±0.02Aa
    327.08±0.02Bb
    346.78±0.03Cc
    下载: 导出CSV

    表  5  不同pH对SDF得率的影响

    Table  5.   Effect of different pH value on SDF yield

    pH平均得率(%)
    4.05.69±0.02Dd
    4.56.09±0.03Bb
    5.07.11±0.04Aa
    5.55.82±0.04Cc
    6.05.63±0.02De
    下载: 导出CSV

    表  6  正交试验结果

    Table  6.   Orthogonal test results

    处理
    因素
    SDF得率
    (%)
    (A)接种量(%)(B)时间
    (h)
    (C)温度
    (℃)
    (D)pH
    111116.36±0.06DEe
    212226.21±0.10Ef
    313336.37±0.14DEe
    421236.45±0.05CDde
    522316.59±0.08Ccd
    623126.88±0.10Bb
    731326.85±0.05Bb
    832137.10±0.04Aa
    933216.63±0.11Cc
    K118.9419.6620.3419.58
    K219.9219.9019.2919.94
    K320.5819.8819.8119.92
    R0.540.080.350.12
    下载: 导出CSV

    表  7  茶梗SDF的单糖含量

    Table  7.   Content of monosaccharide in SDF of tea stem

    成分甘露糖核糖鼠李糖葡萄糖醛酸半乳糖醛酸葡萄糖半乳糖木糖阿拉伯糖岩藻糖
    含量(mg/kg)217.80138.20242.8697.612766.23204.511905.8220.222721.37502.85
    下载: 导出CSV

    表  8  发酵前后茶梗中SDF的理化性质

    Table  8.   Physicochemical properties of SDF in tea stalks before and after fermentation

    样品持水率
    (%)
    膨胀率
    (mg/L)
    DPPH自由基清除率%)还原能力
    (%)
    茶梗514.52±0.063.29±0.0211.63±0.099.20±0.05
    茶梗SDF549.20±0.135.22±0.0412.41±0.0314.71±0.07
    下载: 导出CSV
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  • 收稿日期:  2021-01-13
  • 网络出版日期:  2021-07-15
  • 刊出日期:  2021-09-14

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