红薯叶中水溶性膳食纤维提取工艺优化

Optimization of extraction process of soluble dietary fiber from sweet potato leaves

摘要: 采用超声波法提取红薯叶中的水溶性膳食纤维,考察柠檬酸质量分数、料液比、超声功率和时间、提取温度等单因素对提取效果的影响,并采用Box-Benhnken中心组合实验设计和响应面分析法优化提取工艺。结果表明,红薯叶中水溶性膳食纤维最佳提取条件为:柠檬酸质量分数4%,料液比1∶35,超声波功率240 W,超声时间21 min,提取温度60℃,在此条件下水溶性膳食纤维的得率为4.37%±0.04%。该方法操作简便,周期短,提取效果较好。

Abstract: To extract the soluble dietary fiber( SDF) from sweet potato leaves by ultrasonic technology,the effects of single factors including citric acid concentration,solid to liquid ratio,ultrasonic power and time,and extraction temperature on extraction were investigated. The extraction conditions were optimized by Box- Benhnken central composite design and response surface methodology.The results indicated that the optimum extraction conditions were as follows: citric acid concentration 4%,solid to liquid ratio 1∶ 35,ultrasonic power 240 W for 21 min at 60 ℃.Under these conditions,the yield of SDF was 4.37% ± 0.04%.This method had a better extraction effect,which was easy to operate and could save time.