Optimization of extraction technology for insoluble dietary fiber from peel of Pitaya by response surface methodology
-
摘要: 以火龙果皮为原料,采用酸碱结合法提取水不溶性膳食纤维(IDF),通过单因素实验和响应面分析,探讨Na OH质量分数、碱提时间、碱提温度、碱提液料比、酸提温度、酸提时间、酸提液料比七个因素对火龙果皮中水不溶性膳食纤维得率和纯度的影响,并对提取工艺条件进行优化。结果表明,酸碱结合法提取火龙果IDF的最佳工艺条件为Na OH质量分数4.3%、碱提温度46.5℃、碱提时间60 min、碱提液料比15∶1(m L/g)、酸提温度77.4℃、酸提时间1.5 h、酸提液料比15∶1(m L/g),在此工艺条件下,IDF得率30.29%,纯度达到94.78%,表明该工艺可行。Abstract: The sequential treatment with alkaline followed by acid was applied to extract insoluble dietary fiber( IDF)from the peel of pitaya and main process conditions were optimized by single- factor experiments combined with response surface methodology. The extraction rate and purity of IDF were investigated with respect to Na OH concentration,alkaline extraction time,alkaline extraction temperature,alkaline extraction liquid- to- material ratio,acid extraction temperature,acid extraction time and acid extraction liquid- to- material ratio. The results showed that the optimal extraction conditions were Na OH concentration of 4.3%( g / g),alkaline extraction temperature46.5 ℃,alkaline extraction time 60 min,alkaline extraction material- to- liquid ratio 15 ∶ 1( m L / g),acid extraction temperature 77.4 ℃,acid extraction time 1.5 h and acid extraction material- to- liquid ratio 15∶1( m L / g).Under the optimal extraction conditions,the yield and purity of IDF were 30.29% and 94.78%,respectively.
-
Keywords:
- peel of pitaya /
- insoluble dietary fiber /
- response surface analysis
-
[1] 郑建仙.功能性食品学[M].北京:中国轻工业出版社,2003:24-28. [2] 吴谋成.功能食品研究与应用[M].北京:化学工业出版社,2004:17-18. [3] 王彦玲,刘冬,付全意,等.膳食纤维的国内外研究进展[J].中国酿造,2008,27(5):1-4. [4] Sanaka M,Yamamoto T,Anjiki H,et al.Effects of agar and pectin on gastric emptying and post-prandial glycaemic profiles in healthy human volunteers[J].Clinical and Experimental Pharmacology and Physiology,2007,34(11):1151-1155.
[5] Iain A,Brownlee.The physiological roles of dietary fibre[J].Food Hydrocolloids,2011(25):238-250.
[6] 韩俊娟,木泰华,张柏林.膳食纤维生理功能的研究现状[J].食品科技,2008(6):243-245. [7] 魏丹,王泽南,杨慧.荸荠果皮不溶性膳食纤维提取工艺的研究[J].食品科技,2007,32(8):258-260. [8] 于丽娜,杨庆林,禹山林,等.花生壳水不溶性膳食纤维提取工艺的研究[J].食品科学,2010,31(2):74-78. [9] 杜彬,李凤英,范长军,等.响应面法优化葡萄皮渣中可溶性膳食纤维的酸法提取工艺[J].食品科学,2011,32(22):128-134. [10] 李可,侯伟伟,秦娜娜,等.响应面法优化亚麻籽粕不溶性膳食纤维提取工艺[J].新疆农业科学,2013,50(3):490-498. [11] 丁晨阳,韩舜愈,盛文军,等.响应曲面法优化苹果渣可溶性膳食纤维提取工艺[J].食品工业科技,2012,33(7):266-270. [12] 李加兴,梁先长,黄诚,等.响应面法优化火棘水不溶性膳食纤维提取工艺[J].食品科学,2011,32(14):118-123. [13] 宋燕.火龙果果皮中可溶性膳食纤维的提取[J].食品与发酵工业,2013,39(12):209-212. -
期刊类型引用(5)
1. 张练，王茂娟，谢红，周荣，江帆，雷贤英. 迷迭香酸对脓毒症急性肾损伤大鼠NF-κB和p38 MAPK信号通路的影响. 现代免疫学. 2024(03): 221-226+233 . 
百度学术
2. 郭誉嵘，王丹，李河，武瑞杰，崔小芳，许瑞清，李会珍，张志军. 紫苏叶提取物对美拉德体系晚期糖基化终末产物生成的抑制作用研究. 食品安全质量检测学报. 2023(16): 143-151 . 百度学术
3. 郭笑，林睿，叶思萍，杨莹莹，侯志东，盛瑜，安丽萍. 蛹虫草活性成分的提取分离及体外抗氧化作用研究. 中国药学杂志. 2022(05): 357-362 . 百度学术
4. 任志清，李会珍，张志军，N.Vasudeva Reddy，赵亚娜，李河. 不同品种紫苏叶迷迭香酸的提取及其生物活性. 现代食品科技. 2021(01): 92-100 . 百度学术
5. 蹇黎，杨婧，余丹凤，秦小军. V_C对盐胁迫下紫苏种子萌发的影响. 安徽农业科学. 2021(18): 52-54 . 百度学术
其他类型引用(3)
计量
- 文章访问数: 159
- HTML全文浏览量: 22
- PDF下载量: 307
- 被引次数: 8
下载:
