雪莲果中SDF的提取工艺及特性研究
首发时间:2012-11-12
摘要:本文以雪莲果为实验材料,采用单因素试验和正交试验对热水浴法制备水溶性膳食纤维的工艺进行优化设计。影响雪莲果中水溶性膳食纤维提取的得率主要因素有:酸的种类、料液比、反应液的pH、提取时间、提取温度。实验表明,雪莲果水溶性膳食纤维的最佳提取工艺条件:盐酸浸提、料液比1:5(g/ml)、pH值为6、提取时间120min、温度80℃,此条件下雪莲果水溶性膳食纤维的提取率可达到5.43%。各因素的影响次序为: 料液比>提取温度>反应时间>pH值。雪莲果水溶性膳食纤维的持水力、膨胀力、结合水力分别为 2.676 g/g、1.904ml/g、1.545g/g,对不饱和脂肪酸的吸附力为 1.370g/g。
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Studies on the extraction and characteristics of water-soluble dietary fiber from yacon
Abstract:Yacon as the experimental raw material in the paper, the hot water extraction technologies of water-soluble dietary fiber from yacon were optimized by single factor and orthogonal experiments. The main factors affecting on the extraction rate of water-soluble dietary fiber in the yacon, acid types, solid-liquid ratio, time, temperature. Experiments showed that the optimal condition were using hydrochloric acid extraction, the ration of raw material 1:5, pH6, extraction time 120min, extraction temperature 80℃, under these conditions the yacon water-soluble dietary fiber extraction rate of 5.43%.The order of factors solid to liquid ratio> extraction temperature> reaction time> pH value. Yacon water-soluble dietary fiber of water holding capacity, swelling power, combined with hydraulic were 2.676g/g、1.904ml/g、1.545g/g, and unsaturated fatty acid absorption edge is 1.370g/g.
Keywords: Yacon water-soluble dietary fiber extraction process characteristics
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