食品科学 ›› 2009, Vol. 30 ›› Issue (6): 113-116.doi: 10.7506/spkx1002-6630-200906022

• 工艺技术 • 上一篇    下一篇

柑桔皮中非水溶性膳食纤维的提取及特性研究

郝瑞娟1,王周锋2,罗海舟1   

  1. 1.延安大学生命科学学院 2.长安大学环境科学与工程学院
  • 收稿日期:2008-05-31 修回日期:2008-09-12 出版日期:2009-03-15 发布日期:2010-12-29
  • 通讯作者: 郝瑞娟 E-mail:haorjs322@163.com

Study on Separation Process and Physicochemical Characteristics of Water Insoluble Dietary Fiber from Citrus Peel

HAO Rui-juan1,WANG Zhou-feng2,LUO Hai-zhou1   

  1. (1. College of Life Science, Yanan University, Yan an 716000, China;
    2. College of Environmental Science and Engineering, Chang an University, Xi an 710054, China)
  • Received:2008-05-31 Revised:2008-09-12 Online:2009-03-15 Published:2010-12-29
  • Contact: HAO Rui-juan1 E-mail:haorjs322@163.com

摘要:

本研究将乙醇脱色法和中性洗涤法结合提取柑橘皮中的非水溶性膳食纤维,其最佳提取工艺为:料水比1:30,提取温度70℃,提取时间90min。结果表明:持水性、膨胀性随温度增加而增加,随着氯化钠溶液、葡萄糖溶液浓度的增加而降低。在中性条件下有一定的持水力和膨胀性;偏酸或偏碱条件能促进其持水性和膨胀性的增加,但在过酸或过碱条件下,其持水性和膨胀性均呈现下降趋势。

关键词: 柑桔皮, 非水溶性膳食纤维, 持水性, 膨胀性

Abstract:

In this study, alcohol was used to decolorize citrus peel powder, and then neutral water was used to separate water insoluble dietary fiber from the decolorized citrus peel powder. The separation process was optimized through orthogonal test design and the physical and chemical characteristics of obtained water insoluble dietary fiber (IDF) were investigated. The results showed that optimal separation conditions of IDF are as follows: material to water ratio (g/ml) 1:30, extraction temperature 70 ℃ and extraction time 90 min. The water holding capacity and expansion capability of IDF increase with temperature rising, but decrease with concentrations of sodium chloride solution and glucose solution declining. In neutral medium, water holding capacity and expansion capability of IDF exist, weak acidic or alkaline condition results in their increase, whereas they decrease with acidity or alkalinity increasing.

Key words: citrus peel, insoluble dietary fiber, water holding capacity, expansion capability

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