食品科学 ›› 2011, Vol. 32 ›› Issue (24): 120-125.doi: 10.7506/spkx1002-6630-201124026

• 工艺技术 • 上一篇    下一篇

超声结合酶法提取生姜中水溶性膳食纤维及其功能性研究

苗敬芝,冯金和,董玉玮   

  1. 徐州工程学院食品(生物)工程学院
  • 出版日期:2011-12-25 发布日期:2011-12-29

Ultrasonic-aided Extraction and Functional Properties of Water-soluble Dietary Fiber from Ginger

MIAO Jing-zhi,FENG Jin-he,DONG Yu-wei   

  1. (College of Food (Biological) Engineering, Xuzhou Institute of Technology, Xuzhou 221111, China)
  • Online:2011-12-25 Published:2011-12-29

摘要: 以生姜为原料,采用超声水提法和超声结合酶法提取生姜中水溶性膳食纤维,探讨料液比、超声时间、超声功率、加酶量等对提取率的影响,通过正交试验优化工艺条件,并对其功能性进行研究。结果表明,超声水提取最佳工艺条件为料液比1:30、超声时间25min、超声功率100W,生姜中水溶性膳食纤维提取率最高为10.02%;超声结合酶法提取最佳工艺条件为加酶量3%、料液比1:25、超声时间25min、超声功率100W,生姜中水溶性膳食纤维提取率为13.86%,比超声水提法提取率提高了38.2%。生姜中水溶性膳食纤维对 ·OH和O2- ·均表现出较强的清除能力,其IC50分别为2.58mg/mL和0.42mg/mL,对DPPH自由基具有一定的清除作用,清除率可达40%以上;生姜中水溶性膳食纤维的持水力为359%,膨胀力为2.86mL/g。

关键词: 生姜, 水溶性膳食纤维, 超声, 酸性纤维素酶, 功能性

Abstract: The optimization of process parameters for ultrasonic-aided aqueous extraction and ultrasonic-aided enzymatic extraction of water-soluble dietary fiber (SDF) from ginger was developed using one-factor-at-a-time followed by orthogonal array designs. The extraction yield of SDF was investigated with respect to material-to-liquid ratio, ultrasonic treatment time, ultrasonic power and acid cellulase dosage. The optimal ultrasonic-aided aqueous extraction conditions were 25 min ultrasonic treatment at 100 W power and 1:30 material-to-liquid ratio, resulting in an SDF yield of 10.02%. The optimal ultrasonic-aided enzymatic extraction conditions were 3% acid cellulase dosage, 1:25 material-to-liquid ratio and 25 min ultrasonic treatment at 100 W power, and the resulting SDF yield was 13.86%, which was 38.2% higher than that obtained by the former method. SDF from ginger revealed strong scavenging activity against hydroxyl and superoxide anion radicals with an IC50 of 2.58 mg/mL and 0.42 mg/mL, respectively. Moreover, DPPH radicals also could be scavenged by the SDF with a scavenging rate exceeding 40%. Its water-holding capacity and swelling power were 359% and 2.86 mL/g, respectively.

Key words: ginger, water-soluble dietary fiber, ultrasonic treatment, acidic cellulase, functional properties

中图分类号: