响应面法优化猕猴桃皮渣可溶性膳食纤维提取工艺

doi:10.7506/spkx1002-6630-200914025

食品科学 ›› 2009, Vol. 30 ›› Issue (14 ): 143-148.doi: 10.7506/spkx1002-6630-200914025

响应面法优化猕猴桃皮渣可溶性膳食纤维提取工艺

李加兴¹，刘飞²，范芳利³，陈双平²，秦轶²，李伟²

1.吉首大学食品科学研究所 2.湖南省猕猴桃产业化工程技术研究中心 3.吉首大学化学化工学院

收稿日期:2009-03-30 出版日期:2009-07-15 发布日期:2010-12-29
通讯作者: 李加兴1 E-mail:jslijiaxing@sohu.com

Response Surface Methodology as An Approach to Optimize the Extraction of Soluble Dietary Fiber from Chinese Gooseberry Skin

LI Jia-xing1，LIU Fei2，FAN Fang-li3，CHEN Shuang-ping2，QIN Yi2，LI Wei2

1. Food Science Research Institute of Jishou University, Jishou 416000, China；
2. Hunan Provincial Chinese Gooseberry Industrialization Engineering Technology Research Center, Jishou 416000, China；
3. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China

Received:2009-03-30 Online:2009-07-15 Published:2010-12-29
Contact: LI Jia-xing1， E-mail:jslijiaxing@sohu.com

摘要/Abstract

摘要：

以猕猴桃皮渣为原料，采用酸水解法从猕猴桃皮渣中提取可溶性膳食纤维。通过单因素试验和响应面分析法，考察料液比、浸提液pH 值、提取温度、提取时间对可溶性膳食纤维提取率的影响，优化提取工艺参数。结果表明，酸水解法提取猕猴桃皮渣可溶性膳食纤维的最佳提取工艺条件为料液比1:37(g/ml)、浸提液pH2.5、提取温度80℃、提取时间100min，在该条件下可溶性膳食纤维的得率为47.74%。

关键词: 猕猴桃, 皮渣, 膳食纤维, 响应面分析

Abstract:

The acid-catalyzed hydrolysis method was adopted to extract soluble dietary fiber from Chinese gooseberry skin residue, a by-product from juice or pulp processing. Effects of four crucial parameters (i.e., material/liquid ratio, pH adjustment of water as extraction solvent, temperature and extraction duration) on extraction yield of soluble dietary fiber were investigated by one-factor-at-a-time method. Subsequently, a central composition experimental design leading to a set of 30 experiments with different combinations of the four variables was performed to attain the maximum extraction yield of soluble dietary fiber. Under the optimized conditions as follows: material/liquid ratio (g/ml) 1:37, pH 2.5, and 80 ℃ for an extraction duration of 100 min, the yield of soluble dietary fiber was found to be 47.74%.

Key words: Chinese gooseberry, skin, soluble dietary fiber (SDF), response surface analysis

中图分类号:

TS201.2

李加兴1，刘飞2，范芳利3，陈双平2，秦轶2，李伟2. 响应面法优化猕猴桃皮渣可溶性膳食纤维提取工艺[J]. 食品科学, 2009, 30(14 ): 143-148.

LI Jia-xing1，LIU Fei2，FAN Fang-li3，CHEN Shuang-ping2，QIN Yi2，LI Wei2. Response Surface Methodology as An Approach to Optimize the Extraction of Soluble Dietary Fiber from Chinese Gooseberry Skin[J]. FOOD SCIENCE, 2009, 30(14 ): 143-148.

[1]	黄天姿，梁锦，王丹，张璐，李瑞娟，杨淑霞，罗安伟. 电子束辐照对猕猴桃品质及抗性系统的影响[J]. 食品科学, 2021, 42(9): 70-76.
[2]	何晓琴，刘昕，李苇舟，赵吉春，李富华，明建. 蒸汽爆破处理苦荞麸皮膳食纤维改性分析[J]. 食品科学, 2021, 42(9): 46-54.
[3]	张启月，张士凯，郗良卿，杜海云，吴澎. 不同提取方法对樱桃酒渣水溶性膳食纤维结构、理化与功能性质的影响[J]. 食品科学, 2021, 42(7): 98-105.
[4]	种俸亭，黄子珍，滕建文，韦保耀，黄丽，夏宁. 百香果皮体外抑制葡萄糖吸收、抗氧化及调节高血糖大鼠肠道菌群结构的作用[J]. 食品科学, 2021, 42(5): 193-200.
[5]	李明奇，贺稚非，李少博，李冉冉，瞿丞，李洪军. 氯化钙-无花果蛋白酶-猕猴桃蛋白酶体系对兔肉肌原纤维蛋白结构的协同作用[J]. 食品科学, 2021, 42(4): 8-14.
[6]	熊金梁，陈爱强，刘婧，张蕊，关文强. 典型电商运输包装对猕猴桃运输微环境及贮藏品质的影响[J]. 食品科学, 2021, 42(17): 218-224.
[7]	赵玉，詹萍，王鹏，田洪磊. 猕猴桃中关键香气组分分析[J]. 食品科学, 2021, 42(16): 118-124.
[8]	刘倩，范誉川，刘素诗，赵洁羽，魏涛. 米糠粕不溶性膳食纤维理化性质及对高脂大鼠肠道菌群的影响[J]. 食品科学, 2021, 42(15): 174-179.
[9]	仇菊，朱宏，吴伟菁. 苦荞中可溶性及不可溶性膳食纤维调控糖尿病小鼠糖脂代谢的功效[J]. 食品科学, 2021, 42(15): 129-135.
[10]	华梅，樊美玲，李志满，董丽娜，李珊珊，孙印石. 人参水溶性膳食纤维对大鼠糖脂代谢、氧化应激和肠道健康的影响[J]. 食品科学, 2021, 42(13): 127-135.
[11]	王娟，曹龙奎，魏春红，王维浩，赵姝婷，刘德志，全志刚，王一飞，武云娇，苏有韬，张东杰. 小米硒化水溶性膳食纤维的抗氧化活性及对小鼠肠道菌群产色氨酸能力的影响[J]. 食品科学, 2021, 42(11): 144-153.
[12]	沈蒙，王维浩，康丽君，葛云飞，康子悦，肖金玲，全志刚，王娟，刘德志，赵姝婷，王金满，曹龙奎. 黑豆皮可溶性膳食纤维对糖尿病小鼠抗炎因子的调节作用[J]. 食品科学, 2020, 41(9): 81-85.
[13]	刘连红，陈飞，管永祥，仇美华，张丽，戴传超. 枫香拟茎点霉B3生物转化花生废弃物合成白藜芦醇[J]. 食品科学, 2020, 41(6): 170-178.
[14]	宋一凡，陈海峰，袁越锦. 猕猴桃CO2-低温高压渗透膨化干燥工艺优化[J]. 食品科学, 2020, 41(4): 229-234.
[15]	蔡松铃，刘琳，战倩，张宇，温雅迪，刘逸，许泽坤，隋中泉. 膳食纤维的黏度特性及其生理功能研究进展[J]. 食品科学, 2020, 41(3): 224-231.

响应面法优化猕猴桃皮渣可溶性膳食纤维提取工艺

Response Surface Methodology as An Approach to Optimize the Extraction of Soluble Dietary Fiber from Chinese Gooseberry Skin

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价