摘要
采用酸水解法从牛蒡根中提取水溶性膳食纤维。在相同条件下,柠檬酸作为酸化剂提取率可达到1.19%,且产品的品质优于盐酸和乙酸。提取工艺的单因素和正交试验结果表明,pH值及提取温度对提取率的影响较大,为主要影响因素。优化后提取工艺条件为:提取温度90℃,pH1.0,提取时间90min,料液比为1:10,在此条件下水溶性膳食纤维的提取率为1.34%。成品色泽呈微黄色,气味较好。
The water-soluble dietary fiber was extracted from the burdock radices by acid hydrolysis in this paper. Under the same conditions, the extraction rate of water-soluble dietary fiber was 1.19 % when the acidifiers was citric acid. The products by citric acid were better than those by hydrochloric acid and acetate. The results of monofactorial experiments and orthogonal experiments indicated that the optimal conditions for extraction of water-soluble dietary fiber were temperature 90 ℃, pH 1.0, time 90 min, V（material）：V（water）= 1：10. The production rate of water-soluble dietary fiber was 1.34 %. The color of the products was slightly yellow, which smelled well.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期56-59,共4页
Food Research and Development
关键词
牛蒡根
水溶性膳食纤维
提取
burdock radices
water-soluble dietary fiber
extraction
