摘要
以西兰花作为材料,采用碱提法对水不溶膳食纤维进行提取。在单因素试验基础上,选取液料比、碱浓度、浸提时间和浸提温度为自变量,IDF提取率为响应值,采用Box-Behnken试验设计方法研究各自变量及其交互作用对IDF提取率的影响;结果表明:西兰花IDF提取率的最佳提取工艺条件为液料比18∶1(m L/g),碱浓度0.15 mol/L,提取温度35℃,提取时间74 min。西兰花IDF提取率可达55.31%,与IDF的提取理论值比较,其相对误差约为0.54%,且重复性也很好,说明响应面法建立的西兰花IDF提取模型对西兰花IDF提取具有稳定可靠性,且提取的IDF持水力为2.853 g/g,溶胀度8.6 m L/g。
Use alkali exlraction to extract IDF from the material of broccoli. Based on the single factor experiment, chose liquid- to-solid, alkali concentration, extraction time and extraction temperature as independent variable, and IDF extraction rate was the response value. And variables and their interactions on the influence of the IDF extraction yield was studied by using the method of Box-Behnken test. The results showed that the optimum extraction conditions of the extraction rate of broccoli IDF liquid-to-solid ratio was 18 ： 1 （mL/g）, alkali concentration was 0.15 mol/L, extraction temperature was 35℃, extraction time was 74 min. Broccoli IDF extraction rate was 55.31%, compared with the theoretical value, the relative error was about 0.54%, and the repeatability was also very good, that was to say using the model of response surface extracting the broccoli IDF was stability and reliability, and the ydranlic of the IDF which extracted was 2.853 g/g, the swelling degree of 8.6 mL/g.
出处
《食品工业》
CAS
北大核心
2016年第6期23-27,共5页
The Food Industry
基金
梵净山特色苗药资源保护与开发产学研基地(黔教合KY字[2014]233)
关键词
西兰花
水不溶膳食纤维
持水力
溶胀肚
响应面
broccoli
water insoluble dietary fiber
water holding capacity
swelling degree
response surface
