ZHANG Yanlei,FENG Liang,LIU Yanru,et al.Extraction of Soluble Dietary Fiber From Zizyphus jujube by Methods of Alkali Solution and Alcohol Precipitation[J].Northern Horticulture,2015,39(22):134-136.[doi:10.11937/bfyy.201522035]
碱解醇沉法从酸枣果肉中提取水溶性膳食纤维的工艺研究
- Title:
- Extraction of Soluble Dietary Fiber From Zizyphus jujube by Methods of Alkali Solution and Alcohol Precipitation
- 文献标志码:
- A
- 摘要:
- 以酸枣果肉为原料，采用碱解醇沉法从中提取水溶性膳食纤维（SDF）；在单因素试验基础上，采用正交实验研究A(NaOH浓度)、B(料液比)、C(碱解温度)、D(碱解时间)对酸枣果肉水溶性膳食纤维得率的影响。结果表明：4个因素对酸枣果肉水溶性膳食纤维得率的影响大小为A>C>B>D；优化选择出酸枣果肉水溶性膳食纤维最佳提取工艺为碱解温度90℃，料液比1∶8 g/mL，NaOH浓度8%，碱解时间60 min，在此条件下水溶性膳食纤维的得率可达40.42%。
- Abstract:
- Water-Soluble Dietary Fiber（SDF）extraction process was studied combining methods of alkali solution and alcohol precipitation by using wild Zizyphus jujube as raw material.Based on the single factor experiment，orthogonal experiment on influence of A (NaOH concentration)，B (the ratio of material to liquid)，C (extraction temperature)，D (extraction time) on the yield of soluble dietary fiber from the Zizyphus jujube was processed.The results showed that the impact of these factors on the yield of dietary fiber extracted from Zizyphus jujube slag was A>C>B>D；the optimum extraction process of soluble dietary fiber was temperature of 90℃，ratio of material to liquid of 1∶8 g/mL，NaOH concentration of 8%，water bath time of 60 min.Under this optimized condition，yield of the soluble dietary fiber could be up to 40.42%.
参考文献/References:
[1]吴晖,候萍,李晓凤,等.不同原料中膳食纤维的提取及其特征研究进展[J].现代食品科学,2008,24(1):91-95. [2]权美云,候云云.膳食纤维的生理保健功能及其提取工艺研究进展[J].保鲜与加工,2013,33(6):134-138. [3]杨远通,钟海雁,潘曼,等.超微粉碎对猕猴桃果肉膳食纤维功能性质的影响[J].食品与机械,2011,27(1):11-14. [4]许晖.用挤压法提高米糠中可溶性膳食纤维含量的研究[J].食品与机械,1999(6):19-20. [5]郑应华,宁正祥,许克勇.豆果肉碱溶特性的研究[J].食品工业科技,2008,29(3):117-119. [6]余有贵,李忠海,张亚.酶法提取蕨根膳食纤维的工艺优化[J].食品与机械,2010,26(1):129-132. [7]王文侠,张慧君,宋春丽,等.纤维素酶法制备高活性大豆膳食纤维工艺的研究[J].食品与机械,2010,26(2):118-122. [8]陈雯,黄世敬.酸枣仁化学成分及药理作用研究进展[J].时珍国医国药,2011,22(7):1726-1728. [9]郭盛,段金廒,赵金龙,等.酸枣果肉资源化学成分研究[J].中草药,2012,43(10):1905-1909. [10]郎杰.酸枣多糖的提取及对免疫功能影响的初探[J].食品研究与开发,2013,34(4):35-36. [11]张惠芳,周瑜珍,陈嘉璐,等.酸枣多糖对小鼠CCl4急性肝损伤的作用[J].现代食品科技,2014,30(9):33-37.
备注/Memo
第一作者简介：张严磊（1984-），男，博士，讲师，现主要从事中药资源产业化开发与利用等研究工作。E-mail:nwuzyl@163.com.责任作者：王梅（1971-），女，硕士，主任药师，现主要从事中药加工与利用等研究工作。基金项目：陕西省科技统筹创新工程计划资助项目（2011KTCL03-05）；陕西省教育厅产业化中试资助项目（2010JC05）。