绿豆皮膳食纤维提取的研究

Study on Extracting Dietary Fiber from Peel of Mung Bean

以绿豆皮为原料,采用加碱蒸煮法提取膳食纤维。通过单因素实验、正交实验和验证试验等,对绿豆皮膳食纤维提取率影响较大的浸泡温度、加水量、浸泡时间和碱浓度等因素进行了研究,并确定了最佳条件。实验结果表明,在浸泡温度50℃,液固比为5,浸泡时间9h,NaOH溶液质量分数为1.0%的条件下,绿豆皮膳食纤维的最佳提取率为64.2%。

As we know that peel of mung bean is raw material to extract dietary fiber （DF） . In this study, the chemical method was used to extract dietary fiber （DF） from peel of mung bean. We studied single factor experiments and orthogonal tests experiments of extracting dietary fiber （DF） . Results were showed that the optimum conditions of DF were： saturating temperature was 50℃, ratio of solid-to-liquid was 1 ： 5, time of saturating was 9 h, concentration of NaOH was 1.0%. In this optimum conditions, the ratio of dietary fiber （DF） from mung bean was 64.2%.