响应曲面法优化绿豆皮中膳食纤维的提取工艺

Optimizing Extraction Technology of Dietary Fiber from Mungbean Skin with Response Surface Method

[目的]为绿豆的综合开发利用提供有效途径。[方法]采用酶碱共处理法提取绿豆皮中的膳食纤维,以碱液浓度(NaOH)、提取时间、提取温度为考察因素进行单因素试验,再利用正交试验和响应曲面法优化提取工艺。[结果]膳食纤维提取率随碱液浓度、提取温度的增加而增加,随提取时间的延长而降低。各因素对绿豆皮膳食纤维提取率的影响由大到小依次为:提取温度>提取时间>碱液浓度。提取温度越高,提取时间越短,获得的膳食纤维量越多。[结论]绿豆皮中膳食纤维的最适提取工艺为:3 mol/L氢氧化钠,提取温度70℃,提取时间0.5 h,该条件下膳食纤维提取率达62.93%,所得膳食纤维的持水率为344%,溶胀性为3.2 ml/g。

[ Objective ] The purpose was to provide effective approach for comprehensive development and utilization of mungbean. [ Method ] The enzyme-alkali treatment method was used to extract dietary fiber from mungbean skin, the single factor experiment was conducted with eoncn, of lye（ NaOH）, extracting time and extracting temperature as the investigation factors and then the orthogonal test and response surface method were adopted to optimize extraction technology. [ Result] The extraction rate of dietary fiber was increased with the rising of NaOH concn, and extracting temperature, and decreased with the prolonging of extracting time. The impact of each factor on extraction rate of dietary fiber in mungbean skin from big to small was ： extracting temperature 〉 extracting time 〉concn. of NaOH. The higher the extracting temperature was, the shorter the extracting time was and the more dietary fiber amount was gained. [ Conclusion] The optimal extraction technology for dietary fiber from mungbean skin was： 3 moL/L sodium hydroxide, extracting temperature of 70 ℃ , extracting time of 0.5 h. Under these conditions, the extraction rate of dietary fiber reached 62.93% , the water holdup for obtained dietary fiber was 344% , and the swelling property was 3.2 ml/g