苜蓿水溶性膳食纤维提取工艺的研究

A Study on the Extraction Technique for Water-soluble Dietary Fibre form Alfalfa

苜蓿具有丰富的营养价值,富含多种营养素。本试验以苜蓿为材料,采用单因素(pH值、水浴温度、时间、提取液用量)和正交试验探讨了不同提取工艺对水溶性膳食纤维得率的影响。结果表明:影响苜蓿水溶性膳食纤维得率的各因素主次关系依次为:pH值(A)、水浴温度(B)、提取液用量(C)、提取时间(D),最优得率的工艺参数为:A1B2C3D2即pH值为6.5、水浴温度为40℃、料液比1∶25、提取时间为90 min。

Alfalfa has high nutrition value and is riehed in many nutrients. In order to investigate different extraction techniques for the recovery rate of the water - soluble dietary fiber from alfalfa, value, extraction temperature, extraction time and material to water ratio） and orthogonal single - factor （ pH experiment were designed. The results showed that the order of the four factors affecting the recovery rate was： pH value （A） bathing temperatuer（ B ）, water to material ratio （ C ）, extraction time （ D ） ; and the optimium condition was A1B2C3D2 ：pH value was 5.5 ,bathing temperature was 40 ℃, extraction time was 90 min,and material to water ratio was 1： 25.