芹菜中膳食纤维提取工艺研究

Study on the Process for Extraction of Dietary Fiber in Celery

研究了酶解芹菜干粉末制备膳食纤维的生产工艺,对影响酶解的因素进行单因素实验,进而响应面实验。最终得出适宜的酶解条件为:加酶量10%(1×104U/g)、温度50℃、pH4.5～5.5,在此条件下获得的膳食纤维量较高。纯度分析表明,2种膳食纤维的纯度均较高,且含较多天然叶绿素,故不溶性膳食纤维(IDF)呈淡绿色,可溶性膳食纤维(SDF)呈乳白色。

Preparation of dietary fiber （DF） from dried celery powder by enzymolysis was studied. Optimum conditions were achieved as follows： enzyme dosage 10%, temperature 50℃ and pH 4.5-5.5. The product contained high purity of both insoluble DF and soluble DF.