橘皮中水不溶性膳食纤维提取工艺研究

Extraction Process of Insoluble Dietary Fiber from Citrus Peel

研究了橘皮中水不溶性膳食纤维提取的工艺条件,并探讨了酶解温度、加酶量、料液比、碱液浓度、酶解时间对提取效果的影响。通过L16(45)正交试验确定了影响膳食纤维提取效果的最主要因素是料液比,并得出橘皮膳食纤维提取的最佳工艺条件:酶解温度60℃、加酶量0.4 g、料液比1∶10(g/mL)、碱液浓度0.25%、酶解时间120 min。

Extraction of insoluble dietary fiber from citrus peel was studied,and the effection of extraction temperature,amylase concentration,ratio of solid and liquid the solvent concentration,and extraction time were discussed.The results of L16（45）orthogonal test showed that the most important factor was the ratio of solid and liquid,the optimum conditions were determined as：extraction temperature 60 ℃,amylase concentration 0.4 g,the ratio of solid and liquid 1∶10（g/mL）,the solvent concentration 0.25%,extraction time 120 min.