摘要
采用超声波辅助氨基磺酸-N,N-二甲基甲酰胺(DMF)法制备硫酸酯化苹果水溶性膳食纤维(SSDF),以取代度为指标,通过单因素试验和正交试验设计研究硫酸酯化的最佳工艺条件。结果表明:最佳酯化工艺为,苹果水溶性膳食纤维(SDF)与氨基磺酸比例为1∶3(g∶g),SDF与DMF比例为1∶70(g∶m L),酯化反应起始温度60℃,超声波频率35 k Hz,酯化时间为1.5 h。在此条件下,SSDF取代度为0.97,红外光谱分析表明,硫酸酯化苹果SDF具有硫酸酯键的特征吸收峰。
The apple soluble dietary fiber was sulfated by using ultrasound-assisted amino acid-N,N-dimethylformamide. The degree of substitution was chosen as the indicator for the single-factor experiment and the orthogonal experiment to optimize sulfation conditions. The results showed that the optimal technology parameters were as follows： the mass ratio of soluble dietary fiber and amino acid（ g∶ g） 1∶ 3,reaction temperature of 60 ℃,ultrasonic frequency 35 k Hz,and the volume ratio of soluble dietary fiber and DMF（ g∶ m L） 1∶ 70,reaction time 1. 5h. Under the optimal conditions,the degree of SSDF reached to 0. 97. From FTIR,the apple soluble dietary fiber after sulfated had the typical sulfated functional groups.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第8期93-96,共4页
Food and Fermentation Industries
基金
陕西省"13115"科技创新工程重大科技专项项目(2010ZDKG-04)
关键词
超声波
水溶性膳食纤维
硫酸酯化
取代度
ultrasonic
soluble dietary fiber
sulfation
degree of substitution
