橄榄渣总膳食纤维提取工艺优化及其理化性质

Optimization of Extraction Technology for Total Dietary Fiber from Chinese White Olive Pomace and Its Physicochemical Properties

[目的]优化橄榄渣膳食纤维的提取工艺并测定其理化性质。[方法]考察了颗粒大小、乙醇浓度、料液比、提取时间、提取温度对橄榄渣总膳食纤维提取率的影响,通过正交试验优化其提取工艺条件,并分析橄榄渣总膳食纤维的理化性质。[结果]橄榄渣总膳食纤维的最佳提取工艺条件是橄榄渣160目、乙醇浓度60%、料液比1∶7 g/ml、提取时间30 min、提取温度50℃,在此条件下橄榄渣总膳食纤维的提取率达86.81%,其持水力、持油力、膨胀力和葡萄糖吸附值分别为4.96 g/g、2.45 g/g、6.00 ml/g、18.11 mmol/g。[结论]该研究可为橄榄渣膳食纤维的工业化生产与应用提供理论指导。

[Objective]The paper aims to set up an optimal method to extract total dietary fiber from Chinese white olive pomace and test its physicochemical properties. [Method]The effects of particle size,ethanol concentration,ratio of material to liquid,extraction time and extraction temperature on the extraction rate of total dietary fiber were investigated. The extraction conditions were optimized by orthogonal test. The physicochemical properties of the total dietary fiber were studied. [Result]The optimum extraction condition was that olive residue 160 meshes,ethanol concentration 60%,ratio of material to liquid 1∶ 7 g / ml,time 30 minutes and temperature 50 ℃. Under these conditions,olive pomace total dietary fiber extraction rate was 86. 81%. Total Dietary Fiber from Chinese White Olive pomace to water holding capacity,oil holding capacity,swelling capacity and glucose absorption values were 4. 96 g / g,2. 45 g / g,6. 00 ml / g,and 18. 11 mmol / g. [Conclusion]The research can provide theoretical guidance for the industrial production and application of dietary fiber from the olive oil.