微波法提取雪莲果中SDF和IDF的工艺和特性研究

Studies on the Extraction and Characteristics of SDF and IDF from Yacon with Microwave Method

试验主要以雪莲果为原料,通过单因素和正交试验对微波法提取雪莲果中SDF和IDF的工艺进行了优化,得出了最佳的提取工艺,并对得到的膳食纤维进行特性研究。试验结果表明,微波法提取雪莲果的SDF的最优条件为:料液比1︰8 g/mL,pH 6.0,微波功率360 W,微波时间20 min,得到SDF的提取率为2.693%。提取IDF的最佳条件为:料液比1︰12 g/mL,碱浓度0.4 mol/L,微波功率460 W,微波时间15 min,得到IDF的提取率为7.788 8%。雪莲果中SDF和IDF具有一定的持水能力,较好地吸附油脂、胆固醇和NO_2^-的能力。研究成果为雪莲果膳食纤维的进一步开发与利用提供新的理论依据。

Used yacon as the experimental raw material, the extract technology of SDF and IDF from yacon with microwave method was optimized by single factor and orthogonal experiments. Characteristics of dietary fiber from yacon were studied. The results showed that the optimal conditions of extracting SDF were the ration of raw material 1︰8 g/mL, pH 6.0, microwave power 360 W, microwave time 20 min, under these conditions, the SDF extraction rate from yacon was 2.693%; And the optimal conditions of extracting IDF were the ration of raw material 1︰12 g/mL, concentration of lye 0.4 mol/L, microwave power 460 W, microwave time 15 min, under these conditions, the IDF extraction rate from yacon was 7.788 8%. SDF and IDF from yacon had certain ability of water holding power, good adsorption to fat and oil, cholesterol and NO_2^-. The research results provided a new theoretical basis for further development and utilization of dietary fiber from yacon.