超声波辅助酶碱法提取西番莲果皮水不溶性膳食纤维的工艺研究

Extraction of insoluble dietary fiber from Passiflora edulis peel bu ultrasonic auxiliary enzymatic and alkali method

以西番莲干果皮为原料,利用响应面法优化超声波辅助酶碱法提取西番莲果皮水不溶性膳食纤维的工艺条件。在单因素基础上,选取超声功率、超声时间、超声温度为影响因素,以膳食纤维得率为响应值,应用Box-Behnken试验设计建立数学模型,进行响应面分析。结果表明:超声波辅助酶碱法提取西番莲果皮膳食纤维的优化工艺条件为超声功率355.5W,超声时间32.8min,超声温度为37.3℃,膳食纤维的得率为53.07%,产品为淡黄色,其持水力和膨胀力分别为8.97g/g、2.1m L/g。

The optimization of process parameters for uhrasonic combined with enzymatic and alkali extraction of IDF （ insoluble dietary fiber ） from Passiflora edulis peel was developed using response surface method. On the base of single factor experiments, response variables including ultrasonic power, ultrasonic time, ultrasonic temperature, the total IDF yield were selected to carry out response surface optimal experiment, and the best condition of IDF extraction was optimized by Box-Behnken experiment design. The results showed that the optimum extraction was as follows ： ultrasonic power of 355.5 W, ultrasonic time of 32.8 min, ultrasonic temperature of 37.3 ℃. Under these conditions, the extraction rate of IDF was 53.07%, and the product had canary yellow colors, its water holding capacity and expansibility were 8.97 g/g and 2.1 mL/g.