响应面优化绿豆皮不溶性膳食纤维超声辅助提取工艺

Optimization of Ultrasonic-assisted Extraction Technology for Insoluble Dietary Fiber from Mung Bean Skin by Response Surface Methodology

以绿豆皮为原料,采用超声波辅助碱法提取绿豆皮不溶性膳食纤维,通过单因素实验来探讨提取时间、提取温度、超声功率、碱液浓度、液料比五个因素对不溶性膳食纤维提取率的影响,并通过响应面分析来优化工艺条件。结果表明:采用碱液浓度3.0mol/L,液料比15∶1mL/g,温度52℃,在350W超声波作用下提取148min,不溶性膳食纤维提取率最大为66.28%±0.052%,此工艺可以有效地从绿豆皮中提取不溶性膳食纤维。

The sequential treatment with ultrasonic - assisted alkali extraction was applied to extract insoluble dietary fiber ( IDF) from the mung bean skin and main process conditions were optimized by single - factor experiments combined with response surface methodology.The extraction rate of IDF was investigated with ultrasonic time,extraction temperature,ultrasonic powers,alkali concentration,extraction liquid- to-material ratio.The extraction rate of IDF was 66.28%± 0.052%,when the extraction substance with alkali concentration 3.0 mol /L,liquid- to-material ratio 15∶ 1 mL/g,extraction temperature 52 ℃, ultrasonic powers 350 W for 148 min.The results indicated that IDF could be extracted from mung bean skin effectively with this method.