香菇膳食纤维的提取工艺研究

Study on the Extraction Technology of Dietary Fiber from Lentinus Edodes

以香菇为材料,水为溶剂,考察料液比、酶量、酶解温度、酶解pH、酶解时间、碱解温度、碱解pH、碱解时间对香菇膳食纤维提取效果的影响,利用正交实验对膳食纤维的提取工艺进行优化。结果表明,影响膳食纤维提取效果的主次因素顺序为:酶解温度、酶量、碱解pH、碱解温度、碱解时间、料液比、酶解时间。最佳工艺条件为料液比1∶25(g/mL)、酶量1.4%、酶解温度为50℃、酶解pH为6、酶解时间为55 min、碱解温度为60℃、碱解pH为12、碱解时间为90 min。

In this paper,the extracting technology of dietary fiber from Lentinus edodes was performed using water as a solvent.The effects of material-liquid ratio,enzyme quantity,enzymatic hydrolysis temperature,enzymatic hydrolysis pH,enzymatic hydrolysis time,alkali hydrolysis temperature,alkali hydrolysis pH and alkali hydrolysis time on the extraction of dietary fiber from Lentinus edodes were investigated.The extraction conditions were optimized by orthogonal experiment.The results showed that the influencing order for extraction of dietary fiber were as follows,enzymatic hydrolysis temperature,enzyme quantity,alkaline hydrolysis pH,alkaline hydrolysis temperature,alkaline hydrolysis time,material-liquid ratio,enzymatic hydrolysis time.The optimum conditions for extraction of dietary fiber were as follows,the ratio of material to liquid was 1∶25(g/mL),enzyme content was 1.4%,enzymatic hydrolysis temperature was 50℃,enzymatic hydrolysis pH was 6,enzymatic hydrolysis time was 55 min,alkali hydrolysis temperature was 60℃,alkali hydrolysis pH was 12 and alkali hydrolysis time was 90 min.