超声-微波辅助提取豆粕水溶性膳食纤维及其抗氧化性研究

Optimization of Ultrasonic-Microwave Assisted Extraction of Soluble Dietary Fiber from Soybean Residue

以豆粕为原料,通过单因素实验研究料液比、超声功率、微波功率及提取时间对豆粕水溶性膳食纤维得率的影响,通过正交实验确定超声波-微波协同提取的最佳工艺条件,并研究豆粕水溶性膳食纤维的抗氧化活性。结果表明,最佳工艺条件为料液比1︰20(g/mL)、超声功率130 W、微波功率500 W和提取时间25 min,在此条件下,得率为5.66%。体外抗氧化性研究显示,豆粕水溶性膳食纤维具有一定的抗氧化活性,其还原力、羟自由基清除能力和超氧阴离子清除能力均随豆粕膳食纤维浓度增加而增加。

Using soybean meal as raw material, the effects of solid-liquid ratio, ultrasonic power, microwave power and extraction time on the extraction yield of soluble dietary fiber were studied by single factor test. Orthogonal test was used to optimize the extraction process of soluble dietary fiber. The antioxidant activity of soluble dietary fiber was also studied. The results showed that the optimum conditions were solid-liquid ratio 1︰20(g/mL), ultrasonic power 130 W, microwave power 500 W and extraction time 25 min, the extraction yield was 5.66 % under this condition. The antioxidant activity test showed that the reducing power,hydroxyl radical scavenging capacity and superoxide anion scavenging capacity correlated with the mass concentration of soluble dietary fiber.