金刺梨渣中膳食纤维的提取及其性质研究

Study on Extraction and Properties of Dietary Fiber from Rosa roxburghii Residue

本文通过超声波辅助酶法完成金刺梨渣中可溶性膳食纤维的提取,探讨分析料液比、酶用量、酶解温度及时间、超声时间等相关因素对膳食纤维提取率带来的影响,结合响应面法优化确定提取的最佳条件。结果表明,最佳提取工艺为料液比1.0∶15.7(g∶mL),酶用量60μL,酶解时间41 min,超声时间21 min,酶解温度40℃,金刺梨渣中膳食纤维提取率为43.50%。当处于最佳条件时,提取得到的金刺梨渣膳食纤维持水力为1.5899 g·g^(-1),溶胀力为1.8631 mL·g^(-1)。

In this paper,the ultrasonic-assisted enzymatic extraction of soluble dietary fiber from Rosa roxburghii residue was studied.The effects of solid-liquid ratio,enzyme dosage,enzymolysis temperature,enzymolysis time and ultrasonic time on the extraction rate of dietary fiber were investigated.The optimal extraction conditions were determined by response surface methodology.The results showed that the optimal extraction process was solid-liquid ratio 1.0∶15.7(g∶mL),enzyme dosage 60μL,enzymolysis time 41 min,ultrasonic time 21 min,enzymolysis temperature 40℃.The extraction rate of dietary fiber in Rosa roxburghii residue was 43.50%.Under the optimum conditions,the water holding capacity and swelling capacity of the extracted dietary fiber from Rosa roxburghii residues were 1.5899 g·g^(-1) and 1.8631 mL·g^(-1).