盐地碱蓬膳食纤维的提取纯化、理化特性及体外降血脂研究

Extraction,purification,physicochemical properties and in vitro lipid-lowering function of dietary fiber from Suaeda salsa

采用碱法提取盐地碱蓬中的膳食纤维,研究其性能指标、热稳定性、微观结构、体外降脂活性,以期为盐地碱蓬膳食纤维进一步的开发利用提供理论依据。结果显示,通过单因素和响应面实验确定提取的最佳工艺参数为温度69℃,料液比1∶24 g/mL,pH为11,提取时间77min,提取率为83.17%,持水力为3.73g/g,持油力为1.89g/g,膨胀力为5.94 mL/g,扫描电镜发现表面成疏松多孔结构,红外光谱显示膳食纤维内具有α-和β-吡喃单糖,体外降脂实验表明膳食纤维对胰脂肪酶的抑制率为33.30%,对牛磺胆酸钠的结合率为7.20%,对甘氨胆酸钠的结合率为3.98%,对胆固醇的吸附量是75.10mg/g(pH=2)、60.95mg/g(pH=7)。该研究为盐地碱蓬开发成为功能性食品奠定基础。

In order to provide a theoretical basis for the further development and utilization of Suaeda salsa dietary fiber,the dietary fiber in Suaeda salsa was extracted by alkali method,and its performance,thermal stability,microstructure and lipid-lowering activity in vitro were studied. the optimum extraction parameters were determined by single factor and response surface experiments. The results showed that the best extracting conditions were :temperature 69℃,ratio of solid-liquid 1∶24mL/g,pH 11,extraction time 77min,extraction rate 83.17%,water holding capacity 3.73g/g,oil holding capacity 1.89g/g and expansion capacity 5.94mL/g. Scanning electron microscope found that the surface was loose and porous,and infrared spectrum showed dietary fiber had α-and β-pyranomonosaccharide. The in vitro lipid-lowering experiment showed that the inhibition rate of dietary fiber on pancreatic lipase was 33.30%,the binding rate of dietary fiber to sodium taurocholate was 7.20%,the binding rate of dietary fiber to sodium glycocholate was 3.98%,and the cholesterol adsorption capacity of dietary fiber was 75.10mg/g(pH=2),60.95 mg/g(pH=7). This study provides a reference of developing Suaeda salsa as a functional food.