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投稿时间：2018-06-23
投稿时间：2018-06-23
中文摘要: 以莲藕为原料，探讨料液比、超声功率、超声时间、纤维素酶用量、酶解温度对超声-微波提取膳食纤维的影响，并采用响应面法进行优化。结果表明：响应面法优化超声-微波提取莲藕膳食纤维的最佳工艺为，料液比1∶13（g/mL）、超声功率300 W、超声时间15 min、纤维素酶添加量0.6%、酶解温度60℃，该条件下膳食纤维提取率为36.83%。
Abstract:Using lotus root as raw material，the effects of the ratio of material to liquid，ultrasonic power，ultrasonic time，amount of cellulase and enzymatic hydrolysis temperature on the assisted extraction of dietary fiber by ultrasonic and microwave were studied and optimized by response surface method.The results showed that the optimum conditions for extraction of lotus root dietary fiber by ultrasonic and microwave were as follows：ratio of material to liquid 1 ∶13（g/mL），ultrasonic power 300 W，ultrasonic time 15 min，cellulase addition 0.6%，enzymatic hydrolysis temperature 60℃，and the extraction rate of dietary fiber was 36.83%.
keywords: lotus root dietary fiber ultrasonic-microwave assisted extraction response surface method properties
文章编号：201906024 中图分类号： 文献标志码：
基金项目:广西人才小高地项目（2017XJSS01）；广西特色果蔬深加工与保鲜技术研究（YS201601）；贺州学院“果蔬深加工与保鲜团队建设”项目（YS201602）；广西特聘专家专项经费（厅发[2016]21号）
| 作者 | 单位 |
| 唐小闲，邱培生，段振华，商飞飞，汤泉，磨正遵，刘艳 | 1.贺州学院广西果蔬保鲜和深加工研究人才小高地，广西贺州542899；2.贺州学院食品与生物工程学院，广西贺州542899；3.贺州学院食品科学与工程技术研究院，广西贺州542899；4.贺州学院材料与环境工程学院，广西贺州542899 |
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