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投稿时间：2019-09-23
投稿时间：2019-09-23
中文摘要: 以新鲜绿芦笋为原料，采用超声-酶法协同提取芦笋中可溶性膳食纤维，探讨纤维素酶添加量、超声时间、pH值和超声功率对可溶性膳食纤维得率的影响。以可溶性膳食纤维得率为响应值，通过Box-Behnken试验设计进行超声-酶法协同提取芦笋中可溶性膳食纤维的工艺优化。结果表明：影响芦笋可溶性膳食纤维含量的主次因素依次为酶添加量>pH值>超声时间>超声功率。最佳提取工艺为纤维素酶添加量0.065%、超声时间114 min，pH 5.50，超声功率180 W。在此条件下，提取芦笋可溶性膳食纤维含量得率最高，验证试验得到的得率为8.807 mg/g。
Abstract:The fresh green asparagus were used as raw materials.Ultrasonic-enzymatic method was used to extract the water-soluble dietary fiber from the green asparagus.The effects of cellulase addition，ultrasonic time，pH and ultrasonic power on the yield of water-soluble dietary fiber were investigated.Based on the yield of water-soluble dietary fiber，the Box-Behnken design was used to optimize the process of ultrasonic-enzymatic extraction of water-soluble dietary fiber from discarded asparagus.The results showed that the main factors affecting the content of water-soluble dietary fiber in asparagus were enzyme addition，pH，ultrasonic time and ultrasonic power.The optimal extraction process was cellulase addition 0.065%，ultrasonic time 114 min，pH 5.5，and ultrasonic power 180 W.Under these conditions，the extraction yield of asparagus water-soluble dietary fiber was the highest，and the yield obtained from the verification experiment was 8.807 mg/g.
文章编号：202020022 中图分类号： 文献标志码：
基金项目:河南省科技攻关项目（182102110026）
| Author Name | Affiliation |
| ZHU Guang-cheng，YANG Hui，LU Feng-yin，HAN Jun-hao，WANG Tong | Agricultural Products Processing Center，Henan Academy of Agricultural Sciences，Zhengzhou 450002，Henan，China |
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