超声波辅助提取花生壳水溶性膳食纤维工艺研究.pdfVIP

07ls09-10 2012 年第 9 期 粮食与油脂 23 超声波辅助提取花生壳水溶性膳食纤维工艺研究 于翠芳，赵　梅 （青岛农业大学食品科 学与工程学院，　 山东青岛　266109 ） 摘　要：以花生壳为原料 ，采用超声波辅助法提取水溶性膳食 纤维，在单 因素试验基础上 ，通过正 交试验确定提取花生壳水溶性膳食纤维最优工艺。结果表 明，提取花生壳水溶性膳食纤维最优工 艺条件为 ：提取温度 80 ℃、提取时间 20 min 、料液比 1 ∶15 （g/mL ）、超声波功率 320 W ；在此工艺 条件下，花生壳水溶性膳食纤维提取率为 18.54%；所得水溶性膳食纤维膨胀力为 6.73 ml/g、持水 力为 7.2 1 g/g ，成品呈黄褐色，气味 良好。 关键词：花生壳；水溶性膳食纤维；超声波提取 Study on ultrasonic-assisted extraction technology of soluble dietary fiber from peanut shell YU Cui-fang ，ZHAO Mei （College of Food Science Engineering ，Qingdao Agriculture University ，Qingdao 266109 ，Shandong ，China ） Abstract ：The peanut shell was used as raw material for extracting soluble dietary fiber by ultrasonic– assisted method in this paper. The optimum condition of extraction was obtained by orthogonal test on the basis of single factor tests. The result showed that extraction temperature was 80 ℃，extraction time was 20 minutes ，ratio of solid–liquid was 1 ∶15 （g/mL ）and ultrasonic power was 320 W. Under this condition ，the yield of soluble dietary fiber was up to 18.54 %. The swelling of soluble dietary fiber extracted from peanut shell was 6.73 ml/g and the water holding was 7.2 1 g/g. The color of soluble dietary fiber was brown ，which smelled well. Key words ：peanut shell ；soluble dietary fiber ；ultrasonic wave extraction ＋ 1008―9578（2012）09―0023―03 中图分类号：TS201.2 3 文献标识码：A 文章编号： 〔6~7〕 膳食纤维（Dietary Fiber，DF）是“不被人体所消 渗透到提取液中，提高提取效率 。本实验以柠檬 〔1〕 化