| 蓝志福.响应面优化西兰花水溶性膳食纤维提取及其理化性质[J].井冈山大学自然版,2019,40(4):34-39 |
| 响应面优化西兰花水溶性膳食纤维提取及其理化性质 |
| EXTRACTION OPTIMIZATION OF WATER SOLUBLE DIETARY FIBER FROM BROCCOLI BY RESPONSE SURFACE AND ITS PHYSICOCHEMICAL PROPERTIES |
| 投稿时间：2019-03-06 修订日期：2019-05-12 |
| DOI：10.3969/j.issn.1674-8085.2019.04.007 |
| 中文关键词: 超声波辅助 水溶性膳食纤维 西兰花 优化 |
| 英文关键词: ultrasonic-assisted soluble dietary fiber broccoli optimization |
| 基金项目:福建省科技厅科技计划项目（2018N2002） |
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| 中文摘要: |
| 以西兰花为原料，采用响应面法超声波辅助柠檬酸提取西兰花水溶性膳食纤维（SDF）的工艺进行优化。在单因素的基础上，采用Box-Behnken试验设计，对影响西兰花SDF得率的液料比、超声时间、提取温度、柠檬酸浓度等工艺条件进行优化，建立了提取工艺与西兰花SDF得率的二次多项式模型。结果表明，超声波辅助提取西兰花SDF的最佳工艺条件为：液料比16 mL/g，超声时间30 min，超声温度72℃、柠檬酸浓度6.1%，西兰花SDF得率为14.61%，与模型预测值相比，其相对误差为1.02%，验证了该模型的有效性，该研究所得西兰花SDF的持水力和膨胀力分别为4.94 g/g和5.87 mL/g，具有良好的品质，可应用于相关焙烤食品中。 |
| 英文摘要: |
| The ultrasonic-assisted citric acid extraction of soluble dietary fiber from broccoli was optimized using response surface method. Basing on single factor, Box-Behnken experimental design was used to optimize the conditions which affect the yield of SDF from broccoli, including liquid-material ratio, ultrasonic time, ultrasonic temperature and citric acid concentration, and a second order quadratic equation for soluble dietary fiber extraction was obtained. The results showed that the optimal extraction conditions were:liquid-material ratio of 16 mL/g, ultrasonic time of 30 min, ultrasonic temperature of 72℃ and citric acid concentration of 6.1%. The yield of soluble dietary fiber could be up to 14.61% under the optimal extraction conditions, the relative error was 1.02% compared to the predictive value which indicated the feasible model fitted well with the experimental data. The water-resistance and swelling power of broccoli SDF were 4.94 g/g and 5.87 mL/g respectively, which had good quality and could be applied to related baked foods. |
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