超声结合酶法提取生姜中水溶性膳食纤维及其功能性研究_苗敬芝.pdf

12 0 2011, Vol. 32, No. 24 食品科学 ※工艺技术 超声结合酶法提取生姜中水溶性膳食纤维及其 功能性研究 苗敬芝，冯金和，董玉玮 (徐州工程学院食品(生物)工程学院，江苏徐州 22 1111) 摘 要：以生姜为原料，采用超声水提法和超声结合酶法提取生姜中水溶性膳食纤维，探讨料液比、超声时间、 超声功率、加酶量等对提取率的影响，通过正交试验优化工艺条件，并对其功能性进行研究。结果表明，超声 水提取最佳工艺条件为料液比1:3 0 、超声时间2 5m in 、超声功率10 0W ，生姜中水溶性膳食纤维提取率最高为 10 .02% ；超声结合酶法提取最佳工艺条件为加酶量3 % 、料液比1:2 5 、超声时间2 5m in 、超声功率100W ，生姜 － 中水溶性膳食纤维提取率为13 .86% ，比超声水提法提取率提高了3 8.2% 。生姜中水溶性膳食纤维对 ·OH 和O2 · 均表现出较强的清除能力，其IC50 分别为2 .58mg/mL 和0.42mg/mL ，对DPPH 自由基具有一定的清除作用，清除率 可达4 0 % 以上；生姜中水溶性膳食纤维的持水力为359 % ，膨胀力为2 .86mL/ g 。 关键词：生姜；水溶性膳食纤维；超声；酸性纤维素酶；功能性 Ultrasonic-aided Extraction and Functional Properties of Water-soluble Dietary Fiber from Ginger MIA O Jing-zhi ，FENG Jin-h e ，DONG Yu-w ei (College of Food (Biological) Engineering, Xuzhou Institute of Technology, Xuzhou 22 1111, China) Abstract ：The optimization of process parameters for ultrasonic-aided aqueous extraction and ultrasonic-aided enzymatic extraction of water-soluble dietary fiber (SDF) from ginger was developed u sing one-factor-at-a-time followed by orthogonal array designs. The extraction yield of SDF was investigated with respect to material-to-liquid ratio, ultrasonic treatment time, ultrasonic power and acid cellulase dosage. The optimal ultrasonic-aided aqueous extraction conditions were 25 min ultrasonic treatment at 100 W power and 1:30 material-to-liquid ratio, resulting in an SDF yield of 10.02%. The optimal ultrasonic-aided enzymatic extraction conditions were 3% acid cellulase dosage, 1:25 material-to-liquid ratio