蒜皮膳食纤维的促溶改性及抗氧化性研究
Study on the modification of dietary fiber from garlic skin and antioxidantion
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摘要: 目的:提高蒜皮膳食纤维的可溶性、评价其抗氧化活性。方法:以蒜皮为原料,采用酶-重量法进行蒜皮膳食纤维（TDF）提取,以及不溶性膳食纤维（IDF）和可溶性膳食纤维（SDF）的分离,对于分离得到的IDF,通过单因素和正交实验,探索纤维素酶酶法改性的最佳工艺条件;对于蒜皮不溶性膳食纤维,通过纤维素酶法改性提高其可溶性。结果:蒜皮中TDF含量为69.18%,其中SDF含量为7.28%、IDF为61.9%;酶法改性的最优条件为:料液比1∶15g/mL、纤维素酶加酶量5%、酶解温度45℃、酶解时间4h、酶解pH6.5,此条件下蒜皮IDF的33.20%转化成为SDF;酶解后溶出的SDF溶液对羟自由基和DPPH自由基清除效果较好。结论:纤维素酶酶解可以显著改善蒜皮膳食纤维的溶解特性,改性后的蒜皮SDF具有较好抗氧化活性。Abstract: The purpose of this article was to improve the solubility of dietary fiber in garlic skin and assess its anti-oxidant activity. The enzyme-gravimetric method was used to detect the content of dietary fiber in garlic skin for the first time. The technological conditions of enzymic modification of IDF and the capability of antioxidant of soluble dietary fiber in garlic skin were studied in this experiment. Results showed that TDF was of69.18%, IDF of 61.9% and SDF of 7.28%. By single-factor experiment and orthogonal experiment, the optimal technological conditions was founded as follows:cellulase enzyme dosage 5%, enzymolysis time 4h, enzymolysis temperature 45℃, pH6.5, material-liquid ratio 1∶15g/mL, and the dissolved quantity of soluble dietary fiber (SDF) was 33.20 g per 100 g. It had been concluded that cellulase enzyme could remarkly raise the solubility of dietary fiber from garlic skin and soluble dietary fiber of the garlic peel had a high ·OH and DPPH· radical scavenging activity.
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