响应面优化绿豆皮不溶性膳食纤维超声辅助提取工艺

Optimization of Ultrasonic-assisted Extraction Technology for Insoluble Dietary Fiber from Mung Bean Skin by Response Surface Methodology

摘要: 以绿豆皮为原料,采用超声波辅助碱法提取绿豆皮不溶性膳食纤维,通过单因素实验来探讨提取时间、提取温度、超声功率、碱液浓度、液料比五个因素对不溶性膳食纤维提取率的影响,并通过响应面分析来优化工艺条件。结果表明:采用碱液浓度3.0 mol/L,液料比15:1 mL/g,温度52 ℃,在350 W超声波作用下提取148 min,不溶性膳食纤维提取率最大为66.28%±0.052%,此工艺可以有效地从绿豆皮中提取不溶性膳食纤维。

Abstract: The sequential treatment with ultrasonic-assisted alkali extraction was applied to extract insoluble dietary fiber (IDF) from the mung bean skin and main process conditions were optimized by single-factor experiments combined with response surface methodology. The extraction rate of IDF was investigated with ultrasonic time, extraction temperature, ultrasonic powers, alkali concentration, extraction liquid-to-material ratio. The extraction rate of IDF was 66.28%±0.052%, when the extraction substance with alkali concentration 3.0 mol/L, liquid-to-material ratio 15:1 mL/g, extraction temperature 52℃, ultrasonic powers 350 W for 148 min. The results indicated that IDF could be extracted from mung bean skin effectively with this method.