响应面法优化酸法提取蕨菜中水溶性膳食纤维的工艺研究

摘要

采用响应面法对蕨菜中水溶性膳食纤维提取工艺进行优化,结果表明,柠檬酸浓度及料液比对水溶性膳食纤维提取率的影响较大,优化后的工艺条件为柠檬酸浓度3.60％、浸提时间69.4 min、浸提温度70.5℃、液料比1:14 g/ml,实际测得SDF提取率为6.785％.%Response surface methodology (RSM) was used to optimize the extraction process of water-soluble dietary fiber from bracken. As indicated by the results, the extraction rate of water-soluble dietary fiber was greatly influenced by the concentration of citric acid and solid-liquid ratio, the best conditions of extraction: the concentration of citric acid was 3.60% , the extraction time was 69.4 min, extraction temperature was 70.5 ℃, solid-liquid ratio was 1:14 g/ml, under which the SDF extraction ratio could reach to 6.785% .