周贺霞，刘 菲，王兴敏，康欣月，王保霖，郭莉娟^*

（成都医学院 检验医学院，四川 成都 610500）

摘要：以地瓜渣为原料，在单因素的基础上，选取超声功率、酶解时间、超声温度、加酶量四个因素，以地瓜渣不溶性膳食纤维提取率为响应值，采用Box-Behnken响应面法优化超声波辅助酶法提取地瓜渣膳食纤维的工艺条件。结果表明：地瓜渣中不可溶性膳食纤维（insoluble dietary fiber，IDF）提取的最佳工艺条件为：超声功率60 W，酶解时间50 min，超声温度50 ℃，加酶量0.6%，此时IDF提取率为68.98%，与模型的预期值69.05%基本相符，表明实测值与理论值之间拟合度良好。产品为淡黄色，地瓜渣不溶性膳食纤维持水力和持油力为0.897 g/g和0.574 g/g。

关键词：地瓜渣；超声波；水不溶性膳食纤维，响应面分析

中图分类号：TS215 文献标识码：A 文章编号：1674-506X（2020）01-0001-0006

Study on Insoluble Dietary Fiber Technology in Pachyrhizus Residue Extracted by Ultrasonic Assisted Enzyme

ZHOU He-xia, LIU Fei, WANG Xing-min, KANG Xin-yue, WANG Bao-lin, GUO Li-juan^*

（Department of Inspection, Chengdu Medical College, Chengdu Sichuan 610500, China）

Abstract：Take pachyrhizus residues as raw material, On the base of single factor experiments, response variables including ultrasonic power, enzymolysis time, ultrasonic temperature, enzyme amount, the total IDF yield were selected to carry out response surface optimal experiment, and the best condition of IDF extraction was optimized by Box-Behnken experiment design. The results showed that optimum extraction was as follows: ultrasonic power 60 W, enzymolysis time 50 min, ultrasonic temperature 50 ℃, and enzyme amount 0.6%. Under these conditions, the extraction rate of IDF was 68.98%, which was basically consistent with the expected value of 69.05% of the model, indicating that the degree of fitting between the measured value and the theoretical value was good. This product had canary yellow colors, its water holding capacity and oil holding capacity were 0.897 g/g and 0.574 g/g.

Keywords：pachyrhizus residue; ultrasonic wave; insoluble dietary fiber; response surface method

doi：10.3969/j.issn.1674-506X.2020.01-001

收稿日期：2018-10-22

基金项目：四川省教育厅项目（172B0121）；成都医学院大学生创新实验计划项目（201513705065）

作者简介：周贺霞（1985-），女，实验师，硕士。研究方向：食品营养与化学。

*通讯作者

引文格式：周贺霞,刘菲,王兴敏,等.超声波辅助酶法提取地瓜渣中不可溶性膳食纤维工艺研究[J].食品与发酵科技,2020,56(1):1-6.