Abstract: The insoluble dietary fiber (IDF) was extracted from chive root by ultrasound-assisted treatment, and the effects of solid-liquid ratio, ultrasonic temperature, ultrasonic power intensity and ultrasonic time on IDF yield were discussed. Then the Box-Behnken central combination principle was used to establish a mathematical model and the parameters of extraction was optimized by response surface design. Finally, the physical and chemical property detection, infrared spectrum analysis, thermogravimetric analysis and scanning electron microscope observation of IDF from chive root were explored. The results showed that the best extraction process was as follows: the ratio of liquid to material was 25 mL/g and the ultrasonic temperature at 56 ℃ for 48 min with 60% of ultrasonic power intensity. So the yield reached 32.92% under the optimal condition, and the relative error was 2.80% compared with the theoretical value of 33.87%. Moreover, the water holding capacity, swelling capacity and oil holding capacity of IDF from chive root were 11.90 g/g, 8.23 mL/g and 7.63 g/g, respectively. With good stability and typical network structure, the IDF from chive root has the typical dietary fiber properties. These results showed that chive root was a good source of high-quality dietary fiber, and it's effective to us response surface optimization to improve the yield of IDF. This study provides basis for the extraction, improvement, and application of IDF from chive root.
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