研究玉木耳根中可溶性膳食纤维(soluble dietary fiber, SDF)和不可溶膳食纤维(insoluble dietary fiber, IDF)的最佳碱法提取工艺,并测定其理化性质。通过正交试验设计优化碱法提取玉木耳根膳食纤维的工艺条件并对其理化性质进行了分析。结果表明,料液比1∶200 (g∶mL),NaOH质量浓度1.5 g/L,浸提时间160 min,浸提温度80℃为玉木耳根SDF的最佳提取工艺,得率为22.21%;而IDF的最佳提取工艺为浸提温度60℃,其余条件等同SDF,得率为37.52%。玉木耳根SDF和IDF持水力分别为7.84 g/g和26.46 g/g;持油力为3.2 g/g和4.86 g/g;膨胀性为9.1 mL/g和17.9 mL/g;吸附胆固醇能力酸性环境14.5 mg/g和10.71 mg/g、中性环境15.5 mg/kg和11.49 mg/kg;吸附胆酸钠能力10.72%和19.72%;吸附亚硝酸根离子能力酸性环境为23.41 mg/kg和20.45 mg/kg、中性环境为21.73 mg/kg和19.82 mg/kg。玉木耳根膳食纤维具有良好的膳食纤维特性,适合作为保健食品的添加剂。
In order to analyze the optimal alkali extraction process and physicochemical properties of the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from Auricularia cornea var. Li. roots. The extraction process of A. cornea var. Li roots was designed and optimized by orthogonal experiment, and its physicochemical properties were determined. The results showed that with solid-liquid ratio of 1∶200, NaOH mass fraction of 1.5%, extraction time of 160 min and temperature of 80℃, the yield of SDF could reach 22.21%. The optimum extraction process of IDF was the same as SDF, except for temperature (60℃), with the yield of 37.52%. The water holding capacity, oil holding capacity and expansibility of SDF were 7.84 g/g, 3.2 g/g and 9.1 mL/g, while those of IDF were 26.46 g/g, 4.86 g/g and 17.9 mL/g, respectively. Besides, cholesterol adsorption capacity of SDF and IDF were 14.5 mg/g and 10.71 mg/g in acidic environment, and 15.5 mg/kg and 11.49 mg/kg in neutral environment. Sodium cholate adsorption capacity were 10.72% and 19.72%, while nitrite ion adsorption capacity of SDF and IDF were 23.41 mg/kg and 20.45 mg/kg in acidic environment, and 21.73 mg/kg and 19.82 mg/kg in neutral environment. In conclusion, the dietary fiber of from A. cornea var. Li. root is suitable as an additive used in health food with its good dietary fiber characteristics.
[1] 权美云,候云云. 膳食纤维的生理保健功能及其提取工艺研究进展[J]. 保鲜与加工, 2013, 13(1): 49-51.
[2] ALEIXANDRE A, MIGUEL M. Dietary fiber and blood pressure control[J]. Food & Function, 2016, 7(4):1 864-1 871.
[3] MIRMIRAN P, BAHADORAN Z, KHALILI M S, et al. A prospective study of different types of dietary fiber and risk of cardiovascular disease: Tehran lipid and glucose study[J]. Nutrients, 2016, 8(11):686.
[4] 丁莉莉,彭丽,孔庆军. 膳食纤维与糖尿病的研究进展[J]. 医学综述, 2014, 20(7):1 265-1 268.
[5] FERNANDEZ M. Soluble fiber and nondigestible carbohydrate effects on plasma lipids and cardiovascular risk[J]. Current Opinion in Lipidology, 2001, 12(1):35-40.
[6] 付全意,刘冬,李坚斌,等. 膳食纤维提取方法的研究进展[J]. 食品科技, 2008, 33(2):225-228.
[7] MAPHOSA Y, JIDEANI V A. Dietary fiber extraction for human nutrition—A review[J]. Food Reviews International, 2016, 32(1):98-115.
[8] 曹银,杨芳,周露,等. 碱法与酶法提取大麦糟膳食纤维的比较[J]. 现代食品科技, 2011, 77(3): 317-320.
[9] QIN J, FENG B, YANG Z L, et al. The taxonomic foundation, species circumscription and continental endemisms of Singerocybe: Evidence from morphological and molecular data[J]. Mycologia, 2014, 106(5):1 015-1 026.
[10] 任梓铭,方宏阳,孟秀秀,等. 白色毛木耳新品种“玉木耳”的选育[J]. 分子植物育种, 2018(3): 954-959.
[11] 李玉,李晓. 图说玉木耳优质高产栽培[M]. 北京:中国农业出版社, 2016:1-12.
[11] 张严磊,施欢贤,唐志书,等. 碱法同时提取酸枣渣可溶性与不溶性膳食纤维及其性能研究[J]. 纤维素科学与技术, 2015, 23(4):43-48.
[12] 黄群,杨万根,余佶,等. 超声波辅助碱法提取杜仲籽粕可溶性膳食纤维的工艺优化[J]. 食品科学, 2013, 34(22):70-74.
[13] CHAN C F, HUANG Y L. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. Cv. Liucheng[J]. Journal of Agricultural & Food Chemistry, 2003, 51(9):2 615-2 618.
[14] SANGNARK A, NOOMHORM A. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse[J]. Food Chemistry, 2003, 80(2):221-229.
[15] FEMENIA A, LEFEBVRE A C, THEBAUDIN J Y, et al. Physical and sensory properties of model foods supplemented with cauliflower fiber[J]. Journal of Food Science, 2010, 62(4):635-639.
[16] 黄才欢,欧仕益,张宁,等. 膳食纤维吸附脂肪、胆固醇和胆酸盐的研究[J]. 食品科技, 2006, 31(5):133-136.
[17] 胡国华,黄绍华. 米糠膳食纤维对胆酸钠吸附作用的研究[J]. 中国食品添加剂, 2001(2):10-12.
[18] GB 5009.33—2010 食品中亚硝酸盐与硝酸盐的测定[S].北京:中国标准出版社,2010.
[19] 牛广财,朱丹,肖盾,等. 沙果膳食纤维对胆固醇和亚硝酸根离子吸附作用的研究[J]. 中国酿造, 2011, 30(9):47-50.
[20] 王庆庆,刘通,刘婷婷,等. 碳酸钠脱色对木耳可溶性膳食纤维性质的影响[J]. 食品安全质量检测学报, 2016, 7(3):1 269-1 274.
[21] 付娆,徐曼旭,孙安敏,等. 纤维素酶提取黑木耳残渣中膳食纤维的条件优化[J]. 食品工业, 2014, 35(1):41-44.
[22] 王庆庆. 三种食用菌可溶性膳食纤维提取工艺优化及功能特性研究[D]. 长春:吉林农业大学, 2016.
[23] 蓝海军,刘成梅,涂宗财,等.大豆膳食纤维的湿法超微粉碎与干法超微粉碎比较研究[J].食品科学, 2007, 28 (6):171-174.
[24] WALKER E A, PIGNATELLI B, FRIESEN M. The role of phenols in catalysis of nitrosamine foemation[J]. Journal of the Science of Food and Agriculture, 1982, 33(1), 81-88.
[25] MOLLER M E, DAHL R, BOCKMAN O C. A possible of the dietary fibre product, wheat bran, as a nitrite scavenger[J]. Food and Chemical Toxicology. 1988, 26(10): 841-845.
[26] 牛广财,朱丹,肖盾,等. 沙果膳食纤维对胆固醇和亚硝酸根离子吸附作用的研究[J]. 中国酿造, 2011, 30(9):47-50.
[27] 周小理,钱韻芳,周一鸣,等.植物性膳食纤维抗氧化活性的研究与应用[J].食品与机械, 2010, 26 (3):158-160.
