【作者】 李焕霞；

【导师】 王华； 杨坚；

【作者基本信息】 西南大学 ， 农产品加工及贮藏工程， 2007， 硕士

【摘要】 以甜橙榨汁过程所得皮渣为原料，采用酶法和微波-化学处理方法，探讨了柑橘膳食纤维的加工工艺和技术参数，同时根据膳食纤维研究现状，采用参考文献方法制备获得了豆渣、麦麸、花生麸、梨渣以及车前草等21种目前研究较多的膳食纤维样品，通过组成成分和物理化学性质比较研究，组成成分与物理化学性质之间的关系研究等手段，对这些膳食纤维的品质进行了评价和排序，目的是为利用柑橘皮渣制备膳食纤维的综合利用开发项目提供科学依据和技术指导，同时为柑橘膳食纤维在各种食品中的应用提供了理论依据。主要研究结果如下：1．纤维素酶和蜗牛酶酶解处理的实验结果表明：酶浓度和酶解处理时间对获得的柑橘纤维的SDF/TDF影响显著，而液料比和处理温度则不显著：通过正交试验确定的最佳工艺组合为：(1)纤维素酶浓度3.75ug/ml，液料比60∶1，酶解时间150min，酶解温度40℃；(2)蜗牛酶浓度为1.5ug/ml，酶解时间为30℃，液料比为25∶1，处理时间为240min时得到的DF中SDF/TDF值最高；2．采用微波-酸解法制备柑橘膳食纤维时，盐酸浓度和微波输出功率对获得的柑橘纤维的SDF/TDF影响显著，液料比和处理时间则影响不显著，采用微波-盐酸工艺处理的最佳工艺条件为盐酸溶液浓度0.06mol/l，微波输出功率550w，液料比20∶1，处理时间210s；采用微波-碱解处理时，氢氧化钠浓度对SDF/TDF影响达到极显著水平，液料比影响一般显著，而处理时间和输出功率影响不显著，正交试验确定的最优工艺组合为氢氧化钠浓度0.06mol/l，液料比60：1，处理时间150s，微波输出功率750w。3．不同方法所制备的柑橘膳食纤维制品中TDF含量都达到90％以上，最高的为蜗牛酶法制得的柑橘膳食纤维，TDF含量可达到97.37％，其次为纤维素酶TDF和微波-酸解IDF；所制备的TDF中SDF含量范围在41％～63％，最高的为微波-碱解TDF，达63.26％，其次为微波-酸解TDF，二者的SDF/IDF比值分别为1.53和1.97，所制备的IDF样品中IDF含量范围为76％～94％，含量最高的为微波-碱解IDF和果胶酶IDF。4．膳食纤维的物理化学性质，柑橘膳食纤维制品的持水力WHC和膨胀力EXP均比原粉有不同程度的提高，其WHC在6.5～11.10g/g，EXP6.3～9.3ml/g之间，最高的均为微波-碱解柑橘膳食纤维制品，WHC可以达到11.10g/g和EXP可以达到9.35ml/g，而柑橘原粉的WHC只有5.08g/g，EXP只有6.30ml/g，对脂肪酸的吸附能力方面，除微波-酸解TDF外，其他处理制备的成品都比原粉有提高，吸附能力最强的为果胶酶处理制备的TDF，CEC最强的为碱法处理制备的TDF，CAC最强的为微波-碱解处理制备的IDF，NAC最强的为蜗牛酶处理制备的IDF，BAAC最强的为纤维素酶处理制备的IDF．5．各种膳食纤维物理组成成分和物理化学特性之间的相关性分析表明：SDF、SDF/IDF与IDF，SDF/IDF与NAC，CEL与BAAC，WHC与NAC，EXP与SFA、USFA、NAC成极显著负相关，SDF与SDF/IDF，CAC与IDF，WHC与EXP，SFA与USFA，CAC与BAAC成极显著正相关，而HC与IDF、CEL，SDF与CAC、NAC，EXP与CEL，LG与灰分成显著负相关，SDF/IDF与HC、WHC，CEL与SFA，USFA，HC与EXP，脂肪与蛋白质，WHC与CEC，NAC与SFA，USFA成显著正相关。6．通过观察因子载荷率计方差贡献看出各因子对膳食纤维品质影响程度从大到小依次为不溶性膳食纤维因子、脂肪酸因子、阳离子交换能力因子、半纤维素因子、胆汁酸因子、脂肪因子、灰分因子、杂质因子。7．通过对影响膳食纤维品质的实验数据进行因子分析，对所制备的21种膳食纤维进行综合评价，得出柑橘膳食纤维和车前草膳食纤维品质普遍高于其他来源的膳食纤维的品质。而且膳食纤维组成成分和物理化学特性间的相关性普遍达到显著或者极显著。8．通过HPLC测定，证明所得柑橘膳食纤维中均含有大量的类黄酮功能成分，其中含量较高的是橙皮苷和柚皮素，功能成分损失最少的是纤维素酶IDF，总类黄酮达到100.12g/kg，残留最少的是微波-碱解TDF，达到53.61g/kg，而柑橘原粉的含量为86.22mg/kg，这说明通过纤维素酶处理对功能成分的影响较小，可以更好的保留功能成分。综上所述，利用本文加工工艺制备的柑橘膳食纤维，不仅SDF含量比其他来源的膳食纤维中SDF含量高，其物理化学性质普遍较好，而且功能性成分残留量高，苦味物质含量少，因此可以根据不同的需要添加到各种食品中，这在保健食品及营养强化食品开发方面将会有良好的应用前景更多还原

【Abstract】 The technics conditions and characteristics of dietary fiber were studied with materials of the pomace of citrus.Enzyme and microwave-chemical were adopted to made DF.The residue of bean curd, wheat bran, peanut bran, pomace of pear and plantain also were adopted to made DF. Component and pHysical-chemical characteristic were mensurated and their pertinence also was analyzed.All this data from experimentations provided theoretic gist for the compositive use of citrus pomace. Main contents and results of the test are as follows:1 . The concentration of cellulase and time of reaction affected markedly the radio of SDF to TDF,but the ratio of liquor to material and temperature did indistinctively ,The orthogonal test was performed to determine the optimum technics for the DF from the citrus pomace adopting cellulose. The result indicated that the dregs were marinated in 3.75ug/ml of cellulase,60:1of the ratio of liquor to material ,40’C for 150min.The concentration of snail enzyme and the temperature affected markedly the radio of SDF to TDF, but the ratio of liquor to material and time did indistinctively, The result of the orthogonal test indicated that the pomace were marinated in 1.5ug/ml of snail enzyme, 25:1of the ratio of liquor to material,30’C for 240min.The concentration of HCL and output power of microwave affected markedly the radio of SDF to TDF, but the ratio of liquor to material and time did indistinctively.2. The result of the orthogonal test indicated that the pomace were marinated in 0.06moml/l of HCL, 20:1of the ratio of liquor to material ,550w for 210s. The concentration of NaOH affected markedly and fearfully the radio of SDF to TDF and the ratio of liquor to material affected markedly the radio, but output power of microwave and time did indistinctively. The result of the orthogonal test indicated that the pomace were marinated in 0.06moml/l of NaOH, 60:1of the ratio of liquor to material ,750w for 150s.3. The content of TDF in all citrus DFare all above 90%, the higher one is TDF from snail enzyme and the next one is TDF from cellulase and microwave-HCl,The content of SDF between 41% to 63%, and the highest one isTDF from microvave-NaOH.The higher one is microvave-HCL,their ratio of SDF to IDF was 1.53 and1.97 separately,The content of IDF in all IDF sample is between 76%～94%,and the highest one is IDF from microwave-NaOH and pectic enzyme4. The WHC,EXP of citrus DF is higher than material and the result is between 6.5g/g to 11.10g/g,and 6.3ml/g to 9.3ml/g.The highest one is from microwave-NaOH ,but that is 5.08g/g and 6.30ml/g from citrus pomace, The capacity that DF adopt fatty acid is higher than citrus pomace except microwave-HCl.The most strong capacity to exchange cation is TDF that is from microwave-NaOH, and CAC is IDF from microwave-NaOH,NAC is IDF from snail enzyme,BAAC is IDF from cellulase.5. The data that have effect on character of dietary fiber is nalysised by Factor Analysis.the result is used to estimate the character of dietary fiber ,we found that the dietary fiber from citrus pomace and plantain is better than others and the relativity between the component and pHysica chemistry character is distinct or fearfully distinct.6. There are large number of flavones specially naringenin and hesperidin in DF from citrus pomace .There is most content in the IDF from cellulase and the content of flavones is 100.12g/kg.The other way round there is least content in the TDF from microwave-NaOH with 53.61g/kg,.The content of flavones of citrus pomace is 86.22g/kg.The resut indicated that the infection from cellulase is lesser than others.更多还原