中国食物与营养2026，Vol.32Issue(1)：90-99,10.
超声辅助复合酶法提取柑橘皮不溶性膳食纤维工艺优化及品质对比
Process Optimization for Ultrasound-assisted Composite Enzymatic Extraction of Insoluble Dietary Fiber from Citrus Peel and Quality Comparison
摘要
Abstract
[Objective]In order to improve the extraction rate of Citrus Peel Insoluble Dietary Fiber(CIDF),its dietary fibre extraction process was optimized.[Method]The CIDF was extracted from citrus peels by on ultrasound-assisted enzymatic method,and the factors of the extraction process were optimised by the design of a one-way test and response surface test,and the optimal process parameters were verified,and the qualities of the CIDF obtained by different extraction methods were compared comprehensively.[Result]The optimal process parameters for CIDF extraction by ultrasound-assisted composite enzyme method were:material-liquid ratio of 1:30,composite enzyme ratio of 1:2,ultrasound time of 42 min,and ultrasound temperature of 36℃,under which the validation test was carried out,and the extraction rate of CIDF was as high as 70.40%,which was 64.41%higher than that of the traditional composite enzyme method,solubility by 17.41%,glucose adsorp-tion capacity by 13.47%,and cholesterol absorption performance by 30.57%.[Conclusion]This study optimized the extraction conditions of dietary fibre from citrus peels,which could provide theoretical reference for the extraction of high quality CIDF and high value utilization of citrus peels.关键词
柑橘皮/不溶性膳食纤维/超声辅助酶法/提取率Key words
Citrus peel/insoluble dietary fiber/ultrasound-assisted enzymatic/extraction rate引用本文复制引用
刘婕,邓欣,栾明宝,刘霞..超声辅助复合酶法提取柑橘皮不溶性膳食纤维工艺优化及品质对比[J].中国食物与营养,2026,32(1):90-99,10.基金项目
中央级公益性科研院所基本科研业务费专项(项目编号:1610242021004). （项目编号:1610242021004）
