采用响应面法对酶法提取香蕉皮可溶性膳食纤维工艺的优化

为提高香蕉皮中可溶性膳食纤维的得率,采用响应面法优化酶法提取香蕉皮中可溶性膳食纤维的工艺条件,对酶质量分数、酶解时间、酶解温度、酶解pH值4个因素进行单因素试验。根据单因素试验结果设计中心组合试验,以可溶性膳食纤维得率为指标值,采用响应面分析法确定最优工艺参数。结果表明,在酶质量分数为0.5%,酶解温度为49℃,酶解时间为120 min,酶解pH值5.3的条件下,可溶性膳食纤维的得率为12.36%,比单因素试验的最高得率9.47%高30.51%,与模型的预期值12.41%基本相符,响应面法优化酶法能够提高香蕉皮的可溶性膳食纤维的得率。

Optimization of Enzymatic Extraction Technology of SDF from Banana Peel by Response Surface Methodology

Response surface methodology is used to optimize the conditions for enzymatic extraction of soluble dietary fiber (SDF)from banana peel with the aim of maximizing the yield of SDF.The effects of enzyme concentration,treatment temperature,time and pH on the yield of SDF are studied in single factor experiments.Subsequently,a regres-sion model for the yield of SDF is established using a central composite design involving the above four factors at five levels and based on the model,response surface analysis is carried out to find out the optimum levels of these four factors.The results indicate that the optimum extraction conditions are enzyme concent-ration of 0.5%,treatment temperature of 49℃,time of 120 min and extraction pH of 5.3.Under these conditions,the experimental yield of SDF is 12.36%,which is basically consistent with the predicted one of 12.41%and increased by 9.47%than the maximum one of 30.51%obtained in single factor experiments.