瓯柑果渣可溶性和不溶性膳食纤维的提取工艺优化及其理化和功能特性的差异

doi:10.3969/j.issn.1004-1524.20240125

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (1): 189-202.DOI: 10.3969/j.issn.1004-1524.20240125

瓯柑果渣可溶性和不溶性膳食纤维的提取工艺优化及其理化和功能特性的差异

刘洵¹^,²(), 夏其乐², 李彦坡³, 王阳光¹^,^*(), 陆胜民¹^,²^,^*()

1.浙江海洋大学食品与药学学院,浙江舟山 316022
2.浙江省农业科学院食品科学研究所,浙江省果蔬保鲜与加工技术研究重点实验室,农业农村部果品产后处理重点实验室,浙江杭州 310021
3.温州市农业科学研究院食品科学研究所,浙江温州 325000

收稿日期:2024-02-04 出版日期:2025-01-25 发布日期:2025-02-14
作者简介:刘洵(1999—),女,四川达州人,硕士研究生,研究方向为果品加工。E-mail:liuxun@zjou.edu.cn
通讯作者: *陆胜民,E-mail:lushengmin@hotmail.com;王阳光,E-mail:ygw0510@sohu.com
基金资助:
温州市环大罗山省级现代农业园区科技支撑项目(WZDLS2021-04)

Optimization of extraction process for soluble and insoluble dietary fibers from Ougan (Citrus suavissima Hort. ex Tanaka) pomace and the differences between their physicochemical properties and functional characteristics

LIU Xun¹^,²(), XIA Qile², LI Yanpo³, WANG Yangguang¹^,^*(), LU Shengmin¹^,²^,^*()

1. School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, Zhejiang, China
2. Provincial Key Laboratory of Fruit and Vegetable Preservation and Processing Technology, Key Laboratory of Postharvest Fruit Processing of the Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
3. Institute of Food Science, Wenzhou Academy of Agricultural Sciences, Wenzhou 325000, Zhejiang, China

Received:2024-02-04 Online:2025-01-25 Published:2025-02-14

摘要/Abstract

摘要： 为进一步提高瓯柑果渣资源的综合利用率和功能价值,以榨汁后的瓯柑鲜果渣为原料,采用超声协同纤维素酶法提取可溶性膳食纤维(soluble dietary fiber, SDF)和不溶性膳食纤维(insoluble dietary fiber, IDF),利用单因素试验和响应面试验优化工艺参数,并探究二者的体外功能特性。结果表明:在料液比1∶20(g·mL^-1)、超声功率450 W、纤维素酶添加量0.97%、酶解时间1 h工艺条件下,SDF和IDF的提取率分别为(10.42±0.31)%和(51.28±0.97)%。SDF表面多褶皱,而IDF表面较光滑但孔洞较多,由此造成二者理化性质和功能特性存在显著性差异。SDF相较于IDF,其持水力和膨胀力显著(P<0.05)升高,但持油力显著(P<0.05)降低。SDF在吸附葡萄糖和抑制α-葡萄糖苷酶活性方面显著(P<0.05)优于IDF;在30 min内,SDF和IDF对葡萄糖透析延迟效果最佳,其中SDF的葡萄粮透析延迟指数(GDRI)峰值可达(32.73±0.89)%。SDF和IDF在模拟小肠环境中可有效吸附胆固醇和胆酸盐,其中SDF表现出更高的吸附胆固醇和甘氨胆酸盐能力。在模拟胃环境中,SDF对亚硝酸盐离子的吸附能力显著(P<0.05)优于IDF。综上表明,瓯柑果渣膳食纤维体外功能活性强,尤其是SDF的降糖降脂和吸附亚硝酸盐离子功能特性显著优于IDF,可用于后续体内功能验证和功能性食品开发。

关键词: 瓯柑果渣, 可溶性膳食纤维, 不溶性膳食纤维, 超声协同酶法提取, 理化性质, 功能特性

Abstract:

To further improve the comprehensive utilization rate and functional value of Ougan pomace resources, freshly squeezed citrus pomace was used as raw material, and ultrasound assisted cellulase method was adopted to extract its soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Single factor experiments and response surface methodology were used to optimize the process parameters and their in vitro physicochemical properties and functional characteristics were explored and compared. The results showed that under the process conditions of solid-liquid ratio of 1∶20 (g·mL^-1), ultrasound power of 450 W, cellulase addition of 0.97%, and enzymatic hydrolysis time of 1 h, the extraction rates of SDF and IDF were (10.42±0.31)% and (51.28±0.97)%, respectively. SDF appeared multiple folds on surface while IDF’ appearance looked smoother and had more pores and holes, which caused significant difference in their physicochemical properties and functional characteristics. Compared to IDF, SDF had higher water-holding and swelling capacities but lower oil-holding capacity (P<0.05). Significantly (P<0.05) higher glucose adsorbing capacity and α-glucosidase inhibiting capacity were found in SDF than those in IDF, and both had the best delay effect on glucose dialysis within 30 min, with highest peak glucose dialysis retardation index (GDRI) (32.73±0.89)% existed in SDF. Both SDF and IDF effectively adsorbed cholesterol and cholate in the simulated small intestinal environment, and SDF showed better adsorption ability to cholesterol and glycocholate than IDF. SDF had a significantly (P <0.05) higher adsorption capacity for nitrite ions than IDF in the simulated gastric environment. In conclusion, the results indicated that dietary fibers in Ougan pomace had strong functional activity in vitro, especially significantly excellent performance found for SDF to adsorb glucose, lipid and nitrite, and could be used for subsequent in vivo function verification and functional food development.

Key words: Ougan pomace, soluble dietary fiber, insoluble dietary fiber, ultrasound assisted enzymatic extraction, physicochemical property, functional characteristic

中图分类号:

TS209

刘洵, 夏其乐, 李彦坡, 王阳光, 陆胜民. 瓯柑果渣可溶性和不溶性膳食纤维的提取工艺优化及其理化和功能特性的差异[J]. 浙江农业学报, 2025, 37(1): 189-202.

LIU Xun, XIA Qile, LI Yanpo, WANG Yangguang, LU Shengmin. Optimization of extraction process for soluble and insoluble dietary fibers from Ougan (Citrus suavissima Hort. ex Tanaka) pomace and the differences between their physicochemical properties and functional characteristics[J]. Acta Agriculturae Zhejiangensis, 2025, 37(1): 189-202.

图/表 11

表1 响应面试验设计参数

Table 1 Design parameters of the response surface experiment

水平 Level	因素Factor
水平 Level	A纤维素酶添加量 Enzyme addition amount/%	B酶解时间 Enzymatic hydrolysis time/h	C超声功率 Ultrasonic power/W
-1	0.6	0.5	400
0	0.8	1	450
1	1.0	1.5	500

图1 单因素试验结果分析 SDF,可溶性膳食纤维。图中不同小写字母表示处理间差异显著(P<0.05)。下同。

Fig.1 Analysis of single factor test results SDF,Soluble dietary fiber.Different lowercase letters indicate significant differences (P<0.05) among different teatments. The same as below.

表2 响应面试验结果

Table 2 Response surface test results

序号 Serial number	A酶添加量 Enzyme addition amount/%	B酶解时间 Enzymatic hydrolysis time/h	C超声功率 Ultrasonic power/W	SDF提取率 Extraction rate of SDF/%	IDF提取率 Extraction rate of IDF/%
1	0.6	0.5	450	7.32	50.47
2	1.0	0.5	450	8.32	50.50
3	0.6	1.5	450	8.80	49.63
4	0.6	1.0	450	8.95	49.78
5	0.6	1.0	400	7.12	48.61
6	1.0	1.0	400	7.21	49.59
7	0.6	1.0	500	7.62	48.90
8	1.0	1.0	500	7.97	50.55
9	0.8	0.5	400	6.51	50.17
10	0.8	1.5	400	7.17	48.13
11	0.8	0.5	500	7.53	50.26
12	0.8	1.5	500	8.21	49.78
13	0.8	1.0	450	9.90	51.13
14	0.8	1.0	450	10.45	49.91
15	0.8	1.0	450	11.20	51.24
16	0.8	1.0	450	10.10	51.31
17	0.8	1.0	450	9.99	52.66

表3 回归模型方差分析

Table 3 Analysis of variance of regression model

方差来源 Source of variance	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	提取率Extraction rate
方差来源 Source of variance	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value	显著性 Significance
模型Modle	29.56	9	3.28	16.99	0.000 6	**
A酶添加量Enzyme addition amount	0.321 6	1	0.321 6	1.66	0.238 1
B酶解时间Enzymatic hydrolysis time	1.48	1	1.48	7.66	0.027 8	*
C超声功率Ultrasonic power	1.38	1	1.38	7.16	0.031 7	*
AB	0.180 5	1	0.180 5	0.934 0	0.366 0
AC	0.016 5	1	0.016 5	0.085 2	0.778 8
BC	0.000 1	1	0.000 1	0.000 4	0.984 4
A²	3.62	1	3.62	18.72	0.003 5	*
B²	4.69	1	4.69	24.24	0.001 7	*
C²	15.49	1	15.49	80.12	<0.000 1	**
残差Residual error	1.35	7	0.193 3
失拟项Lack of fit	0.219 9	3	0.073 3	0.258 7	0.852 2	不显著
						Not significant
净误差Net error	1.13	4	0.283 3
总离差Total dispersion	30.91	16
R²=0.956 2			$R A d j 2$ =0.900 0	$R P r e 2$ =0.828 9

表3 回归模型方差分析

Table 3 Analysis of variance of regression model

方差来源 Source of variance	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	提取率Extraction rate
方差来源 Source of variance	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value	显著性 Significance
模型Modle	29.56	9	3.28	16.99	0.000 6	**
A酶添加量Enzyme addition amount	0.321 6	1	0.321 6	1.66	0.238 1
B酶解时间Enzymatic hydrolysis time	1.48	1	1.48	7.66	0.027 8	*
C超声功率Ultrasonic power	1.38	1	1.38	7.16	0.031 7	*
AB	0.180 5	1	0.180 5	0.934 0	0.366 0
AC	0.016 5	1	0.016 5	0.085 2	0.778 8
BC	0.000 1	1	0.000 1	0.000 4	0.984 4
A²	3.62	1	3.62	18.72	0.003 5	*
B²	4.69	1	4.69	24.24	0.001 7	*
C²	15.49	1	15.49	80.12	<0.000 1	**
残差Residual error	1.35	7	0.193 3
失拟项Lack of fit	0.219 9	3	0.073 3	0.258 7	0.852 2	不显著
						Not significant
净误差Net error	1.13	4	0.283 3
总离差Total dispersion	30.91	16
R²=0.956 2			$R A d j 2$ =0.900 0	$R P r e 2$ =0.828 9

图2 各因素交互作用对可溶性膳食纤维提取率的影响

Fig.2 Effect of each factor interaction on the extraction rate of soluble dietary fiber

图3 瓯柑果渣、可溶性膳食纤维和不溶性膳食纤维的扫描电镜图分析 A,600倍镜下果渣粉;B,2 000倍镜下果渣粉;C,600倍镜下的可溶性膳食纤维;D,2 000倍镜下的可溶性膳食纤维;E,600倍镜下的不溶性膳食纤维;F,2 000倍镜下的不溶性膳食纤维。

Fig.3 SEM analysis of Ougan pomace, soluble dietary fiber and insoluble dietary fiber A, Ougan pomace at 600×; B, Ougan pomace at 2 000×; C, Soluble dietary fiber at 600×; D, Soluble dietary fiber at 2 000×; E, Insoluble dietary fiber at 600×; F, Insoluble dietary fiber at 2 000×.

表4 瓯柑果渣膳食纤维的理化性质分析

Table 4 Analyses of physicochemical properties and functional characteristics of dietary fibers from Ougan pomace

材料 Material	持水力 Water holding capacity/ (g·g^-1)	膨胀力 Expandability/ (mL·g^-1)	持油力 Oil holding capacity/ (g·g^-1)
SDF	25.63±0.23 a	10.08±0.11 a	4.41±0.21 b
IDF	15.20±0.42 b	7.56±0.24 b	10.27±0.47 a
瓯柑果渣	12.74±0.26 c	1.67±0.05 c	3.94±0.28 b
Ougan pomace

图4 瓯柑膳食纤维的葡萄糖透析延迟指数 SDF,可溶性膳食纤维;IDF,不溶性膳食纤维。柱上无相同小写字母表示差异显著(P<0.05)。下同。

Fig.4 Glucose dialysis retardation index of dietary fibers from Ougan pomace SDF, Soluble dietary fiber; IDF, Insoluble dietary fiber. The bars marked without the same lowercase letter indicated significant differences at P<0.05. The same as below.

图5 瓯柑果渣膳食纤维的α-葡萄糖苷酶抑制能力

Fig.5 α-Glucosidase inhibitory ability of dietary fibers from Ougan pomace

图6 瓯柑果渣膳食纤维的胆固醇吸附能力和胆酸盐吸附率

Fig.6 Cholesterol adsorption capacity and cholate adsorption rate of dietary fibers from Ougan pomace

图7 瓯柑果渣膳食纤维的亚硝酸盐吸附能力

Fig.7 Nitrite adsorption capacities of dietary fibers from Ougan pomace

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瓯柑果渣可溶性和不溶性膳食纤维的提取工艺优化及其理化和功能特性的差异

Optimization of extraction process for soluble and insoluble dietary fibers from Ougan (Citrus suavissima Hort. ex Tanaka) pomace and the differences between their physicochemical properties and functional characteristics

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