作者：王华,李焕霞,刘树立
作者单位：中国农业科学院柑桔研究所,西南大学食品科学学院
摘要：本研究以甜橙榨汁过程所得皮渣为原料,对其采用微波-化学方法处理,探讨柑橘膳食纤维的加工工艺。利用微波-氢氧化钠工艺制备柑橘膳食纤维的最佳工艺组合为A4B3C2D4,即输出功率750W,氢氧化钠浓度0.06mol/L、加热后沸腾时间150s、料液比为1:60,影响程度由大到小依次为B>D>A>C,方差分析表明氢氧化钠浓度对试验的影响较显著,料液比影响一般显著,而加热时间和输出功率则影响不显著,制备的柑橘膳食纤维其质量有明显改善,而且保留了大量的功能成分,在保健食品开发方面有良好的应用前景。
关键词：柑橘,膳食纤维,微波-化学法,品质
Title: Study on Preparation Technology of Citrus Dietary Fiber by Microwave Chemical Method
Authors: WANG Hua,LI Huan-xia,LIU Shu-li
Abstract: The preparation conditions of dietary fiber from citrus by microwave chemical method and its characteristics were studied. The optimal conditions of microwave-NaOH method are microwave output power 750 W,NaOH concentration 0.06 mol/L,bioling time 150 s and ratio of material to liquid 1:60. Results of analysis of variance showed that the effect of concentration of NaOH is the most marked,and ratio of material to liquid takes the second place,but the effects of microwave output power and time are not significant.
Key words: citrus； dietary fiber； microwave chemical method； quality；
文献注录：王华,李焕霞,刘树立. 柑橘膳食纤维的微波-化学法制备工艺研究 [J]. 食品科学. 2008, 08: 155-157.
报/刊名：《食品科学》，发表于2008 / 第 08 期。
文献类型： [J] （文献级别：核心刊物）
页码：第 155-157 页 / 共3 页