摘要
探讨麦麸中可溶性膳食纤维提取的工艺条件及其对花生油的抗氧化影响。通过正交实验确定了可溶性膳食纤维提取的优化工艺条件,通过将可溶性膳食纤维加入花生油来抑制油脂的氧化,同时也对它与其他抗氧化剂的比较和协同增效作用进行了研究。结果表明,可溶性膳食纤维提取的最佳工艺组合为100℃、pH7.0、加水量10mL/g和10min；麦麸可溶性膳食纤维能够有效抑制花生油的氧化,是一种高效的具有推广价值的食品抗氧化剂。
Condition of extracting soluble dietary fiber （SDF） from wheat bran and its protection against peanut oil oxidation was studied. Optimum process parameters of extracting SDF were determined by orthographical test. And by adding SDF into peanut oil, its inhibition against oil oxidating, its comparison with other antioxidants in an- tioxidating and its cooperation with them in raising antioxidation activity were respectively investigated. Resuhs indicate that optimum extraction process parameters were as follows： 100℃ , pH7.0, volume of adding water 10mL/g and 10min; SDF in wheat bran may effectively protect peanut oil from oxidating, so, is a food antioxidant of having promising future in popularizing and applying.
出处
《食品工业》
北大核心
2006年第3期3-5,共3页
The Food Industry
