张永芳

（郑州科技学院，河南郑州450064）

摘要：膳食纤维作为第七大营养素具有突出的保健功能，芹菜属伞形花科一年生或二年生草本植物，价格低廉，而且含有大量的膳食纤维，因此在实验室条件下研究芹菜中膳食纤维的工艺条件是很有意义的。通过单因素实验和正交试验，研究了以芹菜粉为原料，提取芹菜中膳食纤维的工艺。采用不同的溶解方法（酸溶或碱溶等），研究在温度、时间、pH、提取剂等条件下对膳食纤维提取率的影响，寻找最佳的提取工艺，最佳工艺结果表明：不溶性膳食纤维的总产率达54.3%，其工艺条件为温度52℃，时间33min，pH3.8，料液比1∶9。该研究将为膳食纤维的工业化生产提取提供一定的依据。

关键词：芹菜；膳食纤维；提取工艺

Research on Dietary Fiber Extraction Technique from Celery

ZHANG Yong-fang

（Department of Food and Eneineering, Zhengzhou University of Science and Technology，Zhengzhou 450064，China）

Abstract: Dietary fiber has outstanding health function as the seventh largest nutrient. Celery is an annual or biennial herbsof umbilical flowers. It is of low prices，but also contains large amounts of dietary fiber，so the study of celery in thelaboratory conditions of dietary fiber processing conditions is very meaningful.Through single factor test and orthogonaltest，extraction of dietary fiber in celery is studied with celery powder as raw. Through different dissolution（acid solubleor alkali solution）methods，effects of temperature，acidity，time，extraction agent and other conditions on theextraction rate of dietary fiber，were studied to optimize extraction process. The results show that the processtemperature is 52 ℃；time is 33 min；pH value is 3.8；solid-liquid ratio is 1∶9. Total yield of insoluble dietary fiberwas 54.3 %. This study provides a basis for the industrial production of dietary fiber extraction.

Key words:celery；dietary fiber；extracting technology

（2017年第20卷第2期）