微波-酸法优化提取葡萄皮渣水溶性膳食纤维

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中图分类号：TS209 文献标志码：A 文章编号：1000-9973（2025）07-0001-06

DOI：10.3969/j.issn.1000-9973.2025.07.001

Optimization of Extraction of Water-Soluble Dietary Fiber from Grape Skin Pomace by Microwave-Acid Method

ZHANG Yan1，MAIMAITI·Gulinuer1，YANG Hua-feng²，XUE Shu-hua²， GAO Ya-jie¹，LIU Chen-long1，ZHENG Shu-qin，KONG Ling-ming1 （1.School of Food Science and Pharmacy， Xinjiang Agricultural University， Urumqi 83oo52，China; 2. Xinjiang Xiangdu Liquor Industry Co.，Ltd.，Bayingolin Mongol Autonomous Prefecture 841loo，China）

Abstract： In this study，soluble dietary fiber （SDF） is successfully extracted from Cabernet Sauvignon grape skin pomace in Yanqi Basin of Xinjiang using microwave-assisted acid method，and the optimal process parameters during extraction are explored. The research focus is concentrated on evaluating the yield of SDF，and through analysis of four key variables such as citric acid mass fraction，solid-liquid ratio， microwave power and microwave time，the effect of these parameters on the yield of SDF is explored in depth. On the basis of single factor test，response surface analysis method is used to finely adjust and optimize these conditions，and the optimal extraction process parameters are finally determined to be solid-liquid ratio of 1：24.97 ，microwave power of 22o.56 W and microwave time of 60.24s ，Under these optimized conditions，the yield of SDF in grape skin pomace reaches 22.17% . In addition，the swelling force，water holding capacity and oil holding capacity of SDF are measured，and its microstructure is analyzed by scanning electron microscopy （SEM）. The research results have not only provided a powerful theoretical basis for the high-value utilization of grape skin pomace，but also opened up new avenues for the deep processing of related industries and the comprehensive utilization of resources.

Key words： Cabernet Sauvignon grape skin pomace in Yanqi Basin of Xinjiang；water-soluble dietary fiber;microwave-assisted acid method;response surface methodology

新疆是全国酿酒葡萄的主要产区之一[1]，新疆焉耆盆地因其独特的地理和气候条件，孕育了丰富且优质的赤霞珠葡萄，赤霞珠葡萄更是以其优良的品质和独特的口感被誉为“酿酒红葡萄之王”。（剩余10602字）