中文摘要：

以山药皮为原料,采用超声协同酶法提取可溶性膳食纤维。以单因素试验为基础,采用响应面分析法,对超声协同糖化酶水解工艺中影响可溶性膳食纤维得率的3个因素,即超声功率、超声时间和料液比进行优化。结果表明：各因素对可溶性膳食纤维得率影响的主次顺序为：料液比〉超声时间〉超声功率,超声协同糖化酶水解工艺的最优条件为料液比1∶40g/m L,超声功率280W,超声时间40min,加酶量4%。在此条件下可溶性膳食纤维得率为6.68%,与预测值6.77%较为接近,拟合良好。

英文摘要：

Ultrasound-assisted enzymatic extraction was adopted to extract the soluble dietary fiber （SDF） from the peel of Chinese yam. Three factors influencing the yield of SDF, ultrasound power, ultrasound time and liquid/solid ratio were optimized using the combination of one-factor-at-a-time method and response surface methodology. The results showed that the three factors＂ signi？cance could be ranked in a decreasing order of liquid/solid ratio〉ultra- sound time〉ultrasound power. The optimal conditions were determined as 1：40g/mL, 280W, 40min and 4% for ma- terialfliquid ratio, ultrasound power, ultrasound time and dosage of glucoamylase, respectively. The yield of SDF under the optimized condition was 6.68%, close to the predicted value of 6.77%.