膳食纤维是健康饮食中重要的组成成分，具有许多有益的生理功能。本文以刺梨果渣为原料，采用超声波辅助提取技术提取不溶性膳食纤维（IDF），通过单因素试验研究超声功率、提取时间、提取温度以及料液比4个因素对刺梨果渣IDF得率的影响，并使用Box-Behnken中心组合法和响应面优化法，对刺梨果渣IDF的提取工艺进行了优化。结果表明，最佳提取工艺条件：超声功率为184 W、提取时间为14.7 min、提取温度为49.5 ℃、料液比为1:16.25 g/mL，此时刺梨果渣IDF的最大得率为76.00%，与预测值基本一致，表明优化超声辅助提取刺梨果渣IDF具有较好的准确性和可靠性。基本组成成分分析表明刺梨果渣IDF主要包括纤维素（42.06%±0.82%）、半纤维素（13.26%±0.01%）以及木质素（12.36%±0.78%），此外，与传统水提法相比，超声提取制备的IDF含量更高。

Dietary fiber is an important part of a healthy diet and offers many physiological benefits. In this work, the pomace of Rosa Roxburghii Tract fruit was used as raw material. The insoluble dietary fiber (IDF) from the pomace of R. Roxburghii Tract fruit was extracted by ultrasonic-assisted extraction technology. The effects of ultrasonic power, extraction time, extraction temperature and ratio of material to liquid on the yields of IDF were investigated by single factor experiments. The optimal extraction conditions were optimized by Box-Behnken design (BBD) and response surface methodology (RSM). The results showed that the optimal extraction conditions were as follow: ultrasonic power of 184 W, extraction time of 14.7 min, extraction temperature of 49.5 ℃, and material-to-liquid ratio of 1:16.25 g/mL. Under this optimal extraction, the maximum yield of IDF was 76.00% in accordance with the predicted value, indicating that the optimization of ultrasonic-assisted extraction of IDF from the pomace of R. Roxburghii Tract fruit had good accuracy and reliability. Results of basic component analysis indicated that crude IDF was mainly composed of cellulose (42.06%±0.82%), hemicellulose (13.26%±0.01%) and lignin (12.36%±0.78%). In addition, compared with the conventional hot water method, ultrasonic-assisted extraction could increase the content of IDF.

广州市科技计划项目（201803050001）