Separation of Pigment and Pectin from Pitaya Peel by Aqueous Two-phase System

HU Jinmei; WU Qiaoting; XIE Jingjing; ZHOU Lin

doi:10.13386/j.issn1002-0306.2020010087

Volume 42 Issue 2

Jan. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(2): 37-41. > DOI: 10.13386/j.issn1002-0306.2020010087

HU Jinmei, WU Qiaoting, XIE Jingjing, ZHOU Lin. Separation of Pigment and Pectin from Pitaya Peel by Aqueous Two-phase System[J]. Science and Technology of Food Industry, 2021, 42(2): 37-41. DOI: 10.13386/j.issn1002-0306.2020010087

Citation:

PDF (1172 KB)

Separation of Pigment and Pectin from Pitaya Peel by Aqueous Two-phase System

1. College of Guangdong Polytechnic of Environmental Protection Engineering, Foshan 528216, China;
2. Guangdong Pharmaceutical University, Guangzhou 510006, China

More Information

Received Date: January 08, 2020
Available Online: January 20, 2021

Graphical Abstract

Abstract

Abstract

The natural red pigment and pectin in pitaya peel were separated simultaneously by aqueous two-phase system(ATPS)to promote the development of pitaya peel resource. Taking pitaya peel as raw material,the extraction of red pigment and pectin from pitaya peel by PEG/(NH₄)₂SO₄ ATPS was studied. Four different factors followed as PEG relative molecular weight,weight fraction of PEG,system pH,weight fraction of ammonia sulfate were investigated based on the extraction yield of red pigment and pectin from pitaya peel. The results showed that the extraction yield of pigment and pectin increased with the increasing of the weight fraction of PEG and ammonia sulfate. When the phase ratio was close to 0.5,the pigment in the upper phase and pectin in the lower phase showed better separation. The optimum conditions for ATPS was pH4.0 using ATPS of PEG6000 and ammonia sulfate,with the weight fraction of 16% and 19%,respectively. Under these conditions,the extraction yield of the desired red pigment enriched in the upper phase of ATPS was 1.82%±0.04%,while the pectin was enriched in the lower phase of ATPS with an extraction rate of 3.68%±0.13%. In conclusion,the ATPS could simultaneously separate pigment and pectin from pitaya peel,with the advantages of mild operational conditions,simple process and high yield. The study was supposed to provide the experimental basis for the comprehensive utilization and development of pitaya peel.
- pitaya peel,
- pigment,
- pectin,
- aqueous two-phase system

FullText(HTML)

References (22)

References

[1]	冯玲,贺洁,谭强,等.火龙果研究及加工进展[J].轻工科技,2018,34(6):10-12 ,62.
[2]	Esatbeyoglu T,Wagner A E,Motafakkerazad R,et al.Free radical scavenging and antioxidant activity of betanin:Electron spin resonance spectroscopy studies and studies in cultured cells[J].Food and Chemical Toxicology,2014,73:119-126.
[3]	王蔚婕,唐道邦,曹清明,等.火龙果的营养价值及加工现状[J].中国食物与营养,2019,25(4):27-30.
[4]	陈冠林,邓晓婷,胡坤,等.火龙果的营养价值、生物学活性及其开发应用[J].现代预防医学,2013,40(11):2030-2033.
[5]	周俊良,沈佳奇,韩秀梅,等.提取火龙果果皮红色素主要工艺的比较研究[J].浙江农业科学,2017,58(1):110-114.
[6]	张兆英,韩婧,宋丽丽,等.微波辅助提取火龙果果皮红色素及其稳定性的研究[J].中国调味品,2019,44(10):168-172.
[7]	鲁青,张超凤,严美婷,等.超声波-酶解辅助提取火龙果皮色素的工艺优化[J].食品研究与开发,2019,40(17):68-72.
[8]	王雪,丁金龙,黄苇,等.火龙果皮中果胶的提取及其结构研究[J].中国食品添加剂,2015(3):102-106.
[9]	王雪.火龙果皮中色素与果胶的研究[D].广州:广东工业大学,2015.
[10]	贺江,刘蕊,韩淯欣,等.火龙果果皮色素提取及其性质与应用[J].江苏农业科学,2017,45(21):213-215.
[11]	张灵帮,邵玲,胡隼,等.两种火龙果果皮红色素提取工艺优化及其抗氧化活性[J].食品工业科技,2019,40(5):163-169 ,175.
[12]	范芳.双水相萃取技术的应用进展[J].化学与生物工程,2011,28(7):16-20.
[13]	Chethana S,Nayak C A,Raghavarao K S M S.Aqueous two phase extraction for purification and concentration of betalains[J].Journal of Food Engineering,2007,81(4):679-687.
[14]	袁亚芳,赵珍珍,王威,等.'红仙蜜'火龙果果皮红色素的提取工艺研究[J].热带作物学报,2014,35(1):161-165.
[15]	沈锐,赵壮志,李磊,等.火龙果皮中果胶的提取工艺优化及理化性质分析[J].食品研究与开发,2018,39(12):71-78.
[16]	叶丽君,邵伟琪,王兴莉,等.不同pH条件下火龙果色素的降解动力学[J].食品科学,2012,33(19):35-38.
[17]	Stintzing F C,Carle R.Functional properties of anthocyanins and betalains in plants,food,and in human nutrition[J].Trends in Food Science & Technology,2004,15(1):19-38.
[18]	陈晶晶,刘锴栋,陈燕,等.红肉火龙果果皮果胶提取工艺条件的优化研究[J].中国南方果树,2014,43(3):96-98.
[19]	Stintzing F C,Schieber A,Carle R.Betacyanins in fruits from red-purple pitaya,Hylocereus polyrhizus(Weber)Britton & Rose[J].Food Chemistry,2002,77(1):101-106.
[20]	吕晓玲,王玉平,周平,等.甜菜红色素主要成分抗氧化能力[J].食品研究与开发,2009,30(6):39-43.
[21]	Herbach K M,Stintzing F C,Carle R.Betalain stability and degradation-Structural and chromatic aspects[J].Journal of Food Science,2006,71(4):R41-R50.
[22]	宋珊珊.火龙果果皮果胶提取工艺及性质研究[J].保鲜与加工,2016,16(4):94-98.

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	王雅利，赵楠，葛黎红，赖海梅，杨梦露，黄玉立，梅源，刘达玉，朱永清. 酵母菌对发酵萝卜品质的影响. 食品与发酵工业. 2024(24): 68-75 .
2.	刘艳秋，范梓琪，常凯，毛迪锐，徐澎，耿业业. 玫瑰面包啤酒生产工艺优化. 北华大学学报(自然科学版). 2023(01): 134-140 .
3.	颜子豪，孟庆芳，陈江魁，孙嘉怡. 冰糖红梨酒发酵工艺优化及香气成分分析. 食品工业科技. 2022(06): 228-235 . 本站查看
4.	李夏，谢光杰，王东鹏，徐旻. 发酵条件对高山葡萄石斛酒品质的影响研究. 食品安全质量检测学报. 2022(12): 4036-4042 .
5.	赵彤，王宣，吴黎明，延莎，卢焕仙，赵洪木，薛晓锋. 发酵蜂产品研究进展. 食品工业科技. 2022(14): 461-466 . 本站查看
6.	刁体伟，陈晓姣，冷银江，魏鑫，赖晓琴，马懿. 植物源多酚对梨酒抗氧化能力及其感官品质的影响. 食品与发酵工业. 2022(23): 93-101 .