超声辅助柠檬酸提取百香果果皮高酯果胶及其理化性质分析

辛明; 李昌宝; 李杰民; 黄音如; 孙宇; 唐雅园; 盛金凤; 孙健; 李丽; 邓军; 何雪梅; 刘国明; 零东宁

doi:10.13386/j.issn1002-0306.2020050086

超声辅助柠檬酸提取百香果果皮高酯果胶及其理化性质分析

辛明^1,2,
李昌宝^1,2,,
李杰民¹,
黄音如¹,
孙宇¹,
唐雅园¹,
盛金凤¹,
孙健^1,2,,
李丽^1,2,
邓军³,
何雪梅¹,
刘国明¹,
零东宁¹

1. 广西壮族自治区农业科学院农产品加工研究所, 广西南宁 530007;
2. 广西果蔬贮藏与加工新技术重点实验室, 广西南宁 530007;
3. 南宁云鸥物流股份有限公司, 广西南宁 530007

基金项目:

广西重点研发计划（桂科AB18221110、桂科AB18294027）；广西自然科学基金项目（2020GXNSFAA259002）；广西"八桂学者"专项经费（[2016]21）；广西农业科学院基本科研业务费项目（桂农科2018YT26、桂农科2020YM41）。

详细信息

作者简介:
辛明(1984-),女,硕士,高级工程师,研究方向:农产品贮藏与加工,E-mail:xinming-17@163.com。

通讯作者:
李昌宝(1981-),男,硕士,副研究员,研究方向:农产品贮藏与加工,E-mail:lichangbao008@163.com

孙健(1978-),男,博士,研究员,研究方向:农产品贮藏与加工,E-mail:jiansun@gxaas.net。

中图分类号: TS255.53
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出版历程
- 收稿日期: 2020-03-08
- 网络出版日期: 2021-03-01
- 刊出日期: 2021-02-14

Optimization of Extraction Technology of High Methoxyl Pectin from Passion Fruit Peel by Ultrasound Assisted with Citric Acid Extraction and Its Physicochemical Properties

1. Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China;
2. Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007, China;
3. Nanning Yunou Logistics Co., Ltd., Nanning 530007, China

摘要

摘要: 为开发优质果胶资源，利用超声辅助柠檬酸法从百香果果皮中提取高酯果胶，采用单因素实验探讨了料液比、pH、提取时间、超声功率对果胶得率的影响，应用正交试验确定果胶的最优提取工艺，并对其理化性质进行比较分析。结果表明，提取过程中各因素对果胶得率的影响大小为：提取时间 > 料液比 > pH > 超声功率；最佳提取工艺为：料液比1：40（g/mL）、pH2.00、提取时间60 min、超声功率为180 W。该条件下百香果果皮果胶得率为13.07%。经理化性质测定，果胶干燥失重为5.92%、灰分含量为4.18%、酸不溶物含量为0.27%、pH为3.55、酯化度为72.32%，属于高酯化果胶。本研究结果可为百香果果皮果胶的工业化生产提供技术支撑。
- 百香果果皮 /
- 高酯果胶 /
- 超声波 /
- 提取 /
- 理化性质
Abstract: To develop high-quality pectin resources,high methoxyl pectin from passion fruit peel was extracted by ultrasonic assisted citric acid method. The effects of the single factors(solid-liquid ration,pH value,extraction time,and ultrasonic power)on the yield of pectin were studied. Orthogonal test was designed to identity the optimal extraction process of pectin. The physicochemical properties of extracted pectin were compared and analyzed. The result of the process optimization experiments showed that extraction time had the most significant influence on extraction rate,followed by solid-liquid ration,pH value,and ultrasonic power. The optimum extraction conditions of pectin from passion fruit peel were shown as:Solid-liquid ration 1:40 (g/mL),pH value 2.00,extraction time 60 min,and ultrasonic power 180 W. Under these conditions,the extraction of pectin was 13.07%. The results from physicochemical analyses showed the weight loss was 5.92%,the ash contents was 4.18%,the acid insoluble matter contents was 0.27%,the pH value was 3.55,and the degree of esterification was 72.32%,which belongs to high esterification pectin. This conclusion would provide technical support for the industrial production of passion peel pectin.
- passion fruit peel /
- high methoxyl pectin /
- ultrasonic /
- extraction /
- physicochemical characteristic

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