Optimization of Response Surface for Ultrasonic Acid Extraction of Pectin from Passion Fruit Peel and Its Antioxidant Activity

WANG Jinxiu; ZHAO Qingqing; XU Xinyi; XIE Qian; CHEN Qingxi

doi:10.13386/j.issn1002-0306.2021090363

Volume 43 Issue 13

Jun. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(13): 162-170. > DOI: 10.13386/j.issn1002-0306.2021090363

WANG Jinxiu, ZHAO Qingqing, XU Xinyi, et al. Optimization of Response Surface for Ultrasonic Acid Extraction of Pectin from Passion Fruit Peel and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(13): 162−170. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090363.

Citation:

PDF (4013 KB)

Optimization of Response Surface for Ultrasonic Acid Extraction of Pectin from Passion Fruit Peel and Its Antioxidant Activity

College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350000, China

More Information

Received Date: October 10, 2021
Available Online: April 30, 2022

Graphical Abstract

Abstract

Abstract

In order to further realize the waste utilization of PFP and reduce the waste of resources and environmental pollution, PFP pectin was extracted by ultrasonic assisted acid method and its antioxidant activity was studied. By investigating the effects of pH, solid-liquid ratio, ultrasonic time, ultrasonic power and ultrasonic temperature on the extraction ratio of PFP pectin, response surface optimization was carried out on the basis of single factor test to get the best extraction process, and acid method was used as the control. The effects of ultrasonic-assisted acid method on scavenging DPPH free radical (DPPH·), hydroxyl free radical (·OH) and superoxide anion free radical ( ${\text{O}}_{2}^{-}$ ·) of PFP pectin were studied. The results showed that: The optimal extraction parameters of PFP pectin by ultrasonic assisted acid method were pH2.0, ultrasonic time 70 min, ultrasonic power 210 W, ultrasonic temperature 45 ℃, and the yield of pectin was 14.78%±0.21%. The scavenging rates of DPPH·, ·OH and ${\text{O}}_{2}^{-}$ · were 60.96%±1.03%, 80.16%±1.78% and 59.13%±2.10%, which were higher than those of acid method.
- pectin,
- ultrasonic assisted acid method,
- response surface optimization,
- antioxidant activity

FullText(HTML)

References (43)

References

[1]	刘纯友, 殷朝敏, 黄永春, 等. 百香果皮多糖的分离纯化、结构特性及生物活性研究进展[J]. 食品工业科技,2018,39(8):335−340, 351. [LIU C Y, YIN C M, HUANG Y C, et al. Progress in extraction, separation and purification, structural characteristics and bioactivities of polysaccharides of passiflora edulis peel[J]. Science and Technology of Food Industry,2018,39(8):335−340, 351. LIU Chunyou, YIN Chaomin, HUANG Yongchun, et al. Progress in extraction, separation and purification, structural characteristics and bioactivities of polysaccharides of passiflora edulis peel [J]. Science and Technology of Food Industry, 2018, 39(8): 335-340, 351.
[2]	DA SILNA J K, CAZARIN C B B, BATISTA Â G, et al. Effects of passion fruit (Passiflora edulis) byproduct intake in antioxidant status of Wistar rats tissues[J]. LWT-Food Science and Technology,2014,59(2):1213−1219. doi: 10.1016/j.lwt.2014.06.060
[3]	唐语琪, 杨其军, 冼淑颜, 等. 百香果产业支撑乡村振兴的现状与对策建议[J]. 中国农业文摘-农业工程,2021,33(3):31−32, 60. [TANG Y Q, YNG Q J, XIAN S Y, et al. Current situation and countermeasures of passion fruit industry supporting rural revitalization[J]. Chinese Agricultural Abstracts-Agricultural Engineering,2021,33(3):31−32, 60. doi: 10.3969/j.issn.1002-5103.2021.03.012 TANG Y Q, XIAN S Y, et al. Current situation and countermeasures of passion fruit industry supporting rural revitalization [J]. Chinese Agricultural Abstracts - Agricultural Engineering, 2021, 33(3): 31-32, 60. doi: 10.3969/j.issn.1002-5103.2021.03.012
[4]	龙倩倩. 西番莲果汁加工过程中香气成分变化 [D]. 广州: 华南农业大学, 2018. LONG Q Q. Changes of aroma components in processing of passionflower juice[D]. Guangzhou: South China Agricultural University, 2018.
[5]	NING X, LUO Z H, CHEN Z L, et al. Fortification of set yogurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality[J]. Journal of Dairy Science,2021,104(4):4084−4093. doi: 10.3168/jds.2020-19261
[6]	ZHU X H, DUAN Z H, YANG Y X, et al. Development of passion fruit juice beverage[J]. IOP Conference Series: Earth and Environmental Science,2017,100(1):22−25.
[7]	康超, 杨玉霞, 冯珍, 等. 响应面法优化百香果醋发酵工艺及质量分析[J]. 中国酿造,2018,37(8):186−191. [KANG C, YANG Y X, FENG Z, et al. Optimization of fermentation technology for Passiflora edulis vinegar by response surface methodology and its quality analysis[J]. China Brewing,2018,37(8):186−191. doi: 10.11882/j.issn.0254-5071.2018.08.037 KANG C, YANG Y X, FENG Z, et al. Optimization of fermentation technology for Passiflora edulis vinegar by response surface methodology and its quality analysis [J]. China Brewing, 2018, 37(8): 186-191. doi: 10.11882/j.issn.0254-5071.2018.08.037
[8]	程宏桢, 蔡志鹏, 王静, 等. 基于GC-MS、GC-O和电子鼻技术评价百香果酒香气特征[J]. 食品科学,2021,42(6):256−264. [CHEN H Z, CAI Z P, WANG J, et al. Combined use of GC-MS, GC-O and electronic nose technology to evaluate the aroma characteristics of passion fruit wine[J]. Food Science,2021,42(6):256−264. doi: 10.7506/spkx1002-6630-20200319-286 CHEN H Z, CAI Z P, WANG J, et al. Combined Use of GC-MS, GC-O and electronic nose technology to evaluate the aroma characteristics of passion fruit wine [J]. Food Science, 2021, 42(6): 256-264. doi: 10.7506/spkx1002-6630-20200319-286
[9]	刘运花. 西番莲果皮中果胶的提取及性质研究 [D]. 广州: 华南农业大学, 2017. LIU Y H. Study on extraction and propertities of pectin from passiflora edulis rind[D]. Guangzhou: South China Agricultural University, 2017.
[10]	林增学. 百香果皮多糖的保健功能及生态旅游利用研究 [D]. 长沙: 中南林业科技大学, 2019. LIN Z X. Study on health care function and ecotourism utilization of passionfruit peel polysaccharide[D]. Changsha: Central South University of Forestry and Technology, 2019.
[11]	LÓPEZ-VARGAS J H, FERNÁNDEZ-LÓPEZ J, PÉREZ-ÁLVAREZl J A, et al. Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa ) co-products[J]. Food Research International,2013,51(2):756−763. doi: 10.1016/j.foodres.2013.01.055
[12]	朱文娴, 夏必帮, 廖红梅. 西番莲的功能活性成分及加工与综合利用研究进展[J]. 食品与机械,2018,34(12):181−184. [ZHU W X, XIA B B, LIAO H M. Research progress on functional active components, processing and comprehensive utilization of passion flower[J]. Food and Machinery,2018,34(12):181−184. ZHU W X, XIA B B, LIAO H M. Research progress on functional active components, processing and comprehensive utilization of passion flower [J]. Food and Machinery, 2018, 34(12): 181-184.
[13]	应姗姗. 火龙果皮中果胶提取及改性研究 [D]. 杭州: 浙江大学, 2014. YING S S. Study on the extraction and modification of pectin from huolong peel[D]. Hangzhou: Zhejiang University, 2014.
[14]	王文骏. 柑橘皮果胶超声辅助提取的作用机制研究 [D]. 杭州: 浙江大学, 2018. WANG W J. Mechanism of ultrasound-assisted extraction of citrus peel pectin[D]. Hangzhou: Zhejiang University, 2018.
[15]	王雨晴, 刘畅, 杨春莉, 等. 食品中果胶提取及功能性研究进展[J]. 中国调味品,2020,45(8):175−177. [WANG Y Q, LIU C, YANG C L, et al. Research progress in the extraction and function of pectin in food[J]. China Condiment,2020,45(8):175−177. doi: 10.3969/j.issn.1000-9973.2020.08.039 WANG Y Q, LIU C, YANG C L. et al. Research progress in the extraction and function of pectin in food [J]. China Condiment, 2020, 45(8): 175-177. doi: 10.3969/j.issn.1000-9973.2020.08.039
[16]	孙杨. 超声波辅助提取对绿茶提取液品质的影响 [D]. 合肥: 安徽农业大学, 2015. SUN Y. Effects of ultrasonic assisted extraction on the quality of green tea extract[D]. Hefei: Anhui Agricultural University, 2015.
[17]	MENG Q R, CHEN Z H, CHEN F, et al. Optimization of ultrasonic-assisted extraction of polysaccharides from Hemerocallis citrina and the antioxidant activity study[J]. Journal of Food Science,2021,86(7):3082−3096. doi: 10.1111/1750-3841.15806
[18]	TOMA M, VINATORU M, PANIWNYK L, et al. Investigation of the effects of ultrasound on vegetal tissues during solvent extraction[J]. Ultrasonics-Sonochemistry,2001,8(2):137−142. doi: 10.1016/S1350-4177(00)00033-X
[19]	TORKAMANI A E, JULIANO P, AJLOUNI S, et al. Impact of ultrasound treatment on lipid oxidation of cheddar cheese whey[J]. Ultrasonics-Sonochemistry,2014,21(3):951−957. doi: 10.1016/j.ultsonch.2013.11.021
[20]	OLIVEIRA C F D, GIORDANI D, LUTCKEMIER R, et al. Extraction of pectin from passion fruit peel assisted by ultrasound[J]. Food Science and Technology,2016,71:110−115.
[21]	黎英, 刘夏蕾, 林娅新, 等. 超声-微波协同提取百香果皮果胶的工艺研究[J]. 热带作物学报,2020,41(2):386−393. [LI Y, LIU X L, LIN Y X, et al. Study on ultrasonic-microwave assisted extraction of pectin from passion fruit peel[J]. Chinese Journal of Tropical Crops,2020,41(2):386−393. doi: 10.3969/j.issn.1000-2561.2020.02.025 LI Y, LIU X L, LIN Y X, et al. Study on ultrasonic - microwave assisted extraction of pectin from passion fruit peel [J]. Chinese Journal of Tropical Crops, 2020, 41(2): 386-393. doi: 10.3969/j.issn.1000-2561.2020.02.025
[22]	严汉彬, 韩珍, 徐艳, 等. 超声波辅助酶法提取百香果皮中果胶的工艺研究[J]. 中国食品添加剂,2021,32(6):7−10. [YIN H B, HAN Z, XU Y, et al. Study on ultrasonic assisted enzymatic extraction of pectin from passion fruit peel[J]. China Food Additives,2021,32(6):7−10. YIN H B, HAN Z, XU Y, et al. Study on ultrasonic assisted enzymatic extraction of pectin from passion fruit peel [J]. China Food Additives, 2021, 32(6): 7-10.
[23]	辛明, 李昌宝, 李杰民, 等. 超声辅助柠檬酸提取百香果皮高酯果胶及其理化性质分析[J]. 食品工业科技,2021,42(4):115−120. [XIN M, LI C B, LI J M, et al. Optimization of extraction technology of high methoxyl pectin from passion fruit peel by ultrasound assisted with citric acid extraction and its physicochemical properties[J]. Science and Technology of Food Industry,2021,42(4):115−120. XIN M, LI C B, LI J M, et al. Optimization of extraction technology of high methoxyl pectin from passion fruit peel by ultrasound assisted with citric acid extraction and its physicochemical properties [J]. Science and Technology of Food Industry, 2021, 42(4): 115-120.
[24]	LIU J, BI J, MCCLEMENTS D J, et al. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review[J]. Carbohydrate Polymers,2020,250:116890. doi: 10.1016/j.carbpol.2020.116890
[25]	SI Q X, YONG J Z, KAN J. Antioxidant activity in vitro and in vivo of the polysaccharides from different varieties of Auricularia auricula[J]. Food & Function,2016,7(9):3868−3879.
[26]	BARBOSA P D M, RUVIARO A R, MACEDO G A. Comparison of different Brazilian citrus by-products as source of natural antioxidants[J]. Food Science and Biotechnology,2018,27(5):1301−1309. doi: 10.1007/s10068-018-0383-4
[27]	RAHMANI Z, KHODAIYAN F, KAZEMI M, et al. Optimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel[J]. International Journal of Biological Macromolecules,2020,147:1107−1115. doi: 10.1016/j.ijbiomac.2019.10.079
[28]	ENCALADA A M I, Pérez C D, FLORESl S K, et al. Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction[J]. Food Chemistry,2019,289:453−460. doi: 10.1016/j.foodchem.2019.03.078
[29]	马丽苹, 焦昆鹏, 罗磊, 等. 改性苹果果胶性质及抗氧化活性[J]. 食品科学,2017,38(23):121−128. [MA L P, JIAO K P, LUO L, et al. Characterization and antioxidant activity of modified apple pectin[J]. Food Science,2017,38(23):121−128. doi: 10.7506/spkx1002-6630-201723020 MA L P, JIAO K P, LUO L, et al. Characterization and antioxidant activity of modified apple pectin [J]. Food Science, 2017, 38(23): 121-128. doi: 10.7506/spkx1002-6630-201723020
[30]	宋佳敏, 王鸿飞, 孙朦, 等. 响应面法优化金蝉花多糖提取工艺及抗氧化活性分析[J]. 食品科学,2018,39(4):275−281. [SONG J M, WANG H F, SUN M, et al. Optimization of extraction and antioxidant activity of polysaccharides from Cordyceps cicadae by response surface methodology[J]. Food Science,2018,39(4):275−281. doi: 10.7506/spkx1002-6630-201804041 SONG J M, WANG H F, SUN M, et al. Optimization of extraction and antioxidant activity of polysaccharides from Cordyceps cicadae by response surface methodology [J]. Food Science, 2018, 39(4): 275-281. doi: 10.7506/spkx1002-6630-201804041
[31]	陈丽叶, 常希光, 冯晓光, 等. 山药多糖的体外抗氧化活性研究[J]. 食品科学,2021,42(19):122−128. [CHEN L Y, CHANG X G, FENG X G, et al. In vitro antioxidant activity of Chinese yam polysaccharides[J]. Food Science,2021,42(19):122−128. doi: 10.7506/spkx1002-6630-20201107-073 CHEN L Y, CHANG X G, FENG X G, et al. In vitro antioxidant activity of Chinese yam polysaccharides [J]. Food Science, 2021, 42(19): 122-128. doi: 10.7506/spkx1002-6630-20201107-073
[32]	刘晓霞. 黄秋葵花果胶类多糖的提取工艺及其性质的研究 [D]. 杭州: 浙江大学, 2014. LIU X X. Study on extraction technology and properties of pectin polysaccharide from okra flower[D]. Hangzhou: Zhejiang University, 2014.
[33]	LIEW S Q, CHIN N L, YUSOF Y A, et al. Comparison of acidic and enzymatic pectin extraction from passion fruit peels and its gel properties[J]. Journal of Food Process Engineering,2016,39(5):501−511. doi: 10.1111/jfpe.12243
[34]	宋思圆. 黄秋葵花多糖的超声提取及其结构和抗氧化活性研究 [D]. 杭州: 浙江大学, 2017. SONG S Y. Study on the structure and antioxidant activity of polysaccharides extracted by ultrasonography from sunflower flower[D]. Hangzhou: Zhejiang University, 2017.
[35]	BAYAR N, FRIJI M, KAMMOUN R. Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal[J]. Food Chemistry,2018,235:275−282.
[36]	VINATORU M. Ultrasonically assisted extraction (UAE) of natural products some guidelines for good practice and reporting[J]. Ultrasonics-Sonochemistry,2015,25:94−95. doi: 10.1016/j.ultsonch.2014.10.003
[37]	YING Z, HAN X X, LI J R. Ultrasound-assisted extraction of polysaccharides from mulberry leaves[J]. Food Chemistry,2011,127(3):1273−1279. doi: 10.1016/j.foodchem.2011.01.083
[38]	WAN P, YANG X M, CAI B N, et al. Ultrasonic extraction of polysaccharides from Laminaria japonica and their antioxidative and glycosidase inhibitory activities[J]. Oceanic and Coastal Sea Research,2015,14(4):651−662.
[39]	NIE J G, CHEN D T, LU Y. Deep eutectic solvents based ultrasonic extraction of polysaccharides from edible brown seaweed Sargassum horneri[J]. Journal of Marine Science and Engineering,2020,8(6):126−170.
[40]	MA L S, CHEN H X, ZHU W C, et al. Effect of different drying methods on physicochemical properties and antioxidant activities of polysaccharides extracted from mushroom Inonotus obliquus[J]. Food Research International,2013,50(2):633−640. doi: 10.1016/j.foodres.2011.05.005
[41]	FAN L P, LI J W, DENG K Q, et al. Effects of drying methods on the antioxidant activities of polysaccharides extracted from Ganoderma lucidum[J]. Carbohydrate Polyme,2012,87(2):1849−1854. doi: 10.1016/j.carbpol.2011.10.018
[42]	FLOEGEL A, KIM D O, CHUNG S J, et al. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods[J]. Journal of Food Composition and Analysis,2011,24(7):1043−1048. doi: 10.1016/j.jfca.2011.01.008
[43]	GONG G P, ZHAO J X, WANG C J, et al. Structural characterization and antioxidant activities of the degradation products from Porphyra haitanensis polysaccharides[J]. Process Biochemistry,2018,74:185−193. doi: 10.1016/j.procbio.2018.05.022

[1]	DING Zhenzhen, XIA Na, LIU Yanquan, ZHANG Tian, JIANG Lei, WANG Yanchang, ZHANG Chao. Effects of Different Drying Methods on Nutritional Components, Antioxidant Activity and Volatile Components of Five Kinds of Dried Figs[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024080042
[2]	XUE Shengnan, SONG Wangdi, WANG Yunyun, ZHANG Yan, ZHANG Genlin. Effects of Low-molecular-weight Glycyrrhiza Polysaccharides on Immune Function, Gut Microbiota and Metabolites in Healthy Mice[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024080349
[3]	LÜ Kaibo, ZHANG Xingyu, YUE Wei, WU Shijun, YIN Caixia. Optimization of Ultrasound-Assisted Enzymatic Method Extraction of Antioxidant from Malus hupehensis Leaves by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(4): 218-225. DOI: 10.13386/j.issn1002-0306.2022050145
[4]	NING Zhixue, ZHU Libin, ZHU Dan, NIU Guangcai, WEI Wenyi, XU Ruihang. Optimization of Ultrasonic-Assisted Extraction of Blackcurrant Polyphenols by Response Surface Methodology and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(22): 221-228. DOI: 10.13386/j.issn1002-0306.2022010220
[5]	Yongping CHEN, Yilin ZHAGN, Yulong WU, Zhenjiong WANG, Renlei WANG, Chun HUA. Optimization of Extraction Technology and Antioxidant Activity of Total Flavonoids from Roots of Cichorium Intybus L. by Ultrasonic Assisted with Complex Enzyme[J]. Science and Technology of Food Industry, 2021, 42(8): 164-171. DOI: 10.13386/j.issn1002-0306.2020060184
[6]	HOU Yu-ting, ZHANG Xin-yu, SU Jin-fang, FAN Jun-gang, CHEN Gang, HU Feng-qing, ZHU Ru-gang. Optimization of Enzymatic-assisted Extraction of Haw Pectin by Response Surface Methodology and Its Anti-oxidation/glycation Activities in Vitro[J]. Science and Technology of Food Industry, 2018, 39(22): 180-186. DOI: 10.13386/j.issn1002-0306.2018.22.032
[7]	HAO Rui-lin, LIANG Ai-qi, DONG Qian-qian, FAN Jian-feng. Optimization of ultrasonic assisted extraction of anthocyanins from seed coat of red kidney bean ( Phaseolus vulgaris L.) using response surface methodology and evaluation of its antioxidant activity[J]. Science and Technology of Food Industry, 2017, (20): 190-196. DOI: 10.13386/j.issn1002-0306.2017.20.034
[8]	LIU Yang, ZHAO Jing, LIANG Li, YU Guo-yong, LI Quan-hong. Optimization of ultrasonic-assisted alcohol extraction of polyphenols from dandelion and their antioxidant activity[J]. Science and Technology of Food Industry, 2017, (02): 287-292. DOI: 10.13386/j.issn1002-0306.2017.02.047
[9]	LIU Hui- jin, DU Fang- yan, GAO Li-guo, DAI Shuai. Response surface methodology for optimizing process of surfactant /microwave- assisted extraction pectin of Malus micromalus Makino[J]. Science and Technology of Food Industry, 2014, (21): 215-219. DOI: 10.13386/j.issn1002-0306.2014.21.038
[10]	柿叶乙醇提取物在猪油中的抗氧化性研究[J]. Science and Technology of Food Industry, 1999, (05): 22-23. DOI: 10.13386/j.issn1002-0306.1999.05.006

Supplements (0)

Cited By

Cited by

Periodical cited type(14)

1.	袁朔，李芹，王萌，赵晓燕，李成泰，朱运平. 响应面优化超声辅助酸法提取核桃雄花果胶的工艺. 食品工业. 2025(01): 8-11 .
2.	张兴明. 百香果果皮的综合利用研究进展. 食品工业. 2025(01): 142-147 .
3.	陈安，杨柳，王思雨，余邦良. 响应面法优化超声波辅助酸法提取菠萝蜜果皮果胶工艺及理化性质研究. 广东化工. 2025(05): 50-54+69 .
4.	吴丽丽，陈江龙，李莎. 水翁花蕾多酚的提取及其抗氧化、抑菌活性研究. 食品工业. 2024(01): 66-70 .
5.	王崑仑，管立军，高扬，严松，李家磊，季妮娜，李波，周野. 裂褶菌发酵西洋参工艺优化及体外抗氧化能力研究. 食品工业科技. 2024(07): 142-151 . 本站查看
6.	黄海东，杨宁线，吴洪丽，谢霆霆，吕巩固，刘淼，张明生. 狐臭柴叶果胶的酸法提取工艺优化及其理化性质、抗氧化性和结构研究. 食品安全质量检测学报. 2024(13): 309-317 .
7.	周清鹭，李燕，晏和滇，卢仕修，李舷绫，张涛，杨希，杨德龙. 果胶分离提取技术研究进展. 农产品加工. 2024(21): 115-119+124 .
8.	刘芸，魏宗敏，陈忠铃，孙宝山，李灵犀. 辣木叶多酚的超声提取及抗氧化活性分析. 中国食品添加剂. 2023(02): 52-60 .
9.	郑茜，邹严俊杰，周米亚，任旭. 草酸法提取柠檬果胶工艺优化及品质评价. 食品与机械. 2023(02): 182-187 .
10.	宋青云，李玟君，庞子皓，肖一郎，汪海燕，李玉蝶，刘运，汪超，李玮. 花生根白藜芦醇的超声辅助提取工艺优化及分离提纯. 食品工业科技. 2023(16): 228-235 . 本站查看
11.	李澄，黄文婧，廖强，郭振旺. Box-Behnken响应面法优化壮药三角泡中黄酮成分提取工艺及抗氧化作用研究. 中医药导报. 2022(07): 50-54 .
12.	杜超，刘佳慈，曹漫钰，左锋，臧延青. 赣州脐橙皮果胶的提取工艺优化及其改性前后理化性质和生物活性的研究. 食品工业科技. 2022(21): 235-244 . 本站查看
13.	王锦秀，郑明锋，李灼坤，陈清西. 基于百香果果皮果胶的可食性薄膜制备与保鲜性能研究. 当代化工研究. 2022(24): 1-5 .
14.	林敏，陈妮娜. 微波辅助提取葡萄柚皮果胶的工艺优化. 食品安全导刊. 2022(33): 155-158+163 .