Optimization on Extraction Technology and Component Analysis of Wax from Munage Grapes Pericarp

WANG Yufei; LÜ Yunhao; SONG Xinxin; JIANG Ying

doi:10.13386/j.issn1002-0306.2022060053

Volume 44 Issue 3

Jan. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(3): 221-229. > DOI: 10.13386/j.issn1002-0306.2022060053

WANG Yufei, LÜ Yunhao, SONG Xinxin, et al. Optimization on Extraction Technology and Component Analysis of Wax from Munage Grapes Pericarp[J]. Science and Technology of Food Industry, 2023, 44(3): 221−229. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060053.

Citation:

PDF (7657 KB)

Optimization on Extraction Technology and Component Analysis of Wax from Munage Grapes Pericarp

Food College, Shihezi University, Shihezi 832003, China

More Information

Received Date: June 05, 2022
Available Online: November 28, 2022

Graphical Abstract

Abstract

Abstract

Cuticular wax is one of the important factors affecting the storability of fruits and vegetables. Thus, Munage grape was used as material in this study, and response surface methodology was used to optimize the process parameters of extracting cuticular wax from grapes by soaking in organic solvent. At the same time, the components and content of the cuticular wax were identified and analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that on the basis of single factor, the optimum conditions of wax extraction optimized by response surface methodology were as follows: The mixing ratio of dichloromethane and hexane was 3:1 mL/mL, the liquid-solid ratio was 2:1 mL/g, and the extraction time was 7.5 min. Under the optimal extraction conditions, the wax extraction amount was 43.60±1.04 mg/100 g, which was 0.98% difference from the predicted value of response surface. A total of 61 compounds were identified in epidermal wax, including 13 kinds of fatty acids, 13 kinds of hydrocarbon compounds, 10 kinds of alcohols, 9 kinds of esters, 5 kinds of aldehydes, 4 kinds of terpenoids, and 7 kinds of unclassified compounds. The relative content of fatty acids was the highest, accounting for 58.06% of the total wax content. This provided a theoretical reference for the further study of the relationship between the composition of cuticular wax in grapes and postharvest qualities of fruits.
- Munage grape,
- cuticular wax,
- extraction process,
- response surface methodology,
- wax composition

FullText(HTML)

References (33)

References

[1]	马骏, 杨小玲, 李春媛, 等. 不同保鲜方法对新疆木纳格葡萄贮藏效果的影响[J]. 保鲜与加工,2013,13(3):24−27. [MA J, YANG X L, LI C Y, et al. Study of different preservation methods on the preservation effects of Munage grapes[J]. Storage and Process,2013,13(3):24−27. doi: 10.3969/j.issn.1009-6221.2013.03.006
[2]	唐怡, 杨红, 李文婷, 等. 1-MCP对木纳格葡萄的保鲜效果[J]. 食品工业科技,2018,39(5):301−306. [TANG Y, YANG H, LI W T, et al. The preservation effect of 1-MCP on Munage grape fruit[J]. Science and Technology of Food Industry,2018,39(5):301−306. doi: 10.13386/j.issn1002-0306.2018.05.056
[3]	ISABEI L, BURCU B, LUIS F G. A focus on the biosynthesis and composition of cuticle in fruits[J]. Journal of Agricultural and Food Chemistry,2015,63(16):4005−4019. doi: 10.1021/acs.jafc.5b00013
[4]	YIN Y, BI Y, CHEN S J, et al. Chemical composition and antifungal activity of cuticular wax isolated from Asian pear fruit (cv. Pingguoli)[J]. Scientia Horticulturae,2011,129(4):577−582. doi: 10.1016/j.scienta.2011.04.028
[5]	JIANG B, LIU R L, FANG X J, et al. Effects of salicylic acid treatment on fruit quality and wax composition of blueberry (Vaccinium virgatum Ait)[J]. Food Chemistry,2022,368:130757. doi: 10.1016/j.foodchem.2021.130757
[6]	方子义, 赵世萍, 宋晓惜, 等. 氯仿法提取蜡梅花被片表层蜡质的研究[J]. 北方园艺,2013(23):96−99. [FANG Z Y, ZHAO S P, SONG X X, et al. Study on the extraction of waxy from the tepals surface of chimonanthus by chloroforme[J]. Northern Horticulture,2013(23):96−99.
[7]	李珍慈, 江英, 秦婕, 等. 库尔勒香梨表皮蜡质提取条件研究及成分分析[J]. 中国酿造,2016,35(4):158−162. [LI Z C, JIANG Y, QIN J, et al. Extraction conditions and component analysis of epicuticular wax of Korla fragrant pears[J]. China Brewing,2016,35(4):158−162. doi: 10.11882/j.issn.0254-5071.2016.04.035
[8]	陈剑婷, 吴坤胜, 周磊磊, 等. 苹果果实角质层提取及分析方法的优化[J]. 中国农学通报,2017,33(16):53−58. [CHEN J, WU K S, ZHOU L L, et al. Optimization of extraction and analysis method of apple fruit cuticle[J]. Chinese Agricultural Science Bulletin,2017,33(16):53−58. doi: 10.11924/j.issn.1000-6850.casb16060019
[9]	周小云, 陈信波, 徐向丽, 等. 稻叶表皮蜡质提取方法及含量的比较[J]. 湖南农业大学学报(自然科学版),2007(3):273−276. [ZHOU X Y, CHEN X B, XU X L, et al. On comparison of extraction methods of epicuticular wax and content of rice leaves[J]. Journal of Hunan Agricultural University (Natural Sciences),2007(3):273−276. doi: 10.13331/j.cnki.jhau.2007.03.005
[10]	郭焰, 董成虎, 白羽嘉, 等. 玫瑰花蜡质提取工艺的研究[J]. 保鲜与加工,2012,12(3):34−37. [GUO Y, DONG C H, BAI Y J, et al. Study on the extraction technology of rose wax[J]. Storage and Process,2012,12(3):34−37. doi: 10.3969/j.issn.1009-6221.2012.03.008
[11]	杨爱梅, 吴古飞, 杜静, 等. 枸杞表皮蜡质层成分及显微结构的研究[J]. 食品工业科技,2011,32(12):112−114. [YANG A M, WU G F, DU J, et al. Study on component and microscopic structure of wax of Lycium barbarum L[J]. Science and Technology of Food Industry,2011,32(12):112−114. doi: 10.13386/j.issn1002-0306.2011.12.035
[12]	ISABEI L, BURCU B, LUIS F G. The fruit cuticle as a modulator of postharvest quality[J]. Postharvest Biology & Technology,2014,87:103−112.
[13]	CHAI Y, LI A, SU C W, et al. Cuticular wax composition changes of 10 apple cultivars during postharvest storage[J]. Food Chemistry,2020,324:126903. doi: 10.1016/j.foodchem.2020.126903
[14]	WU X, YIN H, CHEN Y Y, et al. Chemical composition, crystal morphology and key gene expression of cuticular waxes of Asian pears at harvest and after storage[J]. Postharvest Biology and Technology,2017,32:71−80.
[15]	CHU W J, GAO H Y, CAO S F, et al. Composition and morphology of cuticular wax in blueberry (Vaccinium spp. ) fruits[J]. Food Chemistry,2017,219:436−442. doi: 10.1016/j.foodchem.2016.09.186
[16]	PT A, NN A, LK B, et al. Analysis of composition, morphology, and biosynthesis of cuticular wax in wild type bilberry ( Vaccinium myrtillus L. ) and its glossy mutant[J]. Food Chemistry,2021,354:129517. doi: 10.1016/j.foodchem.2021.129517
[17]	王月. 不同温湿度条件下香梨蜡质的变化及与耐贮性关系的研究[D]. 石河子: 石河子大学, 2021. WANG Y. Changes in cuticular wax of Korla pear under different temperature and humidity storage and its relationship with storability[D]. Shihezi: Shihezi University, 2021.
[18]	李述刚, 白露, 陆健康, 等. 南疆灰枣果皮蜡质成分初探[J]. 食品研究与开发,2014,35(2):113−116. [LI S G, BAI L, LU J K, et al. Jujube skin wax ingredients of extraction and analysis[J]. Food Research and Development,2014,35(2):113−116. doi: 10.3969/j.issn.1005-6521.2014.02.029
[19]	李珍慈. 库尔勒香梨表皮蜡质成分分析及其在贮藏中的影响研究[D]. 石河子: 石河子大学, 2016. LI Z C. Study on the component analysis of Korla fragrant pear epicuticular wax and its influence on storage quality of pear fruit[D]. Shihezi: Shihezi University, 2016.
[20]	冯颖, 张萍萍, 赵存朝, 等. 响应面优化百香果果皮果脯制备工艺[J]. 食品工业科技,2022,43(17):275−282. [FENG Y, ZHANG P P, ZHAO C C, et al. Optimization of preparation technology of passion fruit peel and preserved fruit by response surface methodology[J]. Science and Technology of Food Industry,2022,43(17):275−282.
[21]	李瑞丽, 张玎婕, 赵琪, 等. 响应面法优化超声辅助浸提葡萄籽原花青素[J]. 食品研究与开发,2021,42(15):53−60. [LI R L, ZHANG D J, ZHAO Q, et al. Optimization of ultrasonic assisted extraction of procyanidins from grape seeds based on response surface method[J]. Food Research and Development,2021,42(15):53−60. doi: 10.12161/j.issn.1005-6521.2021.15.009
[22]	牛生洋, 王凤轩, 张晓利, 等. 响应面法优化刺葡萄果实花旗松素提取工艺[J]. 食品工业科技,2022,43(18):170−176. [NIU S Y, WANG F X, ZHANG X L, et al. Optimization of extraction technology of taxifolin from fruit of Vitis davidii by response surface methodology[J]. Science and Technology of Food Industry,2022,43(18):170−176. doi: 10.13386/j.issn1002-0306.2021110149
[23]	贾金辉, 柴虹宇, 程贵兰, 等. 响应面法优化刺五加果酒的酿造工艺[J]. 食品研究与开发,2022,43(4):136−142. [JIA J H, CHAI H Y, CHENG G L, et al. Optimization of fermentation technology of Acanthopanax senticosus wine by response surface methodology[J]. Food Research and Development,2022,43(4):136−142. doi: 10.12161/j.issn.1005-6521.2022.04.020
[24]	许木果, 徐通, 杨朴丽, 等. 响应面法优化超声辅助提取诺丽果生物碱的工艺研究[J]. 食品研究与开发,2021,42(13):84−90. [XU M G, XU T, YANG P L, et al. Optimization of ultrasonic-assist extraction of alkaloids from the fruits of Morinda citrifolia (noni) by response surface methodology[J]. Food Research and Development,2021,42(13):84−90. doi: 10.12161/j.issn.1005-6521.2021.13.013
[25]	PESCHEL S, FRANKE R, SCHREIBER L, et al. Composition of the cuticle of developing sweet cherry fruit[J]. Phytochemistry,2007,68(7):1017−1025. doi: 10.1016/j.phytochem.2007.01.008
[26]	TRIVEDI P, KARPPINEN K, KLAVINS L, et al. Compositional and morphological analyses of wax in northern wild berry species[J]. Food Chemistry,2019,295(OCT.15):441−448.
[27]	WANG Y, MAO H J, LÜ Y H, et al. Comparative analysis of total wax content, chemical composition and crystal morphology of cuticular wax in Korla pear under different relative humidity of storage[J]. Food Chemistry,2021,338:128025. doi: 10.1016/j.foodchem.2020.128025
[28]	杨艳青, 陈柏, 王晓飞, 等. 苹果果皮蜡质组分的GC-MS分析[J]. 西北农业学报,2014,23(5):104−112. [YANG Y Q, CHEN B, WANG X F, et al. GC-MS detection of epicuticular wax in apple fruits[J]. Acta Agriculture Boreali-occidentalis Sinica,2014,23(5):104−112. doi: 10.7606/j.issn.1004-1389.2014.05.017
[29]	CAO S, YANG Z, CAI Y, et al. Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury[J]. Food Chemistry,2011,127(4):1777−1783. doi: 10.1016/j.foodchem.2011.02.059
[30]	孙敏卓, 孟仟祥, 房嬛, 等. 不同溶剂抽提冷杉脂溶性物质的GC/MS分析[J]. 质谱学报,2011,32(4):222−228. [SUN M Z, MENG Q X, FANG X, et al. Component analysis of lipid soluble substances extracted by different solvents from fir by GC/MS[J]. Journal of Chinese Mass Spectrometry Society,2011,32(4):222−228.
[31]	DONG X Q, RAO J P, HUBER D J, et al. Wax composition of 'Red Fuji' apple fruit during development and during storage after 1-methylcyclopropene treatment[J]. Horticulture, Environment, and Biotechnology,2012,53(4):288−297. doi: 10.1007/s13580-012-0036-0
[32]	ZHANG Q, QI Y, LI R, et al. Postharvest applications of N-butanol increase greasiness in apple skins by altering wax composition via effects on gene expression[J]. Postharvest Biology and Technology,2019,155:111−119. doi: 10.1016/j.postharvbio.2019.05.017
[33]	WANG J Q, HAO H H, LIU R S, et al. Comparative analysis of surface wax in mature fruits between Satsuma mandarin (Citrus unshiu) and ‘Newhall’ navel orange (Citrus sinensis) from the perspective of crystal morphology, chemical composition and key gene expression[J]. Food Chemistry,2014,153:177−185. doi: 10.1016/j.foodchem.2013.12.021

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	韩彤，于姝莉，江英. 灰霉菌侵染对红提葡萄表皮蜡质结构和化学组分的影响. 食品安全质量检测学报. 2024(03): 248-255 .
2.	吴潇，胡杨，蒙小玉，崔艳波，郎肖璇，齐开杰，张岩，张绍铃，殷豪. 不同有机溶剂提取翠冠梨果皮蜡质效果比较研究. 果树学报. 2023(12): 2562-2573 .