Technology optimization on ultrasonic-acid extracting pectin from Premna puberula Pamp by Plackett-Burman combined with response surface methodology
LI Yang1,2, YANG Ningxian1,2, XIE Guofang1,2, WANG Yanqiu1,2, YANG Jiao1,2, ZHANG Mingsheng1,2*
1(College of Life Sciences,Guizhou University,Guiyang 550025,China) 2(Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region,Guiyang 550025,China)
Abstract: This test explored pectin extraction technology by the ultrasonic organic acid method and analyzed molecular structure and physicochemical properties of pectin fromPremna puberula Pamp leaves. The range of each factor was determined by a single factor experiment, and then the key factors affecting pectin yield were screened by Plackett-Burman. And finally, the test was finally optimized by response surface methodology. The results showed that pH value, liquid-solid ratio, ultrasonic power and reaction time were the key factors affecting pectin extraction. When the pectin yield was 11.53%, the optimized process parameters were as follows: pH was 1.9, the liquid-solid ratio was 12.5∶1, ultrasonic power was 450 W, reaction time was 95 min. The molecular weight of pectin was determined by high-performance liquid chromatography. Moreover, the weight average molecular weight (Mw) was 87.90 kDa, the number average molecular weight (Mn) was 56.06 kDa. And the Mw/Mn was 1.57. Monosaccharides in pectin of P. puberula included rhamnose, arabinose, galactose, mannose, xylose, glucose and fructose. Among which, the content of galacturonic acid was 70.64%, the degree of esterification was 77.77% which belongs to high ester pectin. P. puberula pectin has good gel, thickening functions and antioxidant activity, its free radical clearance rate (EC50) was(269.31±0.26)μg/mL.
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