食品与发酵工业 >

2021 , Vol. 47 >Issue 13: 210 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026268

生产与科研应用·

Plackett-Burman联用响应面法优化超声波-酸法提取狐臭柴果胶工艺

  • 李扬 ,
  • 杨宁线 ,
  • 谢国芳 ,
  • 王艳秋 ,
  • 阳娇 ,
  • 张明生
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  • 1(贵州大学 生命科学学院,贵州 贵阳,550025)
    2(山地植物资源保护与种质创新教育部重点实验室,贵州 贵阳,550025)
硕士研究生(张明生教授为通讯作者,E-mail:mszhang@guz.edu.cn)

收稿日期: 2020-11-25

  修回日期: 2020-12-09

  网络出版日期: 2021-08-02

基金资助

国家重点研发计划课题项目(2016YFC0502604);贵州省科技计划重大专项课题项目(黔科合平台人才[2017]5411-06);国家喀斯特石漠化防治工程技术研究中心建设项目(2012FU125X13);贵州省高层次创新型人才培养计划项目(黔科合人才[2015]4031号);贵州省中药材现代产业技术体系建设项目(GZCYTX-02)

收起

Technology optimization on ultrasonic-acid extracting pectin from Premna puberula Pamp by Plackett-Burman combined with response surface methodology

  • LI Yang ,
  • YANG Ningxian ,
  • XIE Guofang ,
  • WANG Yanqiu ,
  • YANG Jiao ,
  • ZHANG Mingsheng
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  • 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)

Received date: 2020-11-25

  Revised date: 2020-12-09

  Online published: 2021-08-02

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摘要

探究超声波-酸法果胶提取工艺条件并分析狐臭柴叶片果胶分子结构与理化性质。通过单因素试验确定各因素的范围,再利用Plackett-Burman试验设计筛选影响果胶得率的关键因素,最后采用响应面法进行优化。结果表明,影响果胶提取的关键因素为pH、液料比、超声功率和反应时间。优化得到的工艺参数为pH值1.9、液料比12.5∶1(mL∶g)、超声功率450 W、反应时间95 min,在此条件下果胶得率为11.53%。通过高效液相色谱法对果胶分子质量进行测定,其重均分子质量(weight-average molecular weight,Mw)为87.90 kDa,数均分子质量(number-average molecular weight,Mn)为56.06 kDa,Mw/Mn为1.57。狐臭柴果胶中的单糖有鼠李糖、阿拉伯糖、半乳糖、甘露糖、木糖、葡萄糖和果糖,其中半乳糖醛酸含量为70.64%,酯化度为77.77%,属于高酯果胶。狐臭柴果胶有很好的凝胶和增稠功能,且DPPH自由基清除率EC50为(269.31±0.26) μg/mL,有良好的抗氧化活性。

关键词： 狐臭柴; 果胶; 超声波; 提取工艺

本文引用格式

李扬 , 杨宁线 , 谢国芳 , 王艳秋 , 阳娇 , 张明生 . Plackett-Burman联用响应面法优化超声波-酸法提取狐臭柴果胶工艺[J]. 食品与发酵工业, 2021 , 47(13) : 210 -218 . DOI: 10.13995/j.cnki.11-1802/ts.026268

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.

Key words： Premna puberula Pamp; pectin; ultrasonic; extraction process

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