食品与发酵工业 >

2022 , Vol. 48 >Issue 13: 238 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029672

研究报告

响应面法优化超声波-微波协同辅助酸法提取猕猴桃皮果胶工艺及果胶理化性质分析

  • 陈怡君 ,
  • 王晓慧 ,
  • 陈艳萍 ,
  • 邓敏 ,
  • 伊帕尔·开斯尔 ,
  • 龙元爱 ,
  • 杨万根
展开
  • 1(吉首大学 林产化工工程湖南省重点实验室,湖南 张家界,427000)
    2(吉首大学 食药两用资源研究与高值化利用湖南省重点实验室,湖南 吉首,416000)
    3(湖南省周生堂生物科技有限公司,湖南 凤凰,416200)
第一作者：硕士研究生(杨万根副教授为通信作者,E-mail:yangwangen08@163.com)

收稿日期: 2021-10-18

  修回日期: 2021-11-17

  网络出版日期: 2022-08-03

基金资助

湘西自治州科技研发项目(州财企指[2015]18号);湖南省创新平台与人才计划——科技特派员创新创业项目(2019NK4237);吉首大学研究生校级科研项目(Jdy20045)

收起

Optimization of ultrasound-microwave assisted acid extraction of pectin from kiwifruit peel by response surface method and the analysis of physicochemical properties of pectin

  • CHEN Yijun ,
  • WANG Xiaohui ,
  • CHEN Yanping ,
  • DENG Min ,
  • YIPAER·Kaisier ,
  • LONG Yuanai ,
  • YANG Wangen
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  • 1(Key Laboratory of Hunan Forest and Chemical Industry Engineering, Jishou University, Zhangjiajie 427000, China)
    2(Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible and Medicinal Plant, Jishou University, Jishou 416000, China)
    3(Hunan Zhoushengtang Biotechnology Co.Ltd., Fenghuang 416200,China)

Received date: 2021-10-18

  Revised date: 2021-11-17

  Online published: 2022-08-03

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摘要

为实现猕猴桃皮高值化利用,采用超声波-微波协同辅助酸法提取猕猴桃皮果胶。首先通过单因素试验确定提取液pH、超声波功率、微波功率、提取温度、提取时间、液料比等因素的取值范围,然后通过Plackett-Burman试验筛选影响果胶得率的关键因素,再采用Box-Behnken试验对工艺参数进行优化,最后对获得的猕猴桃皮果胶的分子质量、单糖组成、酯化度等理化性质进行分析。结果表明,提取液pH、提取温度、微波功率为关键因素,最佳提取工艺参数为:提取液pH 1.7、提取温度91 ℃、微波功率215 W、超声波功率250 W、提取时间35 min、液料比30∶1 (mL∶g)。在此条件下,实际果胶得率为34.88%。所得果胶的总糖含量为60.83%,蛋白质含量为1.78%,半乳糖醛酸含量为67.85%,酯化度为54.53%,重均分子质量(Mw)为741.78 kDa,单糖组成及摩尔百分比为鼠李糖4.2%、阿拉伯糖18.2%、半乳糖13.6%、葡萄糖5.5%、半乳糖醛酸58.5%。猕猴桃皮渣果胶分子以RG-Ⅰ型结构域为主。电镜扫描显示该果胶样品表面粗糙,由结构紧致的微球颗粒构成。

关键词： 猕猴桃皮; 果胶; 超声波-微波协同辅助提取; 响应面法; 理化性质

本文引用格式

陈怡君 , 王晓慧 , 陈艳萍 , 邓敏 , 伊帕尔·开斯尔 , 龙元爱 , 杨万根 . 响应面法优化超声波-微波协同辅助酸法提取猕猴桃皮果胶工艺及果胶理化性质分析[J]. 食品与发酵工业, 2022 , 48(13) : 238 -246 . DOI: 10.13995/j.cnki.11-1802/ts.029672

Abstract

To realize the high-value utilization of kiwifruit peel, the pectin of kiwifruit peel was extracted by ultrasonic-microwave synergistic assisted acid extraction technology. First, the value ranges of the extraction pH, ultrasonic power, microwave power, extraction temperature, extraction time, liquid-solid ratio were determined through single-factor experiments. Then, the key factors affecting the yield of pectin were screened by the Plackett-Burman test, and the process parameters were optimized according to the Box-Behnken experiment. Finally, the molecular weight, monosaccharide composition, degree of esterification and other physicochemical properties of the obtained kiwifruit peel pectin were analyzed. The results showed that the extraction pH, extraction temperature and microwave power were the key factors. The optimum extraction conditions were pH 1.7 and 91℃ for 35 min; microwave power and ultrasonic power of 215 W and 250 W respectively; liquid-solid was at the ratio 30∶1 (mL∶g). Under above conditions, the yield reached 34.88%. The total sugar content of the obtained pectin product was 60.83% and the protein content was 1.78%. The content of galacturonic acid was 67.85% with a esterification degree of 54.53%. And the weight-average molecular weight (Mw) was 741.78 kDa. The composition and mole percentage of monosaccharides were 4.2% rhamnose, 18.2% arabinose, 13.6% galactose, 5.5% glucose, and 58.5% galacturonic acid respectively. The pectin molecule from the kiwi fruit peel was mainly the domain of RG-I type. SEM result showed that the surface of the pectin was rough and composed of tightly structured microsphere particles. These results can provide technical and theoretical support for the development and utilization of kiwifruit peel pectin.

Key words： kiwifruit peel; pectin; ultrasonic-microwave synergistic assisted extraction; response surface methodology; physicochemical properties

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