食品与发酵工业 >

2022 , Vol. 48 >Issue 19: 115 - 124

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028565

研究报告

不同提取和改性方式小粒咖啡果皮果胶的理化性质及其抗氧化活性

  • 李晓娇 ,
  • 汪玉洁 ,
  • 杨丽华 ,
  • 唐金山 ,
  • 宋志姣
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  • 1(保山学院 资源环境学院,云南 保山,678000)
    2(云南省高校怒江河谷生物质资源高值转化与利用重点实验室,云南 保山,678000)
第一作者：硕士,副教授(宋志姣副教授为通信作者,E-mail:janeolo@163.com)

收稿日期: 2021-07-06

  修回日期: 2021-09-22

  网络出版日期: 2022-11-01

基金资助

云南省2018年高校本科教育教学改革研究项目(JG2018225);2017年国家级大学生创新创业项目(201710686007);保山市“第八批中青年学术和技术带头人”项目(201903)

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Effect of different extraction methods and modifications on the physicochemical properties and antioxidant activity of pectin from Coffea arabica pomace

  • LI Xiaojiao ,
  • WANG Yujie ,
  • YANG Lihua ,
  • TANG Jinshan ,
  • SONG Zhijiao
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  • 1(School of Resources and Environment, Baoshan University, Baoshan 678000, China)
    2(Key Laboratory of High-value Conversion and Utilization of Biomass Resources in Nujiang River Valley for Colleges and Universities of Yunnan Province, Baoshan 678000, China)

Received date: 2021-07-06

  Revised date: 2021-09-22

  Online published: 2022-11-01

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摘要

以云南小粒咖啡果皮为原料,分别采用盐酸浸提法(traditional acid extraction, TAE)、微波辅助法(microwave assisted extraction, MAE)和超声波辅助法(ultrasound assisted extraction, UAE)提取果皮中的果胶,通过酸碱改性和热改性方法对3种方法提取的果胶进行改性;测定改性前后的小粒咖啡果皮果胶的分子质量、单糖组成、半乳糖醛酸含量、酯化度和表面形貌等理化性质,并考察改性前后的果胶对DPPH自由基、·OH、·O2-和ABTS阳离子自由基的清除能力。结果表明,3种提取方法的果胶得率为:MAE法(7.24%)＞UAE法(6.88%)＞TAE法(5.21%),MAE法和UAE法的果胶得率无显著差异(P>0.05);改性前后9种果胶(A1~A3, B1~B3, C1~C3)的阿拉伯糖、半乳糖均相对较高;改性后果胶的半乳糖醛酸含量均升高,酯化度均降低,质地较为疏松、有空腔结构或片层结构。改性后的果胶对DPPH自由基、·OH、·O2-和ABTS阳离子自由基有较好的清除能力,均随果胶质量浓度的增加而增强。当果胶质量浓度为3.2 mg/mL时,清除能力为:酸碱改性果胶>热改性果胶>未改性果胶,其中,酸碱改性果胶对DPPH自由基和·OH的去除率均大于80%,对·O2-的清除率大于75%,对ABTS阳离子自由基的清除率大于85%。该结果对云南小粒咖啡皮渣的开发利用具有一定的意义。

关键词： 小粒咖啡果皮; 果胶; 改性; 理化性质; 抗氧化活性

本文引用格式

李晓娇 , 汪玉洁 , 杨丽华 , 唐金山 , 宋志姣 . 不同提取和改性方式小粒咖啡果皮果胶的理化性质及其抗氧化活性[J]. 食品与发酵工业, 2022 , 48(19) : 115 -124 . DOI: 10.13995/j.cnki.11-1802/ts.028565

Abstract

In this study, the pectin was extracted from Coffea arabica L. pomace by hydrochloric acid extraction (TAE), microwave-assisted (MAE), and ultrasonic-assisted (UAE) methods, respectively. Then pectin was modified by acid-base modification and thermal modification. The molecular weight, monosaccharide composition, content of galacturonic acid, degree of esterification, and surface morphology of pectin were determined before and after modification. Moreover, the scavenging ability of DPPH radical, ·OH, ·O2-, and ABTS cationic radical of pectin before and after modification were also investigated. The results showed that the pectin yield of the three extraction methods was as follows: MAE(7.24%)＞UAE(6.88%)＞TAE(5.21%). There was no significant difference in pectin yield between the MAE method and the UAE method (P>0.05). While, arabinose and galactose of nine pectins (A1-A3, B1-B3, C1-C3) were relatively high after the modification treatment. Besides, after acid-base modification and thermal modification, the content of galacturonic acid in pectin increased, the degree of esterification decreased, and the soil was relatively loose, with cavity structure or lamellar structure. The modified pectin showed good scavenging ability to DPPH radical, ·OH, ·O2- and ABTS cationic radical, which all increased with the increase of the mass concentration of pectin. When the mass concentration of pectin was 3.2mg/mL, the scavenging capacity was as follows: acid-base modified pectin>heat-modified pectin>unmodified pectin. The removal rates of DPPH radical, ·OH, ·O2- and ABTS cationic radical were all greater than 80%, 75%, and 85% respectively. The results have a certain significance for the development and utilization of Coffea arabica pomace.

Key words： Coffea arabica pomace; pectin; modification; physicochemical properties; antioxidant activity

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