食品与发酵工业 >

2026 , Vol. 52 >Issue 9: 189 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044189

研究报告

不同提取方法对菠萝皮果胶理化性质、结构特征及抗氧化活性的影响

  • 谭广东 ,
  • 谭明辉 ,
  • 刘海 ,
  • 马东林 ,
  • 曹茵茵 ,
  • 李昆太
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东 湛江,524088)
    2(海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁 大连,116034)
第一作者：硕士研究生(李昆太教授和谭明辉助理研究员为共同通信作者,E-mail:ktli@gdou.edu.cn;tanminghui1020@163.com)

收稿日期: 2025-08-10

  修回日期: 2025-10-11

  网络出版日期: 2026-06-03

基金资助

广东海洋大学科研启动项目(060302042307);广东省普通高校青年创新人才类项目(2023KQNCX028)

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Effects of different extraction methods on physicochemical properties, structural characteristics and antioxidant activity of pineapple peel pectin

  • TAN Guangdong ,
  • TAN Minghui ,
  • LIU Hai ,
  • MA Donglin ,
  • CAO Yinyin ,
  • LI Kuntai
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2025-08-10

  Revised date: 2025-10-11

  Online published: 2026-06-03

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摘要

以菠萝皮为原料,研究柠檬酸法、碱提法、热水浸提法、草酸铵法和纤维素酶解法对菠萝皮果胶理化性质、结构特征及抗氧化活性的影响。这5种方法提取的果胶分别命名为:CEP、AEP、WEP、AOEP和EAEP。结果表明,5种方法提取的果胶主要由Ara、Gal、Glc、Xyl和Man组成,含有一定量的Gal-UA、Glc-UA和极少量的Fuc、Rha;不同方法提取的果胶分子质量差异明显,AEP分子质量最高;红外分析表明AOEP和EAEP的酯键发生降解,其在1 739 cm-1处的吸收峰变弱甚至消失;刚果红实验结果表明CEP、AOEP和EAEP可能具有三螺旋结构;流变结果显示所有果胶均具有剪切稀化特性,AEP和EAEP的黏度显著高于其他果胶;AOEP对DPPH自由基、ABTS阳离子自由基及羟基自由基均具有较强的清除能力。综上所述,不同提取方法对菠萝皮果胶结构、理化性质和抗氧化活性产生显著影响,该研究结果可为菠萝皮果胶的综合利用提供参考。

关键词： 菠萝皮; 果胶; 结构表征; 抗氧化; 流变学特性

本文引用格式

谭广东 , 谭明辉 , 刘海 , 马东林 , 曹茵茵 , 李昆太 . 不同提取方法对菠萝皮果胶理化性质、结构特征及抗氧化活性的影响[J]. 食品与发酵工业, 2026 , 52(9) : 189 -197 . DOI: 10.13995/j.cnki.11-1802/ts.044189

Abstract

Using pineapple peel as raw material, the effects of citric acid method (CEP), alkali extraction method (AEP), hot water extraction method (WEP), ammonium oxalate method (AOEP) and cellulase hydrolysis method (EAEP) on the physicochemical properties, structural characteristics and antioxidant activity of pectin from pineapple peel were studied.The results showed that the pectin extracted by the five methods was mainly composed of Ara, Gal, Glc, Xyl, and Man, and contained a certain amount of Gal-UA, Glc-UA and a very small amount of Fuc and Rha.The molecular weight of pectin extracted by different methods was significantly different, and the molecular weight of AEP was the highest.Infrared analysis showed that the ester bonds of AOEP and EAEP were degraded, and their absorption peaks at 1 739 cm-1 weakened or even disappeared.The results of Congo red experiment showed that CEP, AOEP and EAEP may have a triple helix structure.The rheological results showed that all pectins had shear-thinning characteristics, and the viscosity of AEP and EAEP was significantly higher than that of other pectins.AOEP has strong scavenging ability against DPPH free radicals, ABTS free radicals and hydroxyl free radicals.It can be seen that different extraction methods have significant effects on the structure, physicochemical properties and antioxidant activity of pectin from pineapple peel.The results of this study can provide a reference for the comprehensive utilization of pineapple peel pectin.

Key words： pineapple peel; pectin; structural characterization; antioxidant; rheological properties

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