采用 QbD 方法从罗望子果肉中提取的果胶的物理化学和功能性能。
Physicochemical and functional performance of pectin extracted by QbD approach from Tamarindus indica L. pulp.
机构信息
Pharmaceutics Division, Department of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala 147002, India.
Pharmaceutics Division, Department of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala 147002, India.
出版信息
Carbohydr Polym. 2015 Dec 10;134:364-74. doi: 10.1016/j.carbpol.2015.07.073. Epub 2015 Jul 31.
The aim of present investigation was to utilize quality by design (QbD) approach for extraction of tamarind pectin (TP) from Tamarindus indica L. pulp employing purity descriptors as indicator. The software generated quadratic equations showed significant effect of polarity index as compared to pulp concentration and boiling temperature on percentage yield and purity characteristics of TP. An insignificant effect on purity descriptors and percentage yield of TP upon replacement of acetone with methanol during predicted vs observed correlation studies (being similar polarity index of 5.1) pointed towards overwhelming influence of solvent polarity. Further, the FTIR-ATR, (1)H NMR, DSC and mass spectroscopy suggested TP was rhamnogalacturonan pectin with no tartaric acid content. TP was found to have significantly higher antioxidant activity as compare to apple pomace pectin, citrus peel pectin and commercial pectin. Overall, the physicochemical properties and antioxidant potential of TP could be utilized as an excipient for food and pharmaceutical industry.
本研究旨在利用质量源于设计（QbD）方法，从罗望子果肉中提取罗望子果胶（TP），并采用纯度指标作为指示物。软件生成的二次方程表明，极性指数对 TP 的得率和纯度特性的影响显著大于果肉浓度和沸点。在预测与观察相关性研究中（极性指数相似，为 5.1），用甲醇替代丙酮对纯度指标和 TP 的得率没有影响，这表明溶剂极性的影响非常大。此外，傅里叶变换衰减全反射-红外光谱（FTIR-ATR）、（1）H 核磁共振、差示扫描量热法和质谱分析表明，TP 是鼠李半乳糖醛酸果胶，不含酒石酸。TP 的抗氧化活性明显高于苹果渣果胶、柑橘皮果胶和商业果胶。总的来说，TP 的物理化学性质和抗氧化潜力可作为食品和制药工业的赋形剂。
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