Lefsih Khalef, Giacomazza Daniela, Dahmoune Farid, Mangione Maria Rosalia, Bulone Donatella, San Biagio Pier Luigi, Passantino Rosa, Costa Maria Assunta, Guarrasi Valeria, Madani Khodir
Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria; Département de Biochimie et Microbiologie, Faculté des Sciences Biologiques et des Sciences Agronomiques, Université de Tiziouzou, 15000 Tizi ouzou, Algeria.
Istituto di Biofisica, Consiglio Nazionale delle Ricerche, Palermo, Italy.
Food Chem. 2017 Apr 15;221:91-99. doi: 10.1016/j.foodchem.2016.10.073. Epub 2016 Oct 18.
Optimization of microwave-assisted extraction (MAE) of water-soluble pectin (WSP) from Opuntia ficus indica cladodes was performed using Response Surface Methodology. The effect of extraction time (X), microwave power (X), pH (X) and solid-to-liquid ratio (X) on the extraction yield was examined. The optimum conditions of MAE were as follows: X=2.15min; X=517W; X=2.26 and X=2g/30.6mL. The maximum obtained yield of pectin extraction was 12.57%. Total carbohydrate content of WSP is about 95.5% including 34.4% of Galacturonic acid. Pectin-related proteins represent only the 0.66% of WSP mass. HPSEC and light scattering analyses reveal that WSP is mostly constituted of high molecular pectin and FTIR measurements show that the microwave treatment does not alter the chemical structure of WSP, in which Galacturonic acid content and yield are 34.4% and 4.33%, respectively. Overall, application of MAE can give rise to high quality pectin.
采用响应面法对仙人掌茎中水溶性果胶（WSP）的微波辅助提取（MAE）进行了优化。考察了提取时间（X）、微波功率（X）、pH值（X）和固液比（X）对提取率的影响。MAE的最佳条件如下：X = 2.15分钟；X = 517瓦；X = 2.26以及X = 2克/30.6毫升。果胶提取的最高产率为12.57%。WSP的总碳水化合物含量约为95.5%，其中半乳糖醛酸占34.4%。与果胶相关的蛋白质仅占WSP质量的0.66%。高效体积排阻色谱（HPSEC）和光散射分析表明，WSP主要由高分子量果胶组成，傅里叶变换红外光谱（FTIR）测量表明，微波处理不会改变WSP的化学结构，其中半乳糖醛酸含量和产率分别为34.4%和4.33%。总体而言，MAE的应用可得到高质量的果胶。
