Department of Food Science and Engineering, Aras International Compus, University of Tehran, Jolfa 54416-56498, Iran.
Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
Carbohydr Polym. 2017 Oct 1;173:107-113. doi: 10.1016/j.carbpol.2017.05.047. Epub 2017 May 18.
In this paper, the influence of pH (0.5-2.5), temperature (50-90°C), extraction time (30-150min) and liquid/solid ratio (10-50v/w) on the acidic extraction yield and degree of esterification (DE) of pistachio green hull pectin were studied by using central composite design. The results indicated that the yield and DE of pectin ranged from 7.31 to 19.02% and 26.00 to 53.01%, respectively. The optimization of pectin extraction condition showed that the optimal condition was pH of 0.5, temperature of 90°C, time of 30min and liquid/solid ratio of 50 v/w. In this condition, the experimental yield (22.1±0.5%) was fine accord among predicted yield (23.42%). Also, under the optimal extraction condition, the galacturonic acid content of pectin was about 65%. The FTIR spectrum showed that the pectin extracted under optimal condition is rich from polygalacturonic acid.
本文采用中心复合设计研究了 pH 值（0.5-2.5）、温度（50-90°C）、提取时间（30-150min）和液固比（10-50v/w）对巴旦木绿壳果胶的酸性提取产率和酯化度（DE）的影响。结果表明，果胶的产率和 DE 分别在 7.31%-19.02%和 26.00%-53.01%范围内变化。果胶提取条件的优化表明，最佳条件为 pH 值 0.5、温度 90°C、时间 30min 和液固比 50v/w。在该条件下，实验产率（22.1±0.5%）与预测产率（23.42%）吻合较好。此外，在最佳提取条件下，果胶的半乳糖醛酸含量约为 65%。FTIR 光谱表明，在最佳条件下提取的果胶富含聚半乳糖醛酸。
