Food Technology Department, Federal University of Sergipe (UFS), Sergipe, SE, Brazil.
Food Technology Department, Federal University of Viçosa (UFV), Viçosa, MG, Brazil.
Int J Biol Macromol. 2018 Jul 1;113:395-402. doi: 10.1016/j.ijbiomac.2018.02.154. Epub 2018 Feb 27.
A central composite design was used to determine effects of pH (1.16-2.84), extraction temperature (63-97°C) and time (35-85min) on the yield, degree of degree of esterification (DE) and viscosity of pectins extracted. For pectin extraction, the previously sanitized mango shells were dried and crushed to obtain the flour that was treated with an ethanol solution obtaining the alcohol insoluble residue (AIR). Subsequently, the AIR was mixed in ethanol with the extraction solution of hydrochloric acid. Pectin yields ranged from 18.8 to 32.1g/100g of AIR, whereas the degree of esterification (DE) and viscosity values ranged from 62.2 to 86.2% and from 1.58 to 45.85mPa·s, respectively. An inverse correlation was found between extraction yield and viscosity. Relying upon the desirability function, two optimum conditions were determined: 35min<t<48min; 85.4°C<T<97°C; 1.66<pH<2.4 and 80min<t<85min; 94.3°C<T<97°C; 1.66<pH<1.79. Under these conditions, yields >30% from the AIR, DE≥70.0% and η≥20.0mPa·s.
采用中心复合设计来确定 pH 值（1.16-2.84）、提取温度（63-97°C）和时间（35-85min）对提取的果胶得率、酯化度（DE）和黏度的影响。对于果胶提取，将先前经过消毒的芒果壳干燥并粉碎，得到粉末，然后用乙醇溶液处理，得到醇不溶残渣（AIR）。随后，将 AIR 与盐酸提取溶液混合在乙醇中。果胶得率范围为 18.8-32.1g/100g 的 AIR，而酯化度（DE）和黏度值范围分别为 62.2-86.2%和 1.58-45.85mPa·s。提取产率与黏度之间存在反比关系。根据理想函数，确定了两个最佳条件：35min<t<48min；85.4°C<T<97°C；1.66<pH<2.4 和 80min<t<85min；94.3°C<T<97°C；1.66<pH<1.79。在这些条件下，AIR 的产率>30%，DE≥70.0%，η≥20.0mPa·s。
