超声辅助法从酸橙皮中提取果胶的优化及特性研究。

Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method.

机构信息

Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.

出版信息

Int J Biol Macromol. 2019 Mar 15;125:621-629. doi: 10.1016/j.ijbiomac.2018.12.096. Epub 2018 Dec 10.

DOI:10.1016/j.ijbiomac.2018.12.096

PMID:30543886

Abstract

In this work, a Box-Behnken design (BBD) with three variables (ultrasound power, irradiation time and pH) in three levels was applied for pectin extraction optimization. The optimization process showed that the maximum extraction yield was 28.07 ± 0.67% in ultrasound power of 150 W, irradiation time of 10 min and pH of 1.5 (as optimum conditions). In these conditions, ash, moisture and protein contents of SOPP were 1.89 ± 0.51, 8.81 ± 0.68 and 1.45 ± 0.23%, respectively. HPLC analysis indicated that 65.3% of the extracted pectin was galacturonic acid and approximately 72% of total neutral sugars was galactose. The optimized pectin had a total phenolic content of 39.95 ± 3.13 mg gallic acid equivalents/g pectin, the surface tension of 46.56 ± 0.23 and 42.14 ± 0.61 mN/m in concentrations of 0.1 and 0.5%w/v, water holding capacity and oil holding capacity of 3.10 ± 0.12 and 1.32 ± 0.21 g water or oil/g pectin with a suitable emulsifying and antioxidant properties. In addition, SOPP with degree of esterification of 6.77 ± 0.43% was classified as low methoxyl pectin, which confirmed by FTIR and H NMR analysis.

摘要

在这项工作中，采用三变量（超声功率、辐照时间和 pH）三水平的 Box-Behnken 设计（BBD）进行了果胶提取优化。优化过程表明，在超声功率为 150 W、辐照时间为 10 min 和 pH 为 1.5（最佳条件）的情况下，最大提取产率为 28.07±0.67%。在这些条件下，SOpp 的灰分、水分和蛋白质含量分别为 1.89±0.51%、8.81±0.68%和 1.45±0.23%。HPLC 分析表明，提取的果胶中 65.3%为半乳糖醛酸，总中性糖中约 72%为半乳糖。优化的果胶总酚含量为 39.95±3.13mg 没食子酸当量/g 果胶，表面张力在 0.1%和 0.5%w/v 浓度下分别为 46.56±0.23 和 42.14±0.61mN/m，持水能力和持油能力分别为 3.10±0.12 和 1.32±0.21g 水或油/g 果胶，具有良好的乳化和抗氧化性能。此外，SOpp 的酯化度为 6.77±0.43%，被归类为低甲氧基果胶，这一点通过傅里叶变换红外光谱（FTIR）和核磁共振（H NMR）分析得到了证实。