超声辅助分步提取芒果皮中的酚类物质和果胶。
Sequential extraction of phenolics and pectin from mango peel assisted by ultrasound.
机构信息
Chemical Engineering Department, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street 2777, 90036-007 Porto Alegre, Rio Grande do Sul, Brazil.
Chemical Engineering Department, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street 2777, 90036-007 Porto Alegre, Rio Grande do Sul, Brazil.
出版信息
Food Res Int. 2019 May;119:455-461. doi: 10.1016/j.foodres.2018.12.011. Epub 2018 Dec 11.
The present work evaluated the use of ultrasound to extract sequentially phenolics and pectin from mango peel. Initially, the influence of ethanol and ultrasound on the phenolics extraction was investigated. The results showed that the ultrasound did not affect the extraction yield of these compounds. The best total phenolics yield (67%) was obtained with an extraction solution consisting of 50% of ethanol in water (v/v) and without ultrasound application, according to the experimental design. As an innovative extraction methodology, the residue of this extraction was then used to extract pectin assisted by ultrasound. The use of ultrasound increased over than 50% of the pectin extraction yield and did not affect its quality, measured by the galacturonic acid content and the degree of esterification. The sequential extraction of phenolics and pectin shows to be an alternative to use the whole residue from mango peel.
本工作评估了超声辅助依次从芒果皮中提取酚类物质和果胶的方法。首先，考察了乙醇和超声对酚类物质提取的影响。结果表明，超声对这些化合物的提取产率没有影响。根据实验设计，在无超声作用下，使用含 50%（v/v）乙醇的水溶液作为提取溶剂时，总酚类物质的提取产率最高（67%）。作为一种创新的提取方法，然后使用超声辅助从该提取残渣中提取果胶。与传统方法相比，超声辅助提取可使果胶的提取率提高 50%以上，且不影响其质量，果胶的质量可通过半乳糖醛酸含量和酯化度来衡量。酚类物质和果胶的顺序提取为充分利用芒果皮废渣提供了一种选择。
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