摘要
【目的】优化菠萝蜜皮果胶的提取工艺条件,并测定分析其分子结构,为菠萝蜜皮的深加工利用提供参考依据。【方法】采用酸提醇沉法,通过单因素试验和正交试验探讨提取温度、提取时间、p H、料液比等因素对菠萝蜜皮果胶提取率的影响,并利用红外光谱对果胶进行结构分析。【结果】影响菠萝蜜皮果胶提取效果的因素主次顺序为:p H>料液比>提取温度>提取时间,其中p H对菠萝蜜皮果胶提取率有极显著影响(P<0.01),料液比有显著影响(P<0.05);其最佳提取工艺条件为:在提取温度85℃、p H 1.0、料液比1∶30的条件下提取1.5 h,菠萝蜜皮果胶平均提取率为13.8%;果胶分子中含有部分乙酰基、酯基和甲氧基。【结论】酸提醇沉法具有易操作、提取时间短、耗能低等优点,是提取菠萝蜜皮果胶的有效方法,且提取的果胶为具有一般结构特征的高酯化度果胶。
[Objective]The process conditions for extraction of pectin from jackfruit peel were optimized to determine and analyze molecular structure of extracts and provide references for deep processing and comprehensive exploitation. [Method]By acid extraction and alcohol precipitation method, effects of factors including extraction temperature, extraction time, pH and solid-to-liquid ratio on pectin yield were studied by single factor tests and orthogonal experiments. Meanwhile, infrared spectrum technology was applied to detect the structure of extractives. [Result ]Primary and secondary order of influencing factors having an effect on yield of pectin extracted from jackfruit peel was pH〉solid-to-liquid ratio〉extraction temperature〉extraction time, among which pH had the most significant effect on pectin extraction rate from jackfruit peel （P〈0.01） and solid-to-liquid ratio had a significant effect on pectin extraction rate from jackfruit peel （P〈0.05）.The optimal process conditions were extraction temperature of 85 ℃, pH of 1.0, extraction time of 1.5 h and solid-to-liquid ratio of 1：30. Under the optimum extraction conditions, the average extraction yield of pectin was 13.8%. The structure of extractive molecule contained part of acetyl, ester and methoxyl. [ Conclusion ] Acid extraction and alcohol precipitation method with advantages such as easy operation, short extraction time, low energy consumption and so on is an effective way of extracting pectin from jackfruit peel. What＇ s more, pectin extracted is high -degree esterification of pectin with general structure features.
出处
《南方农业学报》
CAS
CSCD
北大核心
2015年第4期664-668,共5页
Journal of Southern Agriculture
基金
公益性行业(农业)科研专项项目(201303077)
广东省产学研合作科技创新平台项目(2013B090700008)
关键词
菠萝蜜皮
果胶
酸提醇沉法
工艺优化
结构分析
jackfruit peel
pectin
acid extraction and alcohol precipitation
process optimization
structure analysis
