摘要
为开发优质果胶资源,利用超声波辅助法从黄秋葵和红秋葵果荚中提取果胶,采用单因素试验探讨了酸种类、料液比、pH值、提取温度、超声时间和超声功率对2种秋葵果胶提取率的影响,并应用BoxBenhnken设计应面试验,确定果胶的最优提取工艺,并对其理化性质进行比较分析。结果表明,黄秋葵果胶的最佳提取工艺条件:萃取溶剂为盐酸、pH值2.0、提取温度70℃、料液比1∶40 g·m L-1,超声时间41 min、超声功率350 W,果胶提取率最高为15.87%;红秋葵果胶的最佳提取工艺条件:萃取溶剂为盐酸、pH值2.0、提取温度70℃、料液比1∶36 g·m L-1,超声时间42 min,超声功率350 W,果胶提取率最高为15.03%。经傅里叶红外光谱分析及理化性质测定,黄秋葵、红秋葵果胶的各项指标均优于国家标准,两者半乳糖醛酸含量分别为78.72%、72.92%,酯化度分别为66.95%、68.68%,均属于高酯果胶。添加黄、红秋葵果胶后,凝胶质构特性均得到明显的提升。本研究结果为果胶新资源的开发利用提供了基础数据。
To develop high-quality pectin resources, petin from Abelmoschus esculentus L. and Hihiscus coccineus（Medicus） Walt pods were extracted by ultrasonic-assisted. The effects of the single factors（acid kinds,solid-tosolvent ratio,solvent pH,extraction temperature,ultrasonic time and ultrasonic power） on the yield of pectin were studied. Response surface experiment was designed using Box-Benhnken design to identity the optimal extraction process of pectin. The physicochemical properties of extracted pectin were compared and analyzed. The optimized extraction conditions of pectin from Abelmoschus esculentus L. were as follows： extraction solvent is hydrochloric acid,pH value2. 0,extraction temperature 70℃,solid-to-solvent ratio 1∶ 40 g·m L-1,ultrasonic time 41 min,ultrasonic power 350 W,and the highest pectin extraction rate is 15. 87%. The optimized extraction conditions of pectin from Hihibiscus coccineus（Medicus） Walt were as follows： extraction solvent is hydrochloric acid,pH value 2. 0,extraction temperature 70℃,solid-to-solvent ratio 1∶ 36 g·m L-1,ultrasonic time 42 min,ultrasonic power 350 W,and the highest pectin extraction rate is 15. 03%. The results from physicochemical analyses and Fourier transform infrared spectroscopic（FTIR） showed that the Abelmoschus esculentus L. pectin and pectin are better than the national standard. 78. 72% and 72. 92% of the content of galacturonic acid, 66. 95% and 68. 68% of esterification degree were detected in the pectins from Abelmoschus esculentus L. and Hihibiscus coccineus（Medicus） Walt,respectively. Both pectins were high methoxyl pectin and the gel texture characteristics had been significantly improved after adding two kinds of pectin. This study provides support for the development and utilization of new pectin resources.
作者
吴剑夫
程安玮
孙金月
祝霞
WU Jianfu;CHENG Anwei;SUN Jinyue;ZHU Xia(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou,Gansu 730070;Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan,Shandong 250100)
出处
《核农学报》
CAS
CSCD
北大核心
2018年第10期2002-2011,共10页
Journal of Nuclear Agricultural Sciences
基金
山东省农业科学院重大成果培育(CGPY201609)
关键词
超声波辅助
提取工艺
秋葵
果胶
理化特性
ultrasonic-assisted
extraction process
okra
pectin
physicochemical characteristics
