摘要
超声波预处理结合环境友好型提取技术采用亚临界水从菠萝蜜果皮中提取果胶多糖(JFPS),并对JFPS的理化性质和α-葡萄糖苷酶抑制能力进行研究。在单因素试验的基础上,采用响应面法优化亚临界水提取工艺,得到最佳工艺参数为:提取温度137℃,提取时间9.55 min,液料比16.12:1(mL/g)。在此条件下,JFPS得率为16.23%。此法所得果胶多糖中半乳糖醛酸和蛋白含量分别为51.47%和1.63%,酯化度为62.50%。凝胶渗透色谱测得JFPS的分子质量为102.9ku。α-葡萄糖苷酶抑制试验表明,JFPS具有较强的α-葡萄糖苷酶抑制能力,抑制α-葡萄糖苷酶的IC50值为1.94 mg/mL。结果表明,通过超声波预处理结合亚临界水提取的JFPS是一种潜在的功能性食品成分。
Ultrasonic pretreatment combined with environment-friendly extraction technology subcritical water was applied to extract pectic polysaccharide(JFPS) from jackfruit peel. The physicochemical properties and α-glucosidase inhibition ability of the extract were studied. Based on single factor experiment, the response surface method was used to optimize subcritical water extraction process, and the optimal process parameters were obtained as follows: extraction temperature 137 ℃, extraction time9.55 min, and liquid/solid ratio 16.12:1(mL/g). Under these conditions, the yield of JFPS was 16.23%.The content of galacturonic acid and protein in pectic polysaccharide obtained by this method were51.47% and 1.63%, and the degree of esterification was 62.50%. The weight-average molecular weight of JFPS determined by high performance gel permeation chromatography was 102.9 ku. According to theα-glucosidase inhibition experiment, JFPS had strong α-glucosidase inhibition ability, which value of IC50 reached 1.94 mg/mL. The experiment results indicated that JFPS extracted by ultrasonic pretreatment combined with subcritical water technology was a potential functional food ingredient.
作者
李文佳
杨腾
施瑞城
蒋志国
LI Wenjia;YANG Teng;SHI Ruicheng;JIANG Zhiguo(College of Food Science,Hainan University,Haikou 570228)
出处
《食品科技》
CAS
北大核心
2019年第6期226-232,共7页
Food Science and Technology
基金
海南省自然科学基金面上项目(318MS013)
海南省重点研发项目(ZDYF2016097)
