超声波辅助酸法提取陈皮中果胶的工艺优化

天津农学院学报 ›› 2017, Vol. 24 ›› Issue (3): 79-84.

超声波辅助酸法提取陈皮中果胶的工艺优化

李萍, 汪青青, 闫静坤, 张兰, 舒展, 胡矗垚

天津农学院基础科学学院,天津 300384

收稿日期:2016-11-19 出版日期:2017-09-30 发布日期:2019-10-15
作者简介:李萍（1979-）,女,天津市人,讲师,硕士,主要从事天然产物有效成分的提取和应用研究。E-mail：liping790520@126.com。

Optimization on Ultrasonic-assisted Acid Extraction of Pectin from Tangerine Peel

LI Ping, WANG Qing-qing, YAN Jing-kun, ZHANG Lan, SHU Zhan, HU Chu-yao

College of Basic Science, Tianjin Agricultural University, Tianjin 300384, China

Received:2016-11-19 Online:2017-09-30 Published:2019-10-15

摘要/Abstract

摘要： 以陈皮为原料,研究超声波辅助酸法对果胶提取效果的影响。在单因素试验基础上,利用正交试验优化提取工艺并对果胶理化性质进行测定。结果表明,果胶提取最佳工艺条件为：溶液pH值1.5、料液比1∶25（g∶mL）、超声温度75 ℃、超声功率231 W、物料粉碎度60~80目、超声时间40 min,在此条件下果胶提取率达到20.60%。影响果胶提取率的因素次序为：料液比>超声温度>物料粉碎度>溶液pH值>超声功率>超声时间。红外光谱分析证实了果胶的成功提取。超声波辅助酸法与传统酸法相比,果胶提取率提高了4.25%、纯度提高了12.29%、酯化度提高了10.19%,且试验制备的果胶属于高甲氧基果胶。超声波辅助酸法是提取陈皮果胶的可行方法。

关键词: 陈皮, 果胶, 超声辅助酸法, 提取, 工艺优化

Abstract: ：Ultrasonic-assisted acid method was applied for the extraction of pectin from tangerine peel in order to study the effect of ultrasonic-assisted acid extraction on pectin extraction. Based on the results of single factor experiments, orthogonal experiment was used to optimize the extraction process with extraction rate as an indicator and physical and chemical properties of the pectin were also determined. Results showed that the optimum extraction conditions were as follows: pH of the solution was 1.5, ratio of material to solvent was 1∶25（g∶mL）, ultrasonic temperature was 75 ℃, ultrasonic power was 231 W, powder granularity of the material was 60~80 mesh and ultrasonic time was 40 min and under these conditions the extraction rate could reach 20.60%. The factors impacting extraction rate were in the order of ratio of material to solvent>ultrasonic temperature>powder granularity>pH of the solution>ultrasonic power>ultrasonic time. The extraction of pectin from tangerine peel was successfully confirmed by Fourier transform infrared spectroscopy（FTIR）. Meanwhile, the pectin extracted by ultrasonic- assisted acid method exhibited higher extraction rate（increasing 4.25%）, displayed greater purity（enhancing 12.29%）, showed higher esterification degree（improving 10.19%）than traditional acid method, respectively, and the pectin prepared belonged to the high methoxyl pectin. Ultrasonic-assisted acid extraction is a feasible method for extracting pectin from tangerine peel.

Key words: tangerine peel, pectin, ultrasonic-assisted acid method, extraction, process optimization

中图分类号:

TS202.3

李萍, 汪青青, 闫静坤, 张兰, 舒展, 胡矗垚. 超声波辅助酸法提取陈皮中果胶的工艺优化[J]. 天津农学院学报, 2017, 24(3): 79-84.

LI Ping, WANG Qing-qing, YAN Jing-kun, ZHANG Lan, SHU Zhan, HU Chu-yao. Optimization on Ultrasonic-assisted Acid Extraction of Pectin from Tangerine Peel[J]. Journal of Tianjin Agricultural University, 2017, 24(3): 79-84.

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: http://xuebao.tjau.edu.cn/CN/

http://xuebao.tjau.edu.cn/CN/Y2017/V24/I3/79

参考文献

[1] Zhang Y Y,Mu T H,Zhang M.Optimisation of acid extraction of pectin from sweet potato residues by response surface methodology and its antiproliferation effect on cancer cells[J]. International Journal of Food Science and Technology,2013,48(4):778-785.
[2] Garna H,Mabon N,Robert C,et al.Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not washed by alcohol[J]. Journal of Food Science,2007,72(1):C001-C009.
[3] Grohman K,Cameron R,Kim Y,et al.Extraction and recovery of pectic fragments from citrus processing waste for co-production with ethanol[J]. Journal of Chemical Technology Biotechnology,2013,88(3):395-407.
[4] Levic L,Tekic M,Djuric M,et al.CaCl₂,CuSO₄ and AlCl₃ & NaHCO₃ as possible pectin precipitants in sugar juice clarification[J]. International Journal of Food Science and Technology,2007,42(5):609-614.
[5] 许玲玲,杨晓东,李群力,等. 果胶酶解法提取陈皮中橙皮苷的工艺研究[J]. 中国现代中药,2015,17(11):1196-1200.
[6] 陈韵,石展望,黄晓敏. 编程全自动微波密封辅助提取陈皮多糖研究[J]. 时珍国医国药,2011,22(1):140-141.
[7] 黄景晟,张帅,刘飞,等. 超临界CO₂萃取陈皮挥发油及其化学成分分析[J]. 现代食品科技,2013,29(8):1961-1966.
[8] 罗琥捷,杨宜婷,黄寿根,等. 超声提取法与索氏提取法提取陈皮黄酮类有效成分的分析比较[J]. 中药材,2016,39(2):371-374.
[9] 詹歌,周兴虎,屠康,等. 荸荠皮中果胶的酸法提取工艺[J]. 食品与生物技术学报,2010,29(6):859-864.
[10] Yuliarti O,Merino L M,Goh K T,et al.Characterisation of gold kiwifruit pectin isolated by enzymatic treatment[J]. International Journal of Food Science and Technology,2012,47(3):633-639.
[11] 张超,王英臣. 微波辅助复合酶提取锦灯笼皮果胶的工艺优化[J]. 农业与技术,2016,36(7):5-10.
[12] 刘永,杨柳,赖文锋,等. 超声辅助酸法提取柚子白囊皮果胶的研究[J]. 中国食品添加剂,2014(7):75-79.
[13] 周文俊,刘乙杉,周宇. 复合酶法提取柠檬果胶[J]. 食品科技,2016,41(1):181-185.
[14] 王海燕,廖明顺,张敏,等. 榴莲皮果胶提取工艺的优化实验研究[J]. 食品工业科技,2012,33(12):246-250.
[15] 王媛莉,李梅青,董明,等. 草酸铵超声辅助提取豆腐柴果胶[J]. 食品科学,2011,32(10):88-91.
[16] Peng X Y,Mu T H,Zhang M,et al.Optimisation of production yield by ultrasound-/microwave-assisted acid method and functional property of pectin from sugar beet pulp[J]. International Journal of Food Science and Technology,2015,50(3):758-765.
[17] 陶进转,陈伟南. 剑麻渣果胶提取与测定[J]. 中国麻业科学,2014,36(2):98-101.
[18] 高建华,戴思齐,刘家明,等. 六种果皮原料果胶的理化及凝胶特性比较[J]. 农业工程学报,2012,28(16):288-292.
[19] 董艳辉. 草酸铵法提取桔皮中果胶的工艺研究[J]. 广东农业科学,2011(17):72-74.
[20] 孙悦,张双,任铁强,等. 超声波辅助提取橘子皮中果胶的研究[J]. 当代化工,2014,43(4):512-514.
[21] 张宇,刘晓飞,王鑫,等. 超声波辅助盐析法提取橘子皮果胶的工艺研究[J]. 农产品加工,2016(7):32-34.
[22] 赵光远,刁华娟,荆利强. 不同分子量和不同酯化度苹果果胶的研究[J]. 食品与机械,2011,27(6):47-50.