慈橙皮果胶的提取工艺优化及抗氧化研究  

Optimization of Extraction Technology and Antioxidant Activity of Pectin from Orange Peel

作　　者：王楠[1] 张镜[1] 

机构地区：[1]嘉应学院生命科学学院,广东梅州514015

出　　处：《广州化工》2016年第19期74-77,共4页GuangZhou Chemical Industry

基　　金：广东省教育厅自然科学省级重大项目:多产色链霉菌产抗菌活性物质产业化开发的应用基础研究(项目编号:2014KZDXM069)

摘　　要：为探索慈橙皮中果胶提取的最佳工艺条件和体外抗氧化活性,以平远慈橙皮为原料,采用纤维素酶法提取果胶和离体条件测定果胶对O_2^-·、DPPH自由基和·OH的清除能力。结果表明:在纤维素酶溶液浓度0.3%,温度46℃,料液比1∶15,pH 4.8条件下,果胶得率达到14.32%,且具有良好的体外抗氧化活性,为功能性食品的开发提供一定的理论基础。Aimed to investigate the best conditions for extracting pectin from Pingyuan orange peel and the antioxidant activity of pectin in vitro, the extraction of pectin by using cellulase and the free radical scavenging activities of pectin on superoxide anion, DPPH and hydroxyl radicals were detected. The results showed that the optimal conditions were as follows ： cellulase dose was 0. 3% , temperature was 46 ℃, solid/liquid ratio （g/mL） was 1 ： 15, pH was 4. 8, under these conditions the extracting rate of pectin was 14.32% and had great potential for the development of functional foods due to its excellent antioxidant activity.

关 键 词：慈橙皮 果胶 纤维素酶 抗氧化性 

分 类 号：Q332[生物学—遗传学]