响应面优化超声辅助VC/H2O2山楂果胶改性研究  

Study on the Hawthorn Pectin Modified by which Response Surface Optimized Ultrasonic with VC/H2O2

作　　者：朱毅伟 陈晓雯 赵立伟 朱传合[1] ZHU Yi-wei;CHEN Xiao-wen;ZHAO Li-wei;ZHU Chuan-he(College of Food Science& Engineering/Shandong Agricultural University, Tai’an 271018, China;Jiangsu Pailezi Food Co., Ltd., Xuzhou 221000, China)

机构地区：[1]山东农业大学食品科学和工程学院,山东泰安271018 [2]江苏派乐滋食品有限公司,江苏徐州221000

出　　处：《山东农业大学学报（自然科学版）》2019年第4期686-691,共6页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：山东省2017年度农业重大应用技术创新项目;山东省重点研发计划(GG201703080015);山东省“双一流”奖补资金资助(SYT2017XTTD04);泰安市大学生科技创新行动计划

摘　　要：果胶是一种酸性多糖,被广泛应用于食品行业及其它行业。果胶的生物活性与其分子量和结构密切相关。本研究以实验室自制山楂果胶为原料,采用超声辅助VC/H2O2改性山楂果胶,以固有粘度和还原糖含量为指标,采用单因素实验和响应面实验进行改性工艺优化。结果表明,最佳工艺参数为:H2O2浓度66mmol/L、VC浓度21mmol/L、温度30℃、超声次数207次、超声振幅31%,在此条件下,果胶的还原糖含量为52.22±0.68%,与预测值基本一致,说明该模型具有可靠性。Pectin is an acidic polysaccharide, which is widely used in food industry and other industrial fields.The biological activity of pectin is closely related to its molecular weight and structure.Using the hawthorn pectin in the laboratory as raw material, we adopted ultrasound-assisted VC/H2O2 to modify hawthorn pectin, and optimized the modification process by single factor experiment and response surface experiment with the inherent viscosity and reducing sugar content as indicators.The results show that the best process parameters were: H2O2 concentration 66 mmol/L, VC concentration 21 mmol/L, temperature 30 °C, pulse number 207 and ultrasonic amplitude 31%.Under these conditions, the reducing sugar content of pectin was 52.22±0.68%, which was basically consistent with the predicted value.It shows that the model has reliability.

关 键 词：山楂果胶 改性 超声辅助 VC/H2O2 

分 类 号：TS201.7[轻工技术与工程—食品科学]