超声-微波协同提取百香果皮果胶的工艺研究  

Ultrasonic-Microwave Synergistic Extraction of Pectin from the Peel of Passiflora edulis

作　　者：黎英[1] 刘夏蕾 林娅新 陈雪梅[1] LI Ying;LIU Xialei;LIN Yaxin;CHEN Xuemei(Longyan University,Longyan,Fujian 364012,China)

机构地区：[1]龙岩学院,福建龙岩364012

出　　处：《热带作物学报》2020年第2期386-393,共8页Chinese Journal of Tropical Crops

基　　金：福建省科技厅引导性项目(No.2018N0023)。

摘　　要：以果胶得率为分析指标,采用超声-微波协同提取百香果干果皮果胶,利用响应面分析法优化其工艺条件。结果表明,百香果皮果胶超声-微波协同提取的最佳工艺参数为:液料比30 mL/g,pH 2.0,温度50℃,水浴60 min,超声功率50 W、微波功率600 W、超声-微波时间8.0 min,在此条件下,果胶得率可达(12.14±0.06)%。超声-微波协同法的提取效果与单独水提、超声、微波法的相比,得率分别提高了47.33%、34.74%和23.50%,3种提取方法的酯化度均≥50%,其说明百香果皮果胶属于高甲氧基果胶。扫描电镜结果显示,百香果皮细胞壁在超声-微波协同作用下破碎更为彻底,利于果胶溶出。The extracting rate of the pectin was used as the analytical index,and the ultrasonic-microwave synergistic extraction of dried fruit peel pectin from passion fruit was optimized by the response surface methodology.The optimum process parameters of the ultrasonic-microwave synergistic extraction of the peel of passion fruit were obtained,namely liquid to material ratio 30 mL/g,pH 2.0,temperature 50℃,water bath 60 min,ultrasonic power 50 W,microwave power 600 W,ultrasonic-microwave time 8.0 min.Under the condition,the yield of pectin could reach(12.14±0.06)%.Compared with water extraction,ultrasonic and microwave methods,the extraction rate of ultrasonic-microwave synergy method increased by 47.33%,34.74%and 23.50%,respectively.The esterification degree of the four extraction methods was≥50%,indicating that the peel pectin of passion fruit was a high methoxyl onein.The results of scanning electron microscopy showed that the cell wall of the fruit peel was broken more thoroughly under the synergistic effect of ultrasound-microwave,which was beneficial to the dissolution of pectin.

关 键 词：百香果皮 果胶 超声-微波协同提取 扫描电镜 

分 类 号：S667.9[农业科学—果树学]