超声辅助山荆子果胶提取工艺优化及其结构特性分析  

Optimization of ultrasound-assisted extraction of pectin from Malus rockii Rehad.and its structural characteristics

作　　者：李泽林 方敏瑞 沈晋如 赵春燕 范江平[1] 沈晓静 郑婷婷 LI Zelin;FANG Minrui;SHEN Jinru;ZHAO Chunyan;FAN Jiangping;SHEN Xiaojing;ZHENG Tingting(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201;Yunnan Key Laboratory of Pharmacology for Natural Products,Kunming Medical University,Kunming 650500;College of Science,Yunnan Agricultrual University,Kunming 650201;Yunnan Organic Tea Industry Intelligent Engineering Research Center,Key Laboratory of Intelligent Organic Tea Garden Construction,Universities of Yunnan Province,Kunming 650201;Research Institute of Pu’er Tea,Pu’er 665099)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南省天然药物重点实验室昆明医科大学,昆明650500 [3]云南农业大学理学院,昆明650201 [4]云南省有机茶产业智能工程研究中心,云南省高校智能有机茶园建设重点实验室,昆明650201 [5]普洱茶研究院,普洱665099

出　　处：《中国食品添加剂》2022年第7期182-189,共8页China Food Additives

基　　金：云南省天然药物药理重点实验室开放研究基金项目(70120030506);国家自然科学基金项目(31560457);云南省重大科技专项子课题“云茶”数字化关键技术应用研发与示范(202002AE09001004)。

摘　　要：为了优化丽江山荆子果胶的提取工艺及分析其结构特性;以丽江山荆子为原材料,进行单因素和响应面优化试验,得到最佳提取条件为超声时间20min,水浴时间2.55h,料液比1∶21.77(g/mL),提取率为4.67%±0.12%。山荆子果胶样品的理化指标结果表明均符合国家标准GB 25533—2010的相关要求,且总糖含量为74.15%±1.23%。傅里叶变换红外光谱结果表明,波数在4000~600cm^(-1)范围内山荆子果胶是一类含有典型多糖吸收峰的高酯果胶。扫描电镜结果表明,山荆子果胶微观结构粗糙、紧致且有许多小孔。本研究可为丽江山荆子果胶的开发、利用和结构研究提供理论依据。To optimize the extraction process of pectin from Malus rockii Rehad.and analyze its structural characteristics,single factor and response surface methodologies were used to optimize the extraction process.Lijiang Malus rockii Rehad.was used as raw material.The optimal extraction conditions were:ultrasonic time 20min,water bath time 2.55h,solid-liquid ratio 1∶21.77(g/mL).Under the above conditions,the extraction yield was 4.67%±0.12%.The physical and chemical indexes of the pectin met all requirements of national standard GB 25533—2010,and the total carbohydrate content was 74.15%±1.23%.Fourier transform infrared spectroscopy(FT-IR)showed that pectin was a high-ester pectin and had typical polysaccharide absorption peaks in the wave ranges from 4000cm^(-1) to 600cm^(-1).The scanning electron microscope(SEM)showed that the microstructure of pectin was rough with many small holes.This study can provide a theoretical basis for the development,utilization and structure study of pectin from Malus rockii Rehad..

关 键 词：丽江山荆子 果胶 提取工艺 结构 

分 类 号：TS202.3[轻工技术与工程—食品科学]