百香果皮果胶脱色工艺优化及体外抗氧化活性研究  

Optimization of Decolorization Technology and In Vitro Antioxidant Activity of Pectin from Passion Fruit Peel

作　　者：黎英[1] 蔡淑鑫 陈雪梅[1] 陈小红[1] 林标声[1] LI Ying;CAI Shuxin;CHEN Xuemei;CHEN Xiaohong;LIN Biaosheng(Longyan University,Longyan 364012,China)

机构地区：[1]龙岩学院,福建龙岩364012

出　　处：《食品科技》2022年第8期214-220,共7页Food Science and Technology

基　　金：福建省科技厅引导性项目(2018N0023);龙岩学院博士科研启动基金项目(LB20202002)。

摘　　要：以果胶损失率和脱色率为评价指标,比较硅藻土、双氧水、活性炭和AB-8大孔树脂4种脱色剂对百香果皮果胶的脱色效果,进行工艺优化试验和体外抗氧化活性研究。结果表明:活性炭脱色的最佳工艺条件为活性炭用量1.5%、吸附温度30℃、吸附时间50 min,在此条件下百香果皮果胶脱色率为(72.96±0.92)%,损失率为(9.45±0.26)%。活性炭脱色后百香果皮果胶含量提高了25.87%、酯化度提高了18.90%;脱色前·OH、O_(2)^(–)·和DPPH自由基清除率的EC_(50)值分别为140.20、156.55、102.04 mg/mL,脱色后分别降为83.85、97.38、61.29 mg/mL,说明活性炭对百香果皮果胶脱色纯化效果较好,并可提高体外抗氧化能力。The pectin loss rate and decolorization rate were used as the evaluation indicators,the decolorization effects of diatomite,hydrogen peroxide,activated carbon and AB-8 macroporous resin on passion fruit pectin were compared,and the process optimization test and antioxidant activity in vitro were carried out.The results showed that the optimum process conditions for activated carbon decolorization were:activated carbon dosage of 1.5%,adsorption temperature of 30℃,adsorption time of 50 min,under these conditions,the decolorization rate of passion fruit peel pectin was(72.96±0.92)%,and the loss rate was(9.45±0.26)%.The pectin content and esterification degree increased 25.87% and 18.90% after activated carbon decolorization.The EC_(50) values of·OH,O_(2)^(-)·and DPPH free radical scavenging rates before decolorization were 140.20,156.55,102.04 mg/mL,respectively,and after decolorization were reduced to 83.85,97.38,61.29 mg/mL,respectively,indicating that activated carbon had better decolorizing and purifying effect on passion fruit peel pectin,and could improve the antioxidant capacity in vitro.

关 键 词：百香果皮果胶 活性炭 脱色 抗氧化活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]