超声辅助酶法提取山荆子果胶工艺优化及其红外光谱特征  

Optimization of Ultrasonic-Assisted Enzymatic Extraction of Pectin from Malus baccata (L.) Borkh. and Its Infrared Spectra Characteristics

作　　者：李泽林 沈晋如 方敏瑞 赵春燕 范江平[1] 沈晓静 郑婷婷 LI Ze-lin;SHEN Jin-ru;FANG Min-rui;ZHAO Chun-yan;FAN Jiang-ping;SHEN Xiao-jing;ZHENG Ting-ting(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Provincial Key Laboratory of Pharmacology for Natural Medicines,Kunming Medical University,Kunming 650500,China;School of Science,Yunnan Agricultural University,Kunming 650201,China;Institute of Pu'er Tea,Pu'er 665099,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]昆明医科大学云南省天然药物药理重点实验室,昆明650500 [3]云南农业大学理学院,昆明650201 [4]普洱茶研究院,云南普洱665099

出　　处：《中国调味品》2023年第2期20-25,共6页China Condiment

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)。

摘　　要：为研究超声辅助酶法提取山荆子果胶的工艺和其官能团组成,以丽江山荆子为原材料,在单因素实验的基础上采用响应面设计优化果胶的提取工艺,并采用傅里叶变换红外光谱(Fourier transform infrared spectroscopy, FT-IR)表征其结构特征。结果表明,最佳提取条件为超声时间24.23 min、酶解时间1.27 h、纤维素酶添加量3%,提取率为(17.70±0.28)%。该条件下提取的山荆子果胶总糖和多酚含量较高,分别为(78.59±3.76)%和(26.10±0.11)%,蛋白含量较低,为(0.20±0.07)%;此外,红外光谱显示山荆子果胶是一类含有典型多糖结构的高酯果胶。该研究可为云南丽江山荆子果胶的进一步开发利用提供依据。To study the ultrasonic-assisted enzymatic extraction process and the functional group composition of pectin from Malus baccata(L.) Borkh., with Lijiang Malus baccata(L.) Borkh. as the raw material, on the basis of single factor experiment, response surface design is used to optimize the extraction process of pectin, and Fourier transform infrared spectroscopy(FT-IR) is used to characterize its structural characteristics. The results show that the optimal extraction conditions are ultrasonic time 24.23 min, enzymatic hydrolysis time 1.27 h, cellulose enzyme addition amount 3%, and the extraction yield is(17.70±0.28)%. Under these conditions, the total sugar and polyphenol content of the extracted pectin is higher, which is(78.59±3.76)% and(26.10±0.11)% respectively, while the protein content is lower, which is(0.20±0.07)%. In addition, FT-IR shows that the pectin from Malus baccata(L.) Borkh. is a kind of high-ester pectin with typical polysaccharide structure. This study can provide a basis for the further development and utilization of pectin from Malus baccata(L.) Borkh. in Lijiang, Yunnan.

关 键 词：山荆子 果胶 响应面 提取工艺 傅里叶变换红外光谱 

分 类 号：TS209[轻工技术与工程—食品科学]