百香果果皮主要有效成分连续提取工艺  

Continuous Extraction Technology of Main Active Components of Passion Fruit Peel

作　　者：陈雪梅[1] 刘夏蕾 林标声[1] 陈小红[1] 黎英[1] CHEN Xuemei;LIU Xialei;LIN Biaosheng;CHEN Xiaohong;LI Ying(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》2023年第2期405-418,共14页Chinese Journal of Tropical Crops

基　　金：福建省科技厅引导性项目(No.2018N0023);龙岩学院博士科研启动基金项目(No.LB20202002)。

摘　　要：百香果是西番莲科西番莲属的芳香热带水果,其果皮约占鲜果的55%,富含膳食纤维、维生素、花色苷及果胶等多种有效成分,加强对百香果皮的产业化利用具有重要的环境价值和商业潜力。为充分利用百香果皮资源,提高百香果皮有效成分的利用率,先后采用微波辅助、超声波辅助和微生物发酵技术,从百香果皮中提取果胶、花色苷和膳食纤维等有效成分,通过单因素试验和响应面分析对提取过程的各阶段关键环节进行优化。结果表明:百香果果皮中果胶最佳提取条件为液料比65∶1(mL/g)、pH 2.5、微波功率450 W、微波时间5.0 min;从提取果胶后的滤渣中提取花色苷的最佳提取条件为乙醇浓度50%,液料比60∶1(mL/g),pH 3.5,超声功率550 W,超声时间35 min;从提取果胶和花色苷后的百香果皮渣中提取膳食纤维最佳提取条件为液料比12.5∶1(mL/g),接种量5.0%,发酵温度35℃,发酵时间20 h,在此工艺条件下,百香果皮中果胶、花色苷和膳食纤维的得率分别为12.45%±0.06%、1.21%±0.03%和55.56%±0.05%。联产工艺中,花色苷、膳食纤维的得率虽然与单产相比分别减少了15.39%、11.43%,但从总效益来看,联产工艺节约了原料,且一次工艺流程可获得3种产品,粗略估算,联产工艺的效益分别是单产果胶、花色苷和膳食纤维的2.67倍、14.99倍、0.31倍。该百香果果皮联产工艺探索了一次性连续提取果胶、花色苷和膳食纤维3种有效成分,减少了资源浪费、环境污染、提取剂消耗,既可使废弃的天然有机资源得到合理的研究、利用及开发,有效降低生产成本,提高百香果皮利用率和附加值,使百香果果皮变废为宝,增加农民收入;又可使工艺更加接近实际生产应用,拓宽百香果生产加工的产业链条,为百香果果皮的精深加工和高值化利用提供示范。Passion fruit is an aromatic tropical fruit of the Passiflorat family Passiflora genus.The peel,accounting for 55%of the whole fresh fruit,is rich in dietary fiber,vitamins,anthocyanins,pectin and other active ingredients.The industrial utilization has high environmental value and commercial potential.To make full use of the waste passion fruit peel resources and improve the utilization rate of the active components of passion fruit peel,microwave-assisted,ul-trasonic-assisted and microbial fermentation technologies were used to successively extract the effective components such as pectin,anthocyanins and dietary fiber from passion fruit peel,and the process conditions of each stage of co-production were optimized by the response surface methodology.The optimal extraction conditions for pectin from passion fruit peel were liquid to solid ratio of 65∶1(mL/g),pH 2.5,microwave power of 450 W,and microwave time of 5.0 min.The optimal extraction condition for anthocyanins from the residue after extracted pectin were ethanol con-centration 50%,liquid to material ratio 60∶1(mL/g),pH 3.5,ultrasonic power 550W,ultrasonic time 35 min.The op-timal extraction condition for dietary fiber from the residue after extracted pectin and anthocyanin was liquid to materialratio 12.5∶1(mL/g),inoculum amount 5.0%,the fermentation temperature was 35,and the fe℃rmentation time was 20 h.Under the process condition,the yield of pectin,anthocyanin and dietary fiber in passion fruit peel was 12.45%±0.06%,1.21%±0.03%and 55.56%±0.05%,respectively.Compared with single producing,the yield of antho-cyanins and dietary fiber from co-produce was reduced by 15.39%and 11.43%,but the material was economized by co-produce,and three products could be obtained through technology process at the same time.Compared with single producing pectin,anthocyanins and dietary fiber,the benefit of co-produce was approximately increased by 2.67,14.99 and 0.31 times correspondingly.It reduces resources waste,environmental pollution,extractant consumption,an

关 键 词：百香果皮 果胶 花色苷 膳食纤维 连续提取 

分 类 号：S667.9[农业科学—果树学]