响应面优化福桔皮果胶提取工艺及抗氧化活性研究  

Optimization of extraction technology of tangerine peel pectin by response surface methodology and its antioxidant activity

作　　者：林莹[1] 郑雪琴[1] 郑梅霞[2] 陈建福[3] LIN Ying;ZHENG Xue-qin;ZHENG Mei-xia;CHEN Jian-fu(Department of Safety Technology and Environmental Engineering,Fujian Chuanzheng Communications College,Fuzhou 350007,Fujian,China;Agricultural Bio-Resources Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350003,Fujian,China;College of Chemical Engineering,Zhangzhou Institute of Technology,Zhangzhou 363000,Fujian,China)

机构地区：[1]福建船政交通职业学院安全与环境学院,福建福州350007 [2]福建省农业科学院农业生物资源研究所,福建福州350003 [3]漳州职业技术学院石油化工学院,福建漳州363000

出　　处：《粮食与油脂》2023年第6期80-84,129,共6页Cereals & Oils

基　　金：福建省科技特派员项目资助(MKNH202236);福建船政交通职业学院校科教发展基金(20220204)。

摘　　要：以福桔皮为原料,采用超声辅助酶法提取福桔皮果胶。以果胶得率为指标,在单因素试验的基础上通过响应面法优化提取工艺,并分析果胶的性质。结果表明:最佳提取工艺为苹果酸质量分数0.84%、蜗牛酶用量0.57%(以福桔皮粉质量计)、超声时间52min、超声温度49℃,在此条件下福桔皮果胶得率为28.64%;制得的福桔皮果胶各项指标均符合相关标准,对·OH和·O^(2-)均有较好的清除作用,其IC_(50)分别216.16mg/L和454.06mg/L。Tangerine peel pectin was extracted by ultrasonic-assisted enzyme method using tangerine peel as raw material.Taking the yield of pectin as an index,the extraction process was optimized by response surface methodology on the basis of single factor experiment,and the properties of pectin were analyzed.The results showed that the optimum extraction process was as follows:mass fraction of malic acid 0.84%,addition of snail enzyme 0.57% based on the mass of tangerine peel powder,ultrasonic time 52 min,and the ultrasonic temperature 49℃.Under these conditions,the yield of pectin from tangerine peel was 28.64%.All the indexes of the prepared tangerine peel pectin met the relevant standards and it had a good scavenging effect on·OH and·O^(2-),and its IC_(50) was 216.16 mg/L and 454.06 mg/L,respectively.

关 键 词：福桔皮 果胶 提取工艺 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]