超声波辅助木聚糖酶法提取沃柑皮果胶的工艺优化  

Optimization of ultrasound-assisted xylanase extraction of pectin from Orah peel

作　　者：许文婷 吴金妮 罗静雯 覃丽媛 邓德龙 张婷 XU Wen-ting;WU Jin-ni;LUO Jing-wen;QIN Li-yuan;DENG De-long;ZHANG Ting(College of Food and Quality Engineering,Nanning University,Nanning 530200,Guangxi,China)

机构地区：[1]南宁学院食品与质量工程学院,广西南宁530200

出　　处：《粮食与油脂》2023年第8期78-82,共5页Cereals & Oils

基　　金：广西高校中青年教师科研基础能力提升项目(2023KY1871)。

摘　　要：以广西沃柑皮为原料,采用超声波辅助木聚糖酶法提取果胶。以果胶得率为指标,在单因素试验的基础上通过正交试验优化提取工艺,并分析果胶产品理化性质。结果表明:最佳提取工艺为木聚糖酶添加量50 U/g(以沃柑皮粉末质量计)、提取缓冲液pH 5.5、超声时间60 min、提取温度50℃,在此条件下果胶得率为(37.5±0.29)%;所得果胶制品符合国家标准要求,酯化度达到(85.54±0.80)%,属于高酯果胶。Using Guangxi Orah peel as raw material,pectin was extracted by ultrasound-assisted xylanase method.Taking the yield of pectin as an index,the extraction process was optimized by orthogonal test on the basis of single factor test,and the physicochemical properties of pectin were analyzed.The results showed that the best extraction process was as follows:xylanase addition 50 U/g(based on the mass of Orah peel powder),extraction buffer pH 5.5,ultrasonic time 60 min,extraction temperature 50℃.Under these conditions,the yield of pectin was(37.5±0.29)%.The obtained pectin products met the requirements of national standards,and the esterification degree reached(85.54±0.80)%,belonging to high ester pectin.

关 键 词：沃柑皮 果胶 超声波 木聚糖酶 

分 类 号：TS209[轻工技术与工程—食品科学]