咖啡果皮果胶提取工艺优化及其功能特性研究  

Optimization of extraction process and functional properties of coffee peel pectin

作　　者：李泽林 高艳 邬文君 赵春燕 范江平 沈晓静 LI Ze-lin;GAO Yan;WU Wen-jun;ZHAO Chun-yan;FAN Jiang-ping;SHEN Xiao-jing(College of Food Science and Technology,College of Science,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Kunming Medical University,Yunnan Key Laboratory of Pharmacology for Natural Products,Kunming 650500,Yunnan,China;Yunnan Organic Tea Industry Intelligent Engineering Research Center,Key Laboratory of Intelligent Arganic Tea Garden Construction in Universities of Yunnan Province,Kunming 650201,Yunnan,China)

机构地区：[1]云南农业大学食品科学技术学院,理学院,云南昆明650201 [2]云南省天然药物重点实验室,昆明医科大学,云南昆明650500 [3]云南省有机茶产业智能工程研究中心,云南省高校智能有机茶园建设重点实验室,云南昆明650201

出　　处：《粮食与油脂》2023年第8期128-132,149,共6页Cereals & Oils

基　　金：国家自然科学基金-云南联合基金项目(U1902206);云南省农业基础研究联合专项面上项目(202101BD070001-046);云南省天然药物药理重点实验室开放研究基金项目(70120030506);云南省重大科技专项子课题“云茶”数字化关键技术应用研发与示范(202002AE09001004)。

摘　　要：通过响应面法优化云南小粒咖啡果皮粗果胶的超声提取工艺,并与纯化后精果胶的功能特性进行比较,同时采用扫描电子显微镜观察精果胶的微观结构。结果表明:最佳提取条件为提取时间101 min、超声时间15 min、料液比1∶15(g/mL),在此条件下粗果胶得率为3.82%±0.74%。纯化后,果胶中总糖含量增加了9.59%,多酚和蛋白质含量减少了1.96%和0.08%,酯化度和乙酰化度降低了8.97%和2.64%;纯化可提高果胶的持水性、持油性和乳化性,降低乳化稳定性。在纯化前后的果胶中均未检测到起泡性和泡沫稳定性。此外,扫描电子显微镜结果表明精果胶的微观结构粗糙、紧致。The ultrasonic extraction of crude pectin from Yunnan Coffea arabica L.peel was optimized by response surface method.The functional properties of crude pectin were compared with those of fine pectin after purifying.The microstructure of pectin was observed by scanning electron microscope.The results showed that the optimal extraction conditions were extraction time 101 min,ultrasonic time 15 min,solid-liquid ratio 1∶15(g/mL).Under these conditions,the yield of crude pectin was 3.82%±0.74%.After purification,the content of total sugar in pectin increased by 9.59%,the content of polyphenol and protein decreased by 1.96%and 0.08%,and the degree of esterification and acetylation decreased by 8.97%and 2.64%.Purification could improve the water retention,oil retention and emulsification of pectin,and reduce the emulsification stability.Foaming and foam stability were not detected in pectin before and after purification.In addition,scanning electron microscopy results showed that the microstructure of fine pectin was rough and compact.

关 键 词：云南小粒咖啡 果胶 响应面法 提取工艺 功能特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]