超声联合果胶酯酶优化低酯山楂果胶提取工艺研究  

Optimization of Extraction Technology of Low-ester Hawthorn Pectin by Ultrasound and Pectin Esterase

作　　者：李志伟 马勇 陈洋 盘赛昆 LI Zhiwei;MA Yong;CHEN Yang;PAN Saikun(School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang,Jiangsu 222000,China)

机构地区：[1]江苏海洋大学食品科学与工程学院,江苏连云港222000

出　　处：《农产品加工》2024年第3期53-58,共6页Farm Products Processing

基　　金：江苏省普通高校自然科学研究计划项目“浒苔高值化综合利用关键技术研究”(21KJA240004)。

摘　　要：为了优化山楂低甲氧基果胶的提取工艺并提高果胶提取率,以新鲜山楂为原材料,进行单因素试验和响应面优化试验,得到最佳提取条件为超声时间119 min,激活剂添加量12.28%,料液比1∶26(g∶mL),超声功率288 W,提取率为(25.84±0.12)%。山楂果胶样品的理化指标结果表明,均符合国家标准GB 25533—2010的相关要求。质构特性显示提取的低酯果胶可达到商品果胶的使用效果,为山楂低酯果胶的开发、利用提供理论依据。In order to optimize the extraction process of low-methoxy pectin from hawthorn and improve the extraction rate of pectin,fresh hawthorn was used as raw material to conduct single-factor and response surface optimization tests.The optimum extraction conditions were obtained as follows:ultrasonic time 119 min,activator dosage 12.28%,solid-liquid ratio 1∶26(g∶mL),ultrasonic intensity 288 W,and extraction rate(25.84±0.12)%.The results of physical and chemical indexes of hawthorn pectin samples showed that they meet the relevant requirements of the national standard GB 25533—2010.The texture characteristics showed that the extracted low-ester pectin could achieve the use effect of commercial pectin.This study could provide theoretical basis for the development and utilization of hawthorn low-ester pectin.

关 键 词：低酯果胶 果胶酯酶 联合提取 工艺优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]