豆腐柴叶果胶提取工艺优化  

Optimization of the Extraction Process of Pectin from Premna Microphylla Turcz Leaf

作　　者：田媛 陈月圆 赵武奇[1] 贺刘成 王唯 TIAN Yuan;CHEN Yueyuan;ZHAO Wuqi;HE Liucheng;WANG Wei(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《海南师范大学学报（自然科学版）》2024年第2期203-211,共9页Journal of Hainan Normal University（Natural Science）

基　　金：西安市农业技术研发项目(22NYYF050)。

摘　　要：研究不同提取方法、影响因素和提取工艺参数对豆腐柴叶果胶品质的影响,建立模型并进行优化,以期得到品质好的果胶提取方法及工艺参数。采用5种不同方法提取豆腐柴叶果胶,通过综合比较果胶得率、半乳糖醛酸含量和酯化度确定最适提取方法;利用Plackett-Burman试验对超声微波串联提取果胶工艺中的超声时间、超声功率、超声温度、料液比、微波时间和微波温度6个影响因素进行关键因素筛选,采用Box-Behnken响应面试验对提取工艺参数进行优化,得出最佳参数并加以验证。结果表明豆腐柴叶果胶最适提取方法为超声微波串联辅助盐酸法;影响超声微波串联辅助盐酸法提取豆腐柴叶果胶的关键因素为微波时间、超声温度和微波温度;建立的豆腐柴叶果胶提取工艺参数与果胶得率、半乳糖醛酸含量和酯化度的回归模型显著(P<0.05),最佳提取工艺参数为:料液比1∶20、超声时间10 min、超声温度30℃、超声功率600 W、微波时间30 min、微波温度88℃,该条件下,豆腐柴叶果胶得率为15.68%,半乳糖醛酸含量为83.24%,酯化度为70.25%。研究为提升豆腐柴叶果胶资源的开发利用价值提供了参考依据。The effects of different extraction assays,influencing factors and extraction process parameters on the quality of Premna microphylla Turcz leaf pectin were investigated,modelled to obtain an optimal pectin extraction method and process parameters for good quality.Five different methods were used and compared to determine the best extraction method by comparing the pectin yield,galacturonic acid content and esterification degree.The Plackett-Burman test was used to select the key factors from ultrasound time,ultrasound power,ultrasound temperature,material-liquid ratio,microwave time and microwave temperature in the ultrasound-microwave tandem extraction of pectin,and the Box-Behnken response surface test was used to optimize the parameters of the extraction process,to achieve the optimal parameters and then verify them.The results showed that the most suitable method for Premna microphylla Turcz leaf pectin extraction was ultrasonic microwave tandem-assisted hydrochloric acid method,and the key factors affecting the extraction of Premna microphylla Turcz leaf pectin by ultrasonic microwave tandem-assisted hydrochloric acid method were microwave time,ultrasond temperature and microwave temperature.,The regression model of the extraction process parameters of Premna microphylla Turcz leaf pectin established with the yield of pectin,the content of galacturonic acid and the degree of esterification was significant(P<0.05).The optimal extraction process parameters were 1:20 of material-liquid ratio,10 min of ultrasound time,30℃of ultrasound temperature,600 W of ultrasound power,30 min of microwave time,and 88℃of microwave temperature,obtaining 15.68%of the pectin yield of Premna microphylla Turcz leaf,83.24%of the content of galacturonic acid,and 70.25%of the degree of esterification.The study could provide a reference for the development and utilization of the pectin resources of Premna microphylla Turcz leaf.

关 键 词：豆腐柴叶果胶 超声微波辅助提取 工艺优化 响应面 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]