不同提取方法对核桃青皮果胶结构性质及功能活性的影响  

Effects of different extraction methods on the structural property and functional activity of walnut green peel pectin

作　　者：吕静 杨洁茹 朱静[1] 李坤 王恒机 郑雪珂 LYU Jing;YANG Jie-ru;ZHU Jing;LI Kun;WANG Heng-ji;ZHENG Xue-ke(School of Food Science and Engineering,Xinyang Agriculture and Forestry University,Engineering Technology Research Center for Comprehensive Utilization of Characteristic Food Resources in Ta-pieh Mountains,Xinyang 464000,Henan,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南省大别山特色食物资源综合利用工程技术研究中心,河南信阳464000

出　　处：《粮食与油脂》2024年第8期100-105,共6页Cereals & Oils

基　　金：河南省科技攻关项目(242102110090、242102110144);河南省高等学校重点科研项目计划(23A550015、24B180016、24B550017);河南省重点研发专项(231111312800);信阳农林学院青年基金项目(2019LG002、QN2023033);信阳农林学院科技创新团队(XNKJTD-001)。

摘　　要：以核桃青皮为原料,采用传统水浴酸提法、超声辅助酶提法和草酸铵提法提取果胶,分析3种工艺所得果胶的结构及功能差异。结果表明:传统水浴酸提法所得果胶得率最高,达到(62.84±1.31)mg/g,为高酯果胶,乳化活性及乳化稳定性较差,凝胶内聚性较好但保水性较差,抗氧化活性一般;超声辅助酶提法所得果胶为低酯果胶,乳化活性及乳化稳定性最佳,胶凝性一般,对DPPH自由基的清除率较高;草酸铵提法所得果胶为低酯果胶,乳化活性较好,胶凝性最佳,对DPPH自由基的清除率较高。Using walnut green peel as raw materials,pectin was extracted by traditional water bath acid extraction method,ultrasound assisted enzyme method,and ammonium oxalate method,respectively.The structural and functional differences of pectin obtained from the three processes were analyzed.The results showed that the yield of pectin extracted by traditional water bath acid extraction method was the highest,reaching(62.84±1.31)mg/g,which belongs to high-ester pectin.Its emulsifying activity and emulsifying stability were poor,gel cohesion was good,but water retention was poor,and antioxidant activity was general.The pectin obtained by ultrasound assisted enzymatic method was low ester pectin.It had the best emulsifying activity and emulsifying stability,average gelation,and high DPPH free radical scavenging rate.The pectin obtained by ammonium oxalate method was low ester pectin with good emulsifying activity,the best gelling property and high DPPH free radical scavenging rate.

关 键 词：核桃青皮 果胶 提取工艺 理化性质 乳化活性 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]