响应面法优化超高压辅助柚子皮果胶提取工艺及理化特性分析  

Optimization of ultra-high pressure assisted extraction of pectin from grapefruit peel by response surface method and analysis of physicochemical properties

作　　者：赵瑞娜 文晶桃 范国忠 李爱霞[1] 郭兆斌[1] 师希雄[1] ZHAO Ruina;WEN Jingtao;FAN Guozhong;LI Aixia;GUO Zhaobin;SHI Xixiong(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与发酵工业》2024年第20期64-71,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32260552);甘肃传统肉制品绿色制造技术研究及产业化示范(20YF3NA014)。

摘　　要：为实现柚子皮高值化利用,采用超高压辅助柠檬酸法提取柚子皮果胶(grapefruit peel pectin, GPP)。该研究以果胶得率为考察指标,以液料比、pH值、压力和保压时间为单因素,在单因素试验基础上,采用响应面法的Box-Behnken设计对提取工艺进行优化,并与工业上常见的酸法提取的柚子皮果胶(acid-extracted grapefruit peel pectin, AGPP)和商品柚子皮果胶(commercial grapefruit peel pectin, CGPP)进行比较,研究最优条件下提取果胶的特性。结果表明,GPP最佳的提取工艺参数为:液料比27∶1(mL∶g)、pH 1.9、压力324 MPa、保压时间5 min,在此条件下,果胶得率为21.56%。所得果胶水分9.49%、酸不溶灰分0.42%、半乳糖醛酸含量为80.06%,溶解度为81.25%,酯化度为58.84%,总酚含量为24.70 mg GAE/g果胶(GAE:没食子酸当量,gallic acid equivalent)。此外,与AGPP和CGPP相比,GPP具有更高的表观黏度和抗氧化性。该研究表明超高压提取的GPP具有良好的品质,可以作为食品原料在食品领域中加以利用。To achieve high-value utilization of grapefruit peel,grapefruit peel pectin(GPP)was extracted by ultra-high pressure assisted citric acid method.In this study,the pectin yield was investigated as an index,and the liquid-solid ratio,the value of pH,pressure,and holding pressure time were used as single factors.The extraction process was optimized based on the single-factor test using the Box-Behnken design with the response surface method.It was compared with the common acid-extracted grapefruit peel pectin(AGPP)in industry and commercial grapefruit peel pectin(CGPP)to study the characteristics of pectin extracted under optimal conditions.It was found that the optimal extraction process conditions for GPP were the liquid-solid ratio of 27∶1(mL∶g),pH 1.9,pressure of 324 MPa,and holding pressure time of 5 min,under which the pectin yield could reach 21.56%.The resulting pectin had a moisture content of 9.49%,acid insoluble ash content of 0.42%,a galacturonic acid content of 80.06%,a solubility of 81.25%,a degree of esterification of 58.84%,and the total phenolic content of 24.70 mg GAE/g pectin.In addition,GPP had higher apparent viscosity and oxidation resistance compared to AGPP and CGPP.The study showed that extracted GPP by ultra-high pressure was of good quality and could be potentially utilized as a food ingredient in the food sector.

关 键 词：超高压 柠檬酸 柚子皮 果胶 

分 类 号：TS2[轻工技术与工程—食品科学与工程]