山楂果胶超声波辅助电解水提取工艺优化及其抗氧化活性  

Optimization of Ultrasound-Assisted Electrolytic Water Extraction Process and Antioxidant Activity of Hawthorn Pectin

作　　者：费丛璇 张迪 脱晓琪 李丹丹[1,2] 高山 韩雪 修建华[3] 董红鑫 FEI Congxuan;ZHANG Di;TUO Xiaoqi;LI Dandan;GAO Shan;HAN Xue;XIU Jianhua;DONG Hongxin(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,Hebei,China;Hebei Hawthorn Industry Research Institute,Chengde 067000,Hebei,China;Hebei Hawthorn Processing Technology Innovation Center,Chengde 067000,Hebei,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000 [2]河北省山楂产业研究院,河北承德067000 [3]河北省山楂加工技术创新中心,河北承德067000

出　　处：《食品研究与开发》2024年第20期135-142,共8页Food Research and Development

摘　　要：以山楂为研究对象,利用超声波辅助电解水提取山楂果胶,以pH值、料液比、超声时间、超声温度为考察因素,山楂果胶得率为指标,采用单因素试验及响应面试验优化提取工艺。结果表明,超声波辅助电解水法提取山楂果胶的最佳工艺参数为料液比1∶23(g/mL)、超声时间55 min、pH1.55和超声温度80℃,此工艺条件下山楂果胶得率可达到(7.207±0.134)%。抗氧化性试验结果显示,山楂果胶对DPPH自由基、羟自由基均具有较好的清除效果。Hawthorn pectin was extracted with electrolytic water under the assistance of ultrasound.With the yield of hawthorn pectin as the indicator,single factor experiments and response surface methodology were em⁃ployed to optimize the extraction parameters including pH,solid⁃to⁃liquid ratio,and ultrasound treatment time and temperature.The results indicated that the optimal parameters for extracting hawthorn pectin were the solid⁃to⁃liquid ratio of 1∶23(g/mL),pH1.55,and ultrasound treatment at 80℃for 55 min,under which the yield of hawthorn pectin reached(7.207±0.134)%.The antioxidant test results showed that the extracted hawthorn pec⁃tin had strong scavenging effects on DPPH and hydroxyl free radicals.

关 键 词：山楂 果胶 电解水 超声波辅助提取 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]