低温等离子体技术提取柚皮鼠李半乳糖醛酸聚糖Ⅰ型果胶及特性研究  

Extraction and characterization of rhamnus galacturonideⅠpectin from pomelo peel by low temperature plasma technology

作　　者：赖慧宁 赵振刚 徐玉娟[2] 吴继军[2] 康志英 余元善[2] 王艳慧 黄雯倩 温靖 刘海洋[1] LAI Huining;ZHAO Zhengang;XU Yujuan;WU Jijun;KANG Zhiying;YU Yuanshan;WANG Yanhui;HUANG Wenqian;WEN Jing;LIU Haiyang(School of Food Science and Engineering,School of Chemistry and Chemical Engineering,South China University of Technology,Guangzhou 510641,China;Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;Guangdong Xiangxue Wisdom Traditional Chinese Medicine Industry Co.,Guangzhou 510610,China)

机构地区：[1]华南理工大学食品科学与工程学院,化学与化工学院,广东广州510641 [2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [3]广东香雪智慧中医药产业有限公司,广东广州510610

出　　处：《食品与发酵工业》2025年第6期183-192,共10页Food and Fermentation Industries

基　　金：广东省农业科学院金颖之光人才项目(R2023PY-JG015);梅州柚(香雪)跨县集群产业园项目。

摘　　要：通过单因素试验和正交试验,优化低温等离子体技术辅助提取柚皮鼠李半乳糖醛酸聚糖Ⅰ(rhamnus galacturonideⅠ,RG-Ⅰ)型果胶的工艺,并对其单糖组成、热稳定性、乳化特性、流变特性、抗氧化活性进行表征。结果表明,柚皮RG-Ⅰ型果胶最佳提取条件为,温度65℃,介质阻挡放电(dielectric barrier discharge,DBD)处理时间15 min,氢氧化钠质量浓度2.2 g/L。在此条件下,柚皮RG-I型果胶提取率为(24.85±0.64)%。所得果胶的单糖组成含量由高到低依次为半乳糖醛酸、阿拉伯糖、半乳糖、鼠李糖、葡萄糖、岩藻糖、甘露糖,其果胶分子具有最低的线性化程度,而RG-I结构含量最高,达到(61.14±0.09)mol%,且具有最高的侧链分支程度。在热稳定性方面,经DBD处理的果胶(DAP)和对照样品(AP)的热稳定性均优于商品果胶(CP)。DAP的乳化性能最好,其乳化稳定性略低于CP,但高于AP。流变学研究表明,AP、DAP和CP均为剪切变稀的非假塑性流体,CP的表观黏度高于AP和DAP。体外抗氧化实验结果显示DAP的ABTS阳离子自由基清除率和氧自由基吸收能力均最强。The process of extracting pectin from pomelo peel using low-temperature plasma technology was optimized through single-factor and orthogonal experiments,and its monosaccharide composition,thermal stability,emulsification properties,rheological characteristics,and antioxidant activity were characterized.Results showed that the optimal extraction conditions for pomelo peel rhamnus galacturonideⅠ(RG-Ⅰ)pectin were temperature of 65℃,dielectric barrier discharge(DBD)treatment time of 15 min,and sodium hydroxide concentration of 2.2 g/L.Under these conditions,the extraction rate of pomelo peel RG-Ⅰpectin was(24.85±0.64)%.The monosaccharide composition of the obtained pectin was in the order of galacturonic acid,arabinose,galactose,xylose,glucose,mannose,and rhamnose,with the lowest degree of linearization of the pectin molecules and the highest content of RG-Ⅰstructure at(61.14±0.09)mol%,along with the highest degree of side chain branching.Regarding thermal stability,both the pectin treated with DBD(DAP)and the control sample(AP)showed better thermal stability than commercial pectin(CP).DAP exhibited the best emulsification performance,with slightly lower emulsification stability than CP but higher than AP.Rheological studies indicated that AP,DAP,and CP were shear-thinning non-pseudoplastic fluids,with CP having higher apparent viscosity than AP and DAP.In vitro antioxidant experiments showed that DAP had the highest ABTS cationic radical scavenging rate and oxygen free radical absorption capacity.

关 键 词：柚皮RG-Ⅰ型果胶 介质阻挡放电等离子体 工艺优化 流变特性 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学]