籽瓜瓜皮果胶提取方法的优化与评价
|
摘要
为了提高内蒙古地区籽瓜果胶提取率,得到符合本地区籽瓜提取的最佳工艺,采用单因素和正交设计,对传统酸解法和微波辅助法的提取条件优化及得率进行了比较分析。结果显示,传统酸解法的最佳提取条件是:pH值为1.5,料液比为1∶40,萃取温度为90℃,萃取时间为120 min;微波辅助法的最佳提取条件是:pH值为1,料液比为1∶50,微波功率为500 W,微波时间为7 min。2种方法在最佳提取条件下果胶得率分别为15.25%和19.37%。微波辅助法比传统酸解法果胶得率提高了27.02%,且节约了94.17%的时间,所以采用优化后的微波辅助法更有利于内蒙古地区籽瓜果胶的提取。
In order to improve the extraction rate of pectin from the seed of melon in Inner Mongolia,the best technology for the extraction of seeds was obtained in this area.The single factor and orthogonal design were used in the experiment.The optimization of the extraction conditions and the comparison of the yield are conducted for the traditional acid hydrolysis method and the microwave-assisted method.The results showed that the optimum extraction process of traditional acid solution was pH value of 1.5,the liquid ratio 1∶40,extraction temperature 90 ℃,the extraction time 120 min.The optimum technological conditions of microwave assisting extraction were pH value of 1.0,the mixture ratio 1∶50,the microwave power500 W,the microwave time 7 min.The yields of pectin under the optimal conditions were 15.25 % and 19.37%.The yield of pectin was increased by 27.02 % compared to that of conventional acid solution,and this test saved 94.17% of the total time.Therefore,the optimized microwave assisting method is more conducive to the extraction of pectin in Inner Mongolia.
In order to improve the extraction rate of pectin from the seed of melon in Inner Mongolia,the best technology for the extraction of seeds was obtained in this area.The single factor and orthogonal design were used in the experiment.The optimization of the extraction conditions and the comparison of the yield are conducted for the traditional acid hydrolysis method and the microwave-assisted method.The results showed that the optimum extraction process of traditional acid solution was pH value of 1.5,the liquid ratio 1∶40,extraction temperature 90 ℃,the extraction time 120 min.The optimum technological conditions of microwave assisting extraction were pH value of 1.0,the mixture ratio 1∶50,the microwave power500 W,the microwave time 7 min.The yields of pectin under the optimal conditions were 15.25 % and 19.37%.The yield of pectin was increased by 27.02 % compared to that of conventional acid solution,and this test saved 94.17% of the total time.Therefore,the optimized microwave assisting method is more conducive to the extraction of pectin in Inner Mongolia.
引文
[1] NOVOSEL SKAYA I L.Trends in the science and applications of pectins[J].Chemistry of Natural Compounds,2000,36(1):1-10.
[2]谢明勇,李精,聂少平.果胶研究与应用进展[J].中国食品学报,2013,13(8):1-14.
[3] PAPPAS E,SCHAICH K M.Phytochemicals of cranberries and cranberry products:characterization,potential health effects,and processing stability[J].Critical Reviews in Food Science and Nutrition 2009,49(9),741-781.
[4] ZHANG W,XU P,ZHANG H.Pectin in cancer therapy:a review[J].Trends in Food Science&Technology,2015,44(2):258-271.
[5] ESPITIA P J P,DU W X,AVENA-BUSTILLOSA R D J,et al.Edible films from pectin:Physical-mechanical and antimicrobial properties-A review[J].Food Hydrocolloids,2014,35(3):287-296.
[6]祝儒刚,侯玉婷,孙艳頔.果胶及其寡糖的性质和功能研究进展[J].辽宁大学学报(自然科学版),2017,44(4):342-350.
[7]武冬梅,李冀新,孙新纪.籽瓜副产物综合利用现状及存在的问题[J].黑龙江农业科学,2010(11):148-150.
[8]姜丽娜,曾宪佳,但建明,等.籽瓜果胶的理化性质[J].石河子大学学报(自然科学版),2012,30(1):68-73.
[9]赵多勇,李应彪,翟金兰,等.籽瓜系列产品的开发现状与存在问题[J].北方园艺,2008(4):100-102.
[10]王萍,张岩,杨燕,等.内蒙古黄河灌区籽用西瓜种质资源调查[J].内蒙古农业大学学报(自然科学版),2011,32(3):168-170.
[11]梁莉,李荣富,李登云,等.内蒙古河套地区籽瓜新品种引进比较试验初报[J].中国瓜菜,2012,25(1):34-36.
[12]张政,王倩,吴斌,等.新疆籽瓜副产物加工利用研究现状及前景[J].保鲜与加工,2015,15(6):93-96.
[13]席冬华.籽瓜果实中几种功能性成分的分析研究[D].乌鲁木齐:新疆大学,2015.
[14] PETKOWICZ C L O,VRIESMANN L C,WILLIAMS P A.Pectins from food waste:extraction,characterization and properties of watermelon rind pectin[J].Food Hydrocolloids,2016,10(40):57-67.
[15]王旭辉,王卉,山其米克,等.我国籽瓜的开发现状与研究进展[J].北方园艺,2018(6):149-153.
[16]朱春丽,刘峰娟,孟阳,等.响应面法优化籽瓜皮果胶提取工艺[J].保鲜与加工,2015,15(4):43-49.
[17]安仕豪,赵芳芳,魏佳,等.响应面法优化超声辅助离子液体提取籽瓜果胶工艺的研究[J].食品工业科技,2017,38(11):270-275.
[18]刘金郎,刘建华.籽瓜皮中果胶的提取及脱色技术研究[J].食品工业科技,2007,28(5):224-226.
[19]张桂兰,徐小军,李金荣.不同灌溉和整枝方式对设施西瓜植株生长及果实性状的影响[J].中国瓜菜,2016,29(11):49-52.
[20]刘瑞江,张业旺,闻崇炜,等.正交试验设计和分析方法研究[J].实验技术与管理,2010,27(9):52-55.
[21]李于善,张争光,李啸,等.果胶的提取研究[J].三峡大学学报(自然科学版),2002(6):571-573.
[22]张雪丹,杨娟侠,王丹,等.柿果胶提取工艺优化及理化性质研究[J].食品工业科技,2018,39(8):147-153.
[23]王福海.柚子皮中果胶的提取研究[J].萍乡高等专科学校学报,2014,31(3):28-32.
[24]李朋亮,刘敦华.苹果渣果胶提取的优化[J].食品科技,2013,38(12):242-245.
[2]谢明勇,李精,聂少平.果胶研究与应用进展[J].中国食品学报,2013,13(8):1-14.
[3] PAPPAS E,SCHAICH K M.Phytochemicals of cranberries and cranberry products:characterization,potential health effects,and processing stability[J].Critical Reviews in Food Science and Nutrition 2009,49(9),741-781.
[4] ZHANG W,XU P,ZHANG H.Pectin in cancer therapy:a review[J].Trends in Food Science&Technology,2015,44(2):258-271.
[5] ESPITIA P J P,DU W X,AVENA-BUSTILLOSA R D J,et al.Edible films from pectin:Physical-mechanical and antimicrobial properties-A review[J].Food Hydrocolloids,2014,35(3):287-296.
[6]祝儒刚,侯玉婷,孙艳頔.果胶及其寡糖的性质和功能研究进展[J].辽宁大学学报(自然科学版),2017,44(4):342-350.
[7]武冬梅,李冀新,孙新纪.籽瓜副产物综合利用现状及存在的问题[J].黑龙江农业科学,2010(11):148-150.
[8]姜丽娜,曾宪佳,但建明,等.籽瓜果胶的理化性质[J].石河子大学学报(自然科学版),2012,30(1):68-73.
[9]赵多勇,李应彪,翟金兰,等.籽瓜系列产品的开发现状与存在问题[J].北方园艺,2008(4):100-102.
[10]王萍,张岩,杨燕,等.内蒙古黄河灌区籽用西瓜种质资源调查[J].内蒙古农业大学学报(自然科学版),2011,32(3):168-170.
[11]梁莉,李荣富,李登云,等.内蒙古河套地区籽瓜新品种引进比较试验初报[J].中国瓜菜,2012,25(1):34-36.
[12]张政,王倩,吴斌,等.新疆籽瓜副产物加工利用研究现状及前景[J].保鲜与加工,2015,15(6):93-96.
[13]席冬华.籽瓜果实中几种功能性成分的分析研究[D].乌鲁木齐:新疆大学,2015.
[14] PETKOWICZ C L O,VRIESMANN L C,WILLIAMS P A.Pectins from food waste:extraction,characterization and properties of watermelon rind pectin[J].Food Hydrocolloids,2016,10(40):57-67.
[15]王旭辉,王卉,山其米克,等.我国籽瓜的开发现状与研究进展[J].北方园艺,2018(6):149-153.
[16]朱春丽,刘峰娟,孟阳,等.响应面法优化籽瓜皮果胶提取工艺[J].保鲜与加工,2015,15(4):43-49.
[17]安仕豪,赵芳芳,魏佳,等.响应面法优化超声辅助离子液体提取籽瓜果胶工艺的研究[J].食品工业科技,2017,38(11):270-275.
[18]刘金郎,刘建华.籽瓜皮中果胶的提取及脱色技术研究[J].食品工业科技,2007,28(5):224-226.
[19]张桂兰,徐小军,李金荣.不同灌溉和整枝方式对设施西瓜植株生长及果实性状的影响[J].中国瓜菜,2016,29(11):49-52.
[20]刘瑞江,张业旺,闻崇炜,等.正交试验设计和分析方法研究[J].实验技术与管理,2010,27(9):52-55.
[21]李于善,张争光,李啸,等.果胶的提取研究[J].三峡大学学报(自然科学版),2002(6):571-573.
[22]张雪丹,杨娟侠,王丹,等.柿果胶提取工艺优化及理化性质研究[J].食品工业科技,2018,39(8):147-153.
[23]王福海.柚子皮中果胶的提取研究[J].萍乡高等专科学校学报,2014,31(3):28-32.
[24]李朋亮,刘敦华.苹果渣果胶提取的优化[J].食品科技,2013,38(12):242-245.