山楂果胶树脂脱色工艺优化
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摘要
果胶制品的色泽是评价果胶品质的一个重要指标,但在提取山楂果胶过程中会将果皮中的红色素溶解在果胶液中。为了提高果胶品质,本研究以脱色率和果胶保留率作为山楂果胶脱色的考察指标,通过单因素试验和正交试验用筛选出的树脂进行脱色工艺优化。试验结果表明D101型树脂的脱色效果最好,其最佳脱色工艺参数为p H2.0、树脂用量1.0g、脱色温度35℃、脱色时间9h,脱色率为84.58±2.76%,果胶保留率82.86±3.21%。脱色效果明显且果胶保留率相对较高,表明该工艺条件优化合理可行,为山楂果胶树脂脱色工艺研究提供了理论依据。
The color of pectin product is an important indicator of pectin quality. But pigment in peel will dissolved in pectin solution during the extraction process of hawthorn pectin. The decolorization of hawthorn pectin was based on decolorization rate and pectin retention rate. Single factor experiement combined with orthogonal array design were used in selecting the best kind of resin. The study showed type D101 macroporous resin had the best decolorization performance. The optimum conditions for static decoloration using resin D101 were :p H 2.0,resin dosage 1.0g,decolorization temperature 35℃,and reaction time 9h. Under the optimal conditions,the decolorization rate of 84.58 + 2.76% was obtained;and the pectin retention rate was 82.86 + 3.21. The effect of decolorization was obvious with a higher pectin retention. This indicates that the process conditions was reasonable and feasible,and the study provides a theoretical basis to further study decolorization process of hawthorn pectin.
The color of pectin product is an important indicator of pectin quality. But pigment in peel will dissolved in pectin solution during the extraction process of hawthorn pectin. The decolorization of hawthorn pectin was based on decolorization rate and pectin retention rate. Single factor experiement combined with orthogonal array design were used in selecting the best kind of resin. The study showed type D101 macroporous resin had the best decolorization performance. The optimum conditions for static decoloration using resin D101 were :p H 2.0,resin dosage 1.0g,decolorization temperature 35℃,and reaction time 9h. Under the optimal conditions,the decolorization rate of 84.58 + 2.76% was obtained;and the pectin retention rate was 82.86 + 3.21. The effect of decolorization was obvious with a higher pectin retention. This indicates that the process conditions was reasonable and feasible,and the study provides a theoretical basis to further study decolorization process of hawthorn pectin.
引文
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[2]Vogt L M,Sahasrabudhe N M,Ramasamy U,et al.The impact of lemon pectin characteristics on TLR activation and T84 intestinal epithelial cell barrier function[J].Journal of Functional Foods,2016,22:398-407.
[3]Gorrasi G,Bugatti V.Edible bio-nano-hybrid coatings for food protection based on pectins and LDH-salycilate:preparation and analysis of p Hysical properties[J].LWT-Food Science and Technology,2016.
[4]Wang X,Wang M,Zhang Y,et al.Electrochemical biosensor based on enzyme substrate as a linker:Application for aldolase activity with pectin-thionine complex as recognization element and signal amplification probe[J].Biosensors and Bioelectronics,2016,83:91-96.
[5]董银萍,李拖平.山楂果胶的抗氧化活性[J].食品科学,2014,35(3):29-32.
[6]Aral S,Be?e A V.Convective drying of hawthorn fruit(Crataegus spp.):Effect of experimental parameters on drying kinetics,color,shrinkage,and rehydration capacity[J].Food Chemistry,2016,210:577-584.
[7]周尽花,周春山.大孔吸附树脂法柚皮果胶脱色工艺研究[J].离子交换与吸附,2005,21(6):542-550.
[8]唐渝,陈翠娟,刘雁敏,等.柚子皮中果胶提取及脱色工艺[J].食品科学,1998,19(11):29.
[9]岳贤田.超声波协同树脂对香蕉果胶脱色的研究[J].农业机械,2011(16):169-172.
[10]左莹,张萍.果胶脱色技术研究进展[J].安徽农学通报,2010,16(20):44-46.
[11]李丹丹,金征宇.牛蒡菊糖的提取及其分离纯化[J].食品与生物技术学报,2007,26(5):1-5.
[12]徐汶,王为国,张俊峰,等.树脂吸附法豆腐柴叶果胶提取液脱色的研究——(Ⅱ)动态法脱色的适宜条件[J].离子交换与吸附,2005,21(5):461-467.
[13]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,1997.
[14]韩瑞,邓红,周文珊,等.苹果渣果胶树脂吸附静态与动态脱色工艺研究[J].食品工业科技,2010(6):254-258.
[15]王华兴,陈锦屏.山楂色素稳定性的研究[J].食品与发酵工业,1992(6):49-52.
[16]李丹丹,金征宇.牛蒡菊糖脱色工艺的研究[J].农业工程学报,2007,23(8):241-244.
[17]江邦和,胡晓忠,邬行彦.离子交换与吸附树脂在中药有效成分提取中的应用[J].离子交换与吸附,2001,17(4):379-384.
[18]Hadavifar M,Younesi H,Ali Akbar Zinatizadeh,et al.Application of integrated ozone and granular activated carbon for decolorization and chemical oxygen demand reduction of vinasse from alcohol distilleries[J].Journal of environmental management,2016,170:28-36.
[19]Oliveira TíS,Rosa M F,Cavalcante F L,et al.Optimization of pectin extraction from banana peels with citric acid by using response surface methodology[J].Food Chemistry,2016,198:113-118.
[20]吴国利.甜菜粕果胶树脂脱色工艺及不同分子量脱色果胶的特性研究[D].华南理工大学,2013.