薯渣及柚皮果胶提取工艺的研究
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摘要
农业废弃物做为果胶原料的来源，日渐为人们所关注。本文就硫酸-咔唑法测定果胶的条件进行了确定试验；对高淀粉含量的两种薯渣进行了酶解去淀粉的处理；并对预处理后的马铃薯渣，红薯渣和柚皮的回收利用提取果胶的工艺进行了优化得出了最优的提取条件，对三种不同原料提取的果胶性质进行了比较研究。
硫酸-咔唑法做为果胶测定的常规方法，确定其反应条件是非常必要的。本试验固定浓硫酸加入量为6mL，研究了咔唑加入量和显色时间对各个浓度的果胶液的测定影响，并最终确定咔唑加入量0.2mL显色2h做为其测定条件。
薯渣淀粉的酶解试验最终确定了在pH6.5，温度65℃时，马铃薯渣和红薯渣淀粉去除的酶用量分别为20u/g和16u/g；酶解时间都为60min，淀粉去除率分别为93.27%和96.58%。
由单因素和响应面试验得出了：马铃薯渣在pH1.45的盐酸溶液中，固液比1:16，90℃水浴摇床控制转速100转提取87min时，果胶得率5.61%；红薯渣和pH1.33的盐酸以固液比1:20，搅拌速度100转，水浴87℃提取92min时，果胶得率7.13%；柚内皮在30倍pH1.33的盐酸中，调节水浴摇床100转，99℃提取60min得到最大果胶得率38.9%。
确定果胶提取的工艺条件后，制备果胶样品，测定了三种果胶的理化性质及凝胶性能。最终比较发现，两种薯渣果胶的成胶性能很差，远远低于柚内皮果胶，这跟果胶结构以及灰分含量高密切相关。
Agricultural wastes are concerned as the source of pectin. In this paperthe sulfuric acid carbazole method for the determination of pectin wasdetermined to test. The abundant starch must be degradated by the enzyme inthe potato and sweet potato residue. After the pretreatment of potato residue,sweet potato residue and pomelo peel, the extraction of pectin from the threeagricultural wastes were optimized to solve the optimal extraction conditions,and the properties of pectins extracted from three kinds of raw materials werestudied.
The sulfuric acid carbazole method was a conventional methods fordetermination of pectin，so the test was very necessary to determinate itsreaction condition.In the condition of6ml of sulphric acid, the effect of thecarbazole adding amount and color of time was studied on the determinationof each pectin concentration and the final determination conditions wereidentified as carbazole adding quantity of0.2mL and2h chromogenic time.
When the enzymatic hydrolysis conditions were controlled in pH6.5,temperature65℃, the enzyme dosage of the potato residue and the sweetpotato residue respectively was20u/g and16u/g and the enzymatic hydrolysis time was60min. The starch removal rates was up to93.27%and96.58%.
By the single factor and response surface experiment: the extractionconditions of the potato residue pectin,sweet potato residue pectin and pomelopeel pectin was pH1.45,1.33,1.33hydrochloric acid,stirring speed100rpm,90℃，87℃，99℃hot water and extraction time87min,92min,60min and thepectin extraction rate separately was5.61%,7.13%,38.9%and the ratio ofsolid to liquid respectively is1:16,1:20and1:30.
The physicochemical properties and gelation properties of the three kindsof pectin were determined. The final comparison showed the other two kindspectin more lower gelation performance was poor, far below the pomelo peelpectin. It was closely related to the pectin structure and high ash content.
硫酸-咔唑法做为果胶测定的常规方法，确定其反应条件是非常必要的。本试验固定浓硫酸加入量为6mL，研究了咔唑加入量和显色时间对各个浓度的果胶液的测定影响，并最终确定咔唑加入量0.2mL显色2h做为其测定条件。
薯渣淀粉的酶解试验最终确定了在pH6.5，温度65℃时，马铃薯渣和红薯渣淀粉去除的酶用量分别为20u/g和16u/g；酶解时间都为60min，淀粉去除率分别为93.27%和96.58%。
由单因素和响应面试验得出了：马铃薯渣在pH1.45的盐酸溶液中，固液比1:16，90℃水浴摇床控制转速100转提取87min时，果胶得率5.61%；红薯渣和pH1.33的盐酸以固液比1:20，搅拌速度100转，水浴87℃提取92min时，果胶得率7.13%；柚内皮在30倍pH1.33的盐酸中，调节水浴摇床100转，99℃提取60min得到最大果胶得率38.9%。
确定果胶提取的工艺条件后，制备果胶样品，测定了三种果胶的理化性质及凝胶性能。最终比较发现，两种薯渣果胶的成胶性能很差，远远低于柚内皮果胶，这跟果胶结构以及灰分含量高密切相关。
Agricultural wastes are concerned as the source of pectin. In this paperthe sulfuric acid carbazole method for the determination of pectin wasdetermined to test. The abundant starch must be degradated by the enzyme inthe potato and sweet potato residue. After the pretreatment of potato residue,sweet potato residue and pomelo peel, the extraction of pectin from the threeagricultural wastes were optimized to solve the optimal extraction conditions,and the properties of pectins extracted from three kinds of raw materials werestudied.
The sulfuric acid carbazole method was a conventional methods fordetermination of pectin，so the test was very necessary to determinate itsreaction condition.In the condition of6ml of sulphric acid, the effect of thecarbazole adding amount and color of time was studied on the determinationof each pectin concentration and the final determination conditions wereidentified as carbazole adding quantity of0.2mL and2h chromogenic time.
When the enzymatic hydrolysis conditions were controlled in pH6.5,temperature65℃, the enzyme dosage of the potato residue and the sweetpotato residue respectively was20u/g and16u/g and the enzymatic hydrolysis time was60min. The starch removal rates was up to93.27%and96.58%.
By the single factor and response surface experiment: the extractionconditions of the potato residue pectin,sweet potato residue pectin and pomelopeel pectin was pH1.45,1.33,1.33hydrochloric acid,stirring speed100rpm,90℃，87℃，99℃hot water and extraction time87min,92min,60min and thepectin extraction rate separately was5.61%,7.13%,38.9%and the ratio ofsolid to liquid respectively is1:16,1:20and1:30.
The physicochemical properties and gelation properties of the three kindsof pectin were determined. The final comparison showed the other two kindspectin more lower gelation performance was poor, far below the pomelo peelpectin. It was closely related to the pectin structure and high ash content.
引文
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[2] Biao Wang,Yanli Ma,Zhibo Zhang,et al.Potato viruses in China[J].CropProtection,2011,30(9):1117-1123
[3] S H Jansky,L P Jin,K Y Xie,et al.Potato production and breeding in China[J].PotatoResearch,52(2009):57-65
[4] A Okine,M Hanada,Y Aibibula,et al.Ensiling of potatopulp with or without bacterial inoculantsand its effect on fermentation quality, nutrient composition and nutritive value [J]. AnimalFeed Science and Technology,2005,121(3-4):329-343
[5]邵淑丽,徐兴军,邵会祥,等.马铃薯渣发酵蛋白饲料喂养肉兔效果的研究[J].黑龙江大学自然科学学报,2002,19(1):109-112
[6] Chulaporn Kamnerdpetch, Martina Weiss,Cornelia Kasper,et al. An improvement of potatopulpprotein hydrolyzation process by the combination of protease enzyme systems[J].Enzyme andMicrobial Technology,2007,40(4):508-514
[7]. M Olesen,E Gudmand-Hoyer,M Norsker,et al.Fermentability of an enzymatically modifiedsolubilised potato polysaccharide[J].European Journal Clinical Nutrition,1998,52(2),110–114
[8] Anne S Meyera,Birgitte P Dam,Helle N L rke. Enzymatic solubilization of a pectinaceousdietaryfiber fraction from potatopulp:Optimization of the fiber extraction process[J].Biochemical Engineering Journal,2009,43(1):106-112
[9]吕金顺,韦长梅,徐继明,等.马铃薯膳食纤维的结构特征分析[J].分析化学简报,2007,35(3):389-395
[10] A S Meyer,K V Kaack,T Larsen,et al.Soluble fiber extracted from potatopulp is highlyfermentable but has no effect on risk markers of diabetes and cardiovascular disease inGoto-Kakizaki rats[J].Nutrition Research,2007,27(3):152–160
[11]万建华.马铃薯渣果胶的提取及其性质的研究[D].江苏无锡:江南大学,2007.
[12] S Hayashi,H Yokoi,J Hirose,et al.Microbial production of hydrogen from starch-manufacturingwastes[J].Biomass and Bioenergy,2002,22(5):389-395
[13]周睿,曹龙奎,鹿保鑫.羧甲基马铃薯渣对水溶液中铅离子吸附性能的优化[J].科技导报,2011,29(5):46-50
[14] Sathaporn Srichuwonga,Takahiro Orikasa,Junko Matsuki,et al.Sweet potato having a lowtemperature-gelatinizing starch as a promising feedstock for bioethanol production [J].BiomassBioenergy,39(2012):120-127
[15] J A Woolfe.Sweet potato:an untapped food resource[M].UK Cambridge:Cambridge UniversityPress,1992:643
[16] O B Aluko a,O A Koya.Some engineering properties of yam setts from two species ofyams[J].Journal of Food Engineering,76(2006):396–401
[17] Paul Ondo Ovono,Claire Kevers,Jacques Dommes.Effects of storage conditions on sproutingof microtubers of yam[J].Comptes Rendus Biologies,2010,333(1):28-34
[18] L H Ziska,G B Runion,M Tomecek,et al.An evaluation of cassava,sweet potato and field cornas potential carbohydrate sources for bioethanol production in Alabama andMaryland[J].Biomass Bioenergy,2009,33(11):1503-1508
[19] Xin Wu,Chengjun Sun,Liuhua Yang,et al.β-carotene content in sweetpotato varieties fromChina and the effect of preparation on β-carotene retention in the Yanshu No.5[J].InnovativeFood Science&Emerging Technologies,2008,9(4)：581-586
[20] Fa Jui Tana,Fang Yi Liao,Ya Jing Jhan,et al.Effect of replacing pork backfat with yams(Dioscorea alata) on quality characteristics of Chinese sausage[J].Journal of FoodEngineering,2007,79(3):858-863
[21] Megh Raj Bhandari,Jun Kawabata.Organic acid,phenolic content and antioxidant activity ofwild yam (Dioscorea spp.) tubers of Nepal[J].Food Chemistry,2004,88(2):163-168
[22]吴雨华.世界甘薯加工利用新趋势[J].食品研究与开发,2003(5):6-7
[23] Lawrence A Arogundade,Tai-Hua Mua.Influence of oxidative browning inhibitors and isolationtechniques on sweet potato protein recovery and composition[J].Food Chemistry,2012:1-11
[24]曹凯光,潜学基.影响红薯羧甲基淀粉渣粘度因素的研究[J].精细化工,2001,18(12):707-709
[25]李顺如,陈泉水.薯渣的开发利用[J].环境科学与技术,2002,25(1):25-26
[26]王岸娜,吴立根.薯渣制取包装纸箱用粘合剂的研究[J].包装与食品机械,1998,16(3):10-12
[27]魏海香.甘薯果胶的生产工艺及性质研究[D].成都:四川成都大学,2006
[28]姚菊英.红薯中DHEA的提取[J].江西教育学院学报(自然科学),2001,22(6):39-40
[29] Yang.Protein enrichment of sweet potato residue with co-culture of amylolytic fungy bysolid-state fermentation[J].Biotechnol Adventure,1993,11(3):495-505
[30]白文钊,李树森.红薯渣栽培金针菇试验[J].食用菌,1991,13(3):24
[31]邓铺平.红薯渣酿醋的可行性分析[J].工作研究,2007(2):35-37
[32] Xu G,Liu D,Chen J,et al.Juice components and antioxidant capacity of citrus varietiescultivated in China[J].Food Chemistry,2008,106(2):545-551.
[33] Isidora Samojlik,Aleksandar Ra kovi,Momir Mikov,et al.The effect of paracetamol onperitoneal reflex after single and multiple grapefruit ingestion[J].Experimental and ToxicologicPathology,1999,51(4-5):418-420
[34]周石磊,王鸿飞,杜洁雄.柚皮中柚皮苷乙醇提取工艺研究[J].农业工程学报,2006,22(7):184-187
[36]李颖.利用微波法提取柚皮果胶的工艺研究[J].塔里木大学学报,2008,20(3):11-13
[37]裴媛媛,刘敬勇,王靖宇,等.柚皮粉对水中铅离子的吸附性能研究[J]电镀与精饰,2011,33(12):35-39
[38]贾冬英,姚开,谭敏.柚果皮生理活性成分研究进展[J].食品与发酵,2000(11):74-78
[39]于文峰,王海鸥.琯溪蜜柚皮精油的提取工艺及化学成分研究[J].食品工业科技,2011(4):103-107
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