文旦柚果皮果胶的提取及理化特性研究与应用
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摘要
文旦柚是福建省莆田市四大名果之一,是仙游县重要的经济支柱产业。随着文旦柚产量的不断增大,必然产生大量的柚果皮废弃物。从目前我国柚果皮加工程度来看,综合利用加工水平极为落后,几乎所有的柚果皮都是直接被丢弃,既造成了大量的资源浪费,又带来了环境的污染。然而,柚果皮中的果胶含量特别高,果胶质量较好,具有良好的开发利用价值。因此,从文旦柚果皮中提取果胶,生产出优质果胶,将具有较好的经济和社会效益。本文研究了文旦柚果皮果胶的提取工艺及理化特性,并开展了所提取果胶在软糖加工中应用技术的研究。
1、文旦柚果皮果胶提取工艺
(1)研究了离子交换树脂法和微波辅助离子交换法两种工艺,确定离子交换树脂法提取果胶的最佳工艺条件为:柚果皮粉末粒度过60目筛,003×7型阳离子树脂,树脂用量10%,提取温度90.0℃,提取时间120min,提取液pH值1.0,果胶提取得率为15.13%。微波辅助离子交换法提取果胶的最佳工艺条件为:提取时间5min,提取液pH值1.3,微波功率520W,料液比1:45,果胶得率为15.27%。
(2)采用相同的柚皮原料时,离子交换树脂法提取果胶和微波辅助离子交换法提取的果胶得率相差不大;从生产成本、生产效率和提取果胶的质量来看,微波辅助离子交换法比离子交换树脂法均更有利。
2、果胶的理化特性
(1)对所提取的文旦柚果皮果胶进行鉴定试验,采用红外光谱图与进口商品高酯果胶进行定性分析比较,结果显示为两红外图谱基本一致,可确定提取产物为果胶。
(2)对果胶的理化特性进行分析,果胶的理化特性主要包括粘度、胶凝度、酯化度、甲氧基含量、总半乳糖醛酸含量等。经过测定分析,所提取的果胶各项特性指标结果为:甲氧基含量10.2%,总半乳糖醛酸含量74%,酯化度62%,胶凝度153度,粘度6.8。此外,对果胶的稳定性进行分析试验,试验结果表明,温度、酸度和多价离子对果胶的稳定性影响明显。
3、果胶在软糖中的应用
通过单因素分析研究,确定果胶软糖的最佳配方:果胶凝胶剂(果胶与CaCl2=6:1)用量1.5%、葡萄糖浆用量30%、白砂糖用量35%和柠檬酸用量0.15%。通过采用以上配方及正常软糖生产工艺(加热温度115℃,加热时间40min),对所提取的文旦柚果皮果胶和进口商品果胶分别在软糖中应用,应用结果通过感官质量评价分析得出:所提取的文旦柚果皮果胶和进口商品果胶质量相差无几,甚至优于进口商品果胶。
Wendan pomelo is one of the four famous fruit in Putian, Fujian Province, and is important economic pillar industry in Xianyou city. More and more pumelo peel has turned out to be a problem of waste of resourse and environmental pollution. View of the current level of processing point of pomelo peel in China, utilization level of processing is extremely backward, almost all of the pomelo peel is discarded directly, both caused a large waste of resources and environmental pollution. However, pomelo peel contents high and good quality pectin particularly. It has good utilization value. So, extracting pectin from pomelo peel and pruducting high-quality pectin is of great economical and social significance. In this pape, the producing technology of pectin from the peel of Wendan Pomelo was studied detaily, and the physical and chemical properties and application of pectin was also studied.
1. Study on the method of extraction pectin from Wendan pomelo peel.
(1)The technologies of lon resins exchanging extraction and microwave-assisted ion exchanging extraction were studied. The best technology of lon resins exchanging extraction of pectin was as follows: size of powder of pumelo peel 60 mesh, resin type 003×7, the amount of resin 10%, extracting temperature 90℃, time of heat preservation 120min, the extracting pH 1.0. The results of extraction yield of pectin was 15.13%. The best technology of microwave-assisted ion exchanging extraction was as follows: time of heat preservation 5min, extracting pH 1.3, microwave power 520W, solid/liquid ratio 1:45, The resulting extraction yield of pectin was 15.27%.
(2)As the same peel, the pectin extracted rate was almost the same both The technologies of lon resins exchanging extraction and microwave-assisted ion exchanging extraction. View of the cost, the sfficiency and quality of the production, the microwave-assisted ion exchangeing was more favorable than the lon resins exchanging extraction.
2. The analysis of pectin about physical and chemical properties
(1)The identification test of pectin extracted from Wendan pomelo peel. Infrared spectra of high ester pectin with imported goods for qualitative analysis, the results show the same for the two IR spectra basically, the product can be identified as the pectin.
(2)Analysis of pectin about physical and chemical properties. Physical and chemical properties of pectin include viscosity, gelation degree, degree of esterification, methoxy content, total galacturonic acid content, etc. The result of test and analysis is methoxyl content of 10.2%, the total galacturonic acid content of 74%, the degree of esterification 62%, the degree of gelation 153, viscosity 6.8. In addition, analysis of the stability of pectin, the results showed that temperature, acidity and multivalent ions affect the stability of the pectin significantly.
3. The application of pectin in the candy
By analysis of univariate, the best formula to the pectin candy was as follow: the amount of pectin gels (pectin and CaCl2 = 6:1) 1.5%, the amount of glucose syrup 30%, sugar 35%, and the amount of citric acid 0.15%. By using the above formula and the normal method of soft candy production (heating temperature 115℃,heating time 40min), on the extracted Wendan pomelo peel pectin and imported goods pectin pectin, respectively, in candy imported goods in the application, the results of the sensory quality evaluation and analysiswas was almost the same between the pectin extracted from Wendan pomelo peel and imported goods pectin pectin. The quality of the pectin extracted from Wendan pomelo peel even was better than the imported goods pectin.
1、文旦柚果皮果胶提取工艺
(1)研究了离子交换树脂法和微波辅助离子交换法两种工艺,确定离子交换树脂法提取果胶的最佳工艺条件为:柚果皮粉末粒度过60目筛,003×7型阳离子树脂,树脂用量10%,提取温度90.0℃,提取时间120min,提取液pH值1.0,果胶提取得率为15.13%。微波辅助离子交换法提取果胶的最佳工艺条件为:提取时间5min,提取液pH值1.3,微波功率520W,料液比1:45,果胶得率为15.27%。
(2)采用相同的柚皮原料时,离子交换树脂法提取果胶和微波辅助离子交换法提取的果胶得率相差不大;从生产成本、生产效率和提取果胶的质量来看,微波辅助离子交换法比离子交换树脂法均更有利。
2、果胶的理化特性
(1)对所提取的文旦柚果皮果胶进行鉴定试验,采用红外光谱图与进口商品高酯果胶进行定性分析比较,结果显示为两红外图谱基本一致,可确定提取产物为果胶。
(2)对果胶的理化特性进行分析,果胶的理化特性主要包括粘度、胶凝度、酯化度、甲氧基含量、总半乳糖醛酸含量等。经过测定分析,所提取的果胶各项特性指标结果为:甲氧基含量10.2%,总半乳糖醛酸含量74%,酯化度62%,胶凝度153度,粘度6.8。此外,对果胶的稳定性进行分析试验,试验结果表明,温度、酸度和多价离子对果胶的稳定性影响明显。
3、果胶在软糖中的应用
通过单因素分析研究,确定果胶软糖的最佳配方:果胶凝胶剂(果胶与CaCl2=6:1)用量1.5%、葡萄糖浆用量30%、白砂糖用量35%和柠檬酸用量0.15%。通过采用以上配方及正常软糖生产工艺(加热温度115℃,加热时间40min),对所提取的文旦柚果皮果胶和进口商品果胶分别在软糖中应用,应用结果通过感官质量评价分析得出:所提取的文旦柚果皮果胶和进口商品果胶质量相差无几,甚至优于进口商品果胶。
Wendan pomelo is one of the four famous fruit in Putian, Fujian Province, and is important economic pillar industry in Xianyou city. More and more pumelo peel has turned out to be a problem of waste of resourse and environmental pollution. View of the current level of processing point of pomelo peel in China, utilization level of processing is extremely backward, almost all of the pomelo peel is discarded directly, both caused a large waste of resources and environmental pollution. However, pomelo peel contents high and good quality pectin particularly. It has good utilization value. So, extracting pectin from pomelo peel and pruducting high-quality pectin is of great economical and social significance. In this pape, the producing technology of pectin from the peel of Wendan Pomelo was studied detaily, and the physical and chemical properties and application of pectin was also studied.
1. Study on the method of extraction pectin from Wendan pomelo peel.
(1)The technologies of lon resins exchanging extraction and microwave-assisted ion exchanging extraction were studied. The best technology of lon resins exchanging extraction of pectin was as follows: size of powder of pumelo peel 60 mesh, resin type 003×7, the amount of resin 10%, extracting temperature 90℃, time of heat preservation 120min, the extracting pH 1.0. The results of extraction yield of pectin was 15.13%. The best technology of microwave-assisted ion exchanging extraction was as follows: time of heat preservation 5min, extracting pH 1.3, microwave power 520W, solid/liquid ratio 1:45, The resulting extraction yield of pectin was 15.27%.
(2)As the same peel, the pectin extracted rate was almost the same both The technologies of lon resins exchanging extraction and microwave-assisted ion exchanging extraction. View of the cost, the sfficiency and quality of the production, the microwave-assisted ion exchangeing was more favorable than the lon resins exchanging extraction.
2. The analysis of pectin about physical and chemical properties
(1)The identification test of pectin extracted from Wendan pomelo peel. Infrared spectra of high ester pectin with imported goods for qualitative analysis, the results show the same for the two IR spectra basically, the product can be identified as the pectin.
(2)Analysis of pectin about physical and chemical properties. Physical and chemical properties of pectin include viscosity, gelation degree, degree of esterification, methoxy content, total galacturonic acid content, etc. The result of test and analysis is methoxyl content of 10.2%, the total galacturonic acid content of 74%, the degree of esterification 62%, the degree of gelation 153, viscosity 6.8. In addition, analysis of the stability of pectin, the results showed that temperature, acidity and multivalent ions affect the stability of the pectin significantly.
3. The application of pectin in the candy
By analysis of univariate, the best formula to the pectin candy was as follow: the amount of pectin gels (pectin and CaCl2 = 6:1) 1.5%, the amount of glucose syrup 30%, sugar 35%, and the amount of citric acid 0.15%. By using the above formula and the normal method of soft candy production (heating temperature 115℃,heating time 40min), on the extracted Wendan pomelo peel pectin and imported goods pectin pectin, respectively, in candy imported goods in the application, the results of the sensory quality evaluation and analysiswas was almost the same between the pectin extracted from Wendan pomelo peel and imported goods pectin pectin. The quality of the pectin extracted from Wendan pomelo peel even was better than the imported goods pectin.
引文
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