期刊文献+

柑橘果胶高效提取及其酰胺化改性制备 被引量:6

High Efficient Extraction of Citrus Pectin and Its Modified Preparation by Amidation Reaction
下载PDF
导出
摘要 采用表面活性剂-超声辅助提取(S-UAE)柑橘果胶,研究pH值、超声时间和液固比(LSR)对果胶提取率(PY)、半乳糖醛酸(GA)含量和酯化度(DE)的影响。采用响应面法优化提取条件,在pH 0.6、超声时间15.0 min和LSR 21.0 mL/g的条件下,果胶提取率最高仅为17.1%。在此基础上,开展表面活性剂结合超声波辅助提取柑橘果胶的协同作用研究。S-UAE法是先向提取介质中加入8 g/L十二烷基硫酸钠(SDS),再进行超声提取;该法与单独的超声提取相比,果胶提取率高达26.4%±0.8%(增幅超过55.0%)。研究比较了传统酸法(CE)、超声辅助提取法(UAE)和S-UAE法柑橘果胶的提取率及产品的理化性质,如GA含量、DE值和平均分子质量(Mw)。另外,以获得的柑橘高酯果胶为原料,对其进行酰胺化改性处理,研究反应温度、pH值和果胶质量浓度对产品质量的影响,结果表明,在10℃、pH 11.5和果胶质量浓度20 g/L条件下反应100~180 min,获得不同类型的酰胺化产品,其酰胺化度(DA值)13%~22%,DE值29%~39%,GA含量69%~84%,黏度136~172 mPa·s,Mw 148~173 ku,符合国内外标准。本研究结果可为我国柑橘副产物高值化利用提供参考。 In this present study,surfactant-mediated ultrasound-assisted extraction(S-UAE)was applied to extract pectin from citrus peel.The effect of extraction pH,ultrasound time,and liquid solid ratio(LSR)on yield,galacturonic acid(GA)content,and degree of esterification(DE)of extracted pectin from the citrus peel was investigated.The highest pectin yield(but only 17.1%)was obtained under pH of 0.6,ultrasound irradiation time of 15.0 min,and LSR of 21.0 mL/g by using response surface methodology.And on this basis,synergistic actions by surfactants and ultrasound assisted extraction were studied for pectin extraction in the work.When sodium dodecyl sulfate(SDS)(8 g/L)was added to the extraction media before ultrasound irradiation,the yield of pectin increased by 55.0%(PY of 26.4%±0.8%)compared with control.Furthermore,the yields and physicochemical properties,e.g.GA content,DE and average molecular weight(Mw)of extracted pectin by using conventional extraction,UAE,and S-UAE were compared.So,S-UAE has been proved to be an efficient and cost-effective method for citrus peel pectin extraction.In addition,high methoxyl citrus pectin was used to produce an amidated pectin under low temperature,parameters such as reaction temperature,pH value and pectin concentration were studied.The results indicated that DA 13%-22%,DE 29%-39%,GA 69%-84%,intrinsic viscosity 136-172 mPa·s and Mw 148-173 ku of the amidated product under the optimized conditions(reaction temperature 10℃,pH 11.5,pectin mass concentration 20 g/L,and reaction time 100-180 min),meet the domestic and foreign standards requirements.This study provides a positive and useful reference for the high value utilization of citrus by-products in China.
作者 苏东林 李培骏 张丽萍 袁洪燕 朱玲风 谢秋涛 潘蒋娟 刘伟 朱向荣 张菊华 李高阳 单杨 Su Donglin;Li Peijun;Zhang Liping;Yuan Hongyan;Zhu Lingfeng;Xie Qiutao;Pan Jiangjuan;Liu Wei;Zhu Xiangrong;Zhang Juhua;Li Gaoyang;Shan Yang(Hunan Agricultural Product Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125;Longping Branch Graduate School,Central South University,Changsha 410125;College of Chemistry&Bioengineering,Guilin University of Technology,Guilin 541004,Guangxi;International Joint Laboratory on Fruits&Vegetables Processing and Quality Safety,Changsha 410125;Hunan Key Laboratory of Fruits&Vegetables Storage,Processing and Quality Safety,Changsha 410125)
出处 《中国食品学报》 EI CAS CSCD 北大核心 2020年第10期84-95,共12页 Journal of Chinese Institute Of Food Science and Technology
基金 湖南省农业科技创新资金项目(2017JC64,2019TD04,2020CX47) 湖南省创新创业技术投资项目(2019GK5064) 广西科技基地与人才专项(桂科AD19110074) 广西高校中青年教师科研基础能力提升项目(2018KY0257)。
关键词 柑橘果胶 表面活性剂 超声波辅助提取 酰胺化改性 工艺优化 citrus pectin surfactant ultrasound-assisted extraction amidated modification process optimization
  • 相关文献

参考文献13

二级参考文献120

共引文献183

同被引文献92

引证文献6

二级引证文献25

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部