LI Guanghui,GUO Weiyun,GAO Xueli,et al.Ultrasonic Extraction of Pectin From Purple Potato Residue by Response Surface[J].Northern Horticulture,2019,43(04):130-136.[doi:10.11937/bfyy.20182911]
响应面法优化紫薯渣果胶超声波提取工艺
- Title:
- Ultrasonic Extraction of Pectin From Purple Potato Residue by Response Surface
- Keywords:
- purple potato residue; pectin; ultrasonic; response surface
- 文献标志码:
- A
- 摘要:
- 以紫薯渣为试材，用超声波法辅助提取紫薯渣中的果胶，以单因素试验考察pH、料液比、超声功率、超声时间和提取温度对紫薯渣果胶提取率的影响；以料液比、提取时间、超声功率为响应变量，紫薯渣果胶提取率为响应值，用Box-Benhnken设计进行响应面优化分析，确定超声波提取紫薯渣果胶的最佳工艺，为开发基于紫薯渣果胶的功能食品或添加剂提供参考。结果表明：超声波辅助提取紫薯渣果胶的最优工艺为料液比1∶5.56 g?mL-1、提取时间15 min、提取功率400 W；在此工艺条件下，紫薯渣果胶提取率为6.70%。
- Abstract:
- Purple potato was used as the raw material to extract pectin,on the basis of single factor experiment,the conditions (such as pH,the ratio of material to liquid,ultrasonic power,extraction time and extraction temperature) on the extraction rate of pectin from purple potato residue were studied.The ratio of material to liquid,extraction time and power were chose as the response variables,the extraction rate of pectin was used as the response value,the response surface analysis was made by Box-Benhnken design,the optimum parameters of extracting pectin from purple potato residue by ultrasonic were determined,to provide a theoretical basis for the development of pectin functional foods based on purple potato residue.The results showed that the optimum process for ultrasonic extraction of pectin from purple potato residue were as follows，the ratio of material to liquid was 1∶5.56 g?mL-1,extraction time was 15 minutes,extraction power was 400 W,and the extraction rate of pectin in purple potato residue was 6.7%.
参考文献/References:
[1]冯小诺,薛博.紫薯原花青素的功效及应用[J].食品安全导刊,2018(15):51.[2]张婷,陈小伟,张琪,等.紫薯功能性与其食品开发研究进展[J/OL].食品工业科:1-13[2018-07-12].http://kns.cnki.net/kcms/detail/11.1759.TS.20180210.1241.062.html.[3]张印红,张琳琳,刁亚鹏.紫薯花青素对金黄色葡萄球菌的抑制作用研究[J].当代化工研究,2017(8):22-123.[4]李旭.紫薯及其花青素的营养价值[J].食品安全导刊,2016(27):106.[5]张慢,潘丽军,姜绍通,等.紫薯花青素降血脂及抗氧化效果[J].食品科学,2014,35(19):246-250.[6]梅新,施建斌,隋勇,等.紫薯全粉面条制作工艺研究[J].食品工业,2018,39(5):38-44.[7]付丽红,唐琳清.紫薯藜麦饼干配方的研制[J].食品研究与开发,2018,39(9):57-61.[8]周亮,马宁,郝贵增.紫薯玉米酸奶加工工艺研究[J].农产品加工,2017(23):27-29，33.[9]王乜田,黄琬茹,雷君,等.紫薯代餐粉的研制及其冲调性研究[J].现代食品,2017(22):103-107，115.[10]陈万东.甘薯全粉营养成分保全及质构重组对调理紫薯薯条品质的影响[D].郑州:河南农业大学,2017.[11]楚素平.紫薯渣的综合利用研究[D].武汉:武汉轻工大学,2013.[12]赵丰丽,吕金莲,吴奔,等.紫薯渣果胶提取工艺研究[J].中国酿造,2016,35(11):133-135.[13]高路,王俊伟.分子筛—微生物发酵结合法制备紫薯渣膳食纤维研究(Ⅰ)[J].粮食与油脂,2012,25(3):24-26.[14]曾祥权,奚宇,赵珂,等.果胶的抗肿瘤机制及其相关应用研究进展[J].河南工业大学学报(自然科学版),2018,39(2):122-130.[15]易建勇,吕健,毕金峰,等.果胶分子结构与功能关系的研究进展[J].中国食品学报,2017,17(9):175-181.[16]刘丽平,张淑华,及雪敏.果胶的提取及应用研究进展[J].江苏农业科学,2016,44(8):30-34.[17]胡艳,张文林,周志钦.柑橘果胶的生物学功能及其在生物医学中的应用[J].果树学报,2016,33(12):1567-1575.[18]吴韬,张振龙,蔡春芳,等.果胶和木聚糖对中华绒螯蟹肠道菌群结构的影响[J].基因组学与应用生物学,2015,34(4):745-753.[19]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.[20]田玉霞,乔书涛,仇农学,等.苹果果胶的结构、单糖组分和稳定性研究[J].食品工业科技,2009,30(11):160-163.[21]木泰华,魏海香,曹媛媛,等.甘薯果胶物化特性的研究[J].食品工业科技,2007(9):178-180，208.[22]张初署,秦小明,林华娟,等.菠萝皮渣果胶超声波提取工艺条件研究[J].食品工业科技,2007(3):147-149，152.[23]周仲实.膜分离技术在果胶提取中的应用[J].食品工业科技,2003(2):51-52，55.[24]杨金姝,木泰华,马梦梅.果胶结构、提取方法及乳化特性研究进展[J/OL].食品工业科技:1-10[2018-07-12].http://kns.cnki.net/kcms/detail/11.1759.TS.20180209.1126.016.html.[25]岳贤田.国内果胶提取方法研究进展[J].安徽农业科学,2010,38(13):6932-6933，6960.[26]沈锐,赵壮志,李磊,等.火龙果皮中果胶的提取工艺优化及理化性质分析[J].食品研究与开发,2018,39(12):71-78.[27]郑凯,何方岳,徐静雯,等.紫薯中果胶提取工艺条件的研究[J].广州化工,2015,43(4):79-81.
相似文献/References:
[1]赵广河,沈育林,陈振林.香蕉皮中果胶提取工艺的比较研究[J].北方园艺,2013,37(14):152.
ZHAO Guang-he,SHEN Yu-lin,CHEN Zhen-lin.Study on the Optimum of Extraction Techniques for Pectin from Banana Peel[J].Northern Horticulture,2013,37(04):152.
[2]贺芬芬,刘成连,原永兵,等.采后不同钙浓度处理对贮藏期间苹果硬度及果胶含量的影响[J].北方园艺,2014,38(09):147.
HE Fen-fen,LIU Cheng-lian,YUAN Yong-bing,et al.Effect of Various Calcium Concentrations Dip Treatment on Firmness and Pectin Content During Post-harvest of Apple[J].Northern Horticulture,2014,38(04):147.
[3]戴余军,石会军.酸解醇沉法提取柑橘皮果胶工艺的优化[J].北方园艺,2012,36(01):54.
DAI Yu-jun,SHI Hui-jun.Optimization on Extraction Pectin by Hydrochloric Acid Extraction and Ethanol Precipitation Method from Orange Peel[J].Northern Horticulture,2012,36(04):54.
[4]刘少阳,丁秀玲,曾伟丽.从苹果渣中提取果胶工艺条件研究[J].北方园艺,2013,37(20):126.
LIU Shao-yang,DING Xiu-ling,ZENG Wei-li.Study on Technology of Extracting Pectin from Apple Pomace[J].Northern Horticulture,2013,37(04):126.
[5]丁培峰,史忠林.粒粒黄桃汁饮料果粒悬浮性的研究[J].北方园艺,2012,36(04):154.
DING Pei-feng,SHI Zhong-lin.Study on the Suspension of Granular Peach Juice Drinks[J].Northern Horticulture,2012,36(04):154.
[6]孙悦,任铁强.菠萝皮提取天然果胶的优化条件研究[J].北方园艺,2012,36(21):22.
SUN Yue,REN Tie-qiang.Research on Experiment Condition of Pectin from Pineapple Peel[J].Northern Horticulture,2012,36(04):22.
[7]马丽苹,孙军杰,汪伦记,等.银条果胶提取工艺及其理化性质研究[J].北方园艺,2014,38(15):132.
MA Li-Ping,SUN Jun-jie,WANG Lun-ji,et al.Study on Extraction Technology of Pectin From Stachys floridana Schuttl.ex Benth and Its Physicochemical Properties[J].Northern Horticulture,2014,38(04):132.
[8]陈晶晶,刘锴栋,袁长春,等.西瓜果皮的果胶提取工艺条件的优化研究[J].北方园艺,2014,38(21):140.
CHEN Jing-jing,LIU Kai-dong,YUAN Chang-chun,et al.Study on Optimizing Technology of Pectin from Watermelon Rind[J].Northern Horticulture,2014,38(04):140.
[9]潘百明,何彩梅,梁昌祥,等.微波辅助盐析法提取富川脐橙皮果胶的工艺[J].北方园艺,2017,41(24):156.[doi:10.11937/bfyy.20171572]
PAN Baiming,HE Caimei,LIANG Changxiang,et al.Processing Technology of Microwave-assisted Salting Out Method Extracting Pectin From Fuchuan Navel Orange Peel[J].Northern Horticulture,2017,41(04):156.[doi:10.11937/bfyy.20171572]
[10]郭炳成,李晓艳,张薇,等.蒙原欧李果实发育过程中钙与果胶含量变化及相关性分析[J].北方园艺,2024,(4):28.[doi:10.11937/bfyy.20233068]
GUO Bingcheng,LI Xiaoyan,ZHANG Wei,et al.Changes and Correlation Between Calcium and Pectin Contents During Fruit Development of Mengyuan Types of Cerasus humilis[J].Northern Horticulture,2024,(04):28.[doi:10.11937/bfyy.20233068]
备注/Memo
第一作者简介：李光辉（1985-），男，博士，讲师，研究方向为食品功能因子。E-mail:hnlgh1228@163.com.责任作者：高雪丽（1982-），女，博士，副教授，研究方向为农副产品加工与贮藏。E-mail:gaoxueli83@yeah.net.基金项目：国家自然科学基金资助项目（31701716）；河南省科技攻关计划资助项目（182102110001）；河南省高等学校重点科研项目计划资助项目（17A550006）；许昌学院优秀青年骨干教师资助项目。收稿日期：2018-10-11