摘要
为开发利用蕉柑落果资源,提高蕉柑落果中辛弗林的提取率,并尽量保护蕉柑组织形态完整,对质构保护液质量浓度以及真空气流细胞破壁技术的4个影响因素进行考察;并采用Box-Behnken试验设计及响应面分析对真空气流细胞破壁技术的工艺条件进行优化。结果表明,质构保护最佳处理工艺为:首先在质量浓度0.3 g/100 m L的海藻酸钠溶液中浸泡20 min,接着在质量浓度0.15 g/100 m L的氯化钙溶液中浸泡60 min;真空气流细胞破壁前处理最佳工艺为:泄压温度100℃、压力差116 k Pa、停滞时间21 min、泄压3次。此时辛弗林提取率为69.42%,破果率为33.21%;相比直接进行亚临界水提取对照组,破果率下降了12.07%,辛弗林提取率增加了26.94%。
In order to improve the extraction efficiency of synephrine from abscising fruits of Citrus tankan and simultaneously protect the morphological integrity of tissues,vacuum air current technique was applied in cell wall breakdown for subcritical water extraction of synephrine.The effect of two tissue protectants on the percentage of broken fruits and extraction efficiency was examined.The experimental conditions for cell wall breakdown were optimized to maximize the extraction efficiency of synephrine by Box-Behnken design and response surface methodology（RSM）based on single-factor experiments.Sequential soaking in 0.3 g/100 m L sodium alginate solution for 20 min and 0.15 g/100 m L calcium chloride solution for another 60 min provided optimal protection of the tissue.The optimum conditions for cell wall breakdown were determined as follows：decompression temperature,100 ℃;pressure difference,116 k Pa;retention time,21 min;and 3 decompression cycles.Under these pretreatment conditions,the extraction yield of synephrine was 69.42%and the percentage of broken fruits was 33.21%,which were increased by 26.94% and decreased by 12.07% compared with the control group without this pretreatment,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第8期74-80,共7页
Food Science
基金
广东省重大科技专项(2010A080403004)
广东普通高校工程技术开发中心项目(GCZX-A1415)
2014年中央财政支持地方高校发展专项(粤财教[2014]276号)
广东顺大食品调料有限公司委托项目(韩合[2012]161号)
关键词
蕉柑
生理落果
真空气流细胞破壁
辛弗林
Citrus tankan
abscising fruits
vacuum air current for plant cell wall breakdown（VAPB）
synephine
