摘要
为了进一步实现百香果果皮(PFP)的废物利用,减少资源浪费和环境污染,本文以PFP为试材,采用超声波辅助酸法提取PFP果胶,并研究其抗氧化活性。通过考察pH、料液比、超声时间、超声功率和超声温度对PFP果胶提取得率的影响,在单因素实验基础上进行响应面优化得到最佳提取工艺,并以酸法为对照,研究超声波辅助酸法对PFP果胶清除DPPH自由基(DPPH·)、羟自由基(·OH)以及超氧阴离子自由基(O_(2)^(-)·)能力的影响。结果表明:超声波辅助酸法提取PFP果胶最佳工艺参数为pH2.0、超声时间70 min、超声功率210 W、超声温度45℃,果胶提取得率为14.78%±0.21%,并且超声波辅助酸提取的PFP果胶对DPPH·、·OH及O_(2)^(-)·清除率为60.96%±1.03%、80.16%±1.78%、59.13%±2.10%,均高于酸法提取果胶。
In order to further realize the waste utilization of PFP and reduce the waste of resources and environmental pollution, PFP pectin was extracted by ultrasonic assisted acid method and its antioxidant activity was studied. By investigating the effects of pH, solid-liquid ratio, ultrasonic time, ultrasonic power and ultrasonic temperature on the extraction ratio of PFP pectin, response surface optimization was carried out on the basis of single factor test to get the best extraction process, and acid method was used as the control. The effects of ultrasonic-assisted acid method on scavenging DPPH free radical(DPPH·), hydroxyl free radical(·OH) and superoxide anion free radical(O_(2)^(-)·) of PFP pectin were studied. The results showed that: The optimal extraction parameters of PFP pectin by ultrasonic assisted acid method were pH2.0, ultrasonic time 70 min, ultrasonic power 210 W, ultrasonic temperature 45 ℃, and the yield of pectin was14.78%±0.21%. The scavenging rates of DPPH·, ·OH and O_(2)^(-)· were 60.96%±1.03%, 80.16%±1.78% and 59.13%±2.10%, which were higher than those of acid method.
作者
王锦秀
赵晴晴
徐心怡
谢倩
陈清西
WANG Jinxiu;ZHAO Qingqing;XU Xinyi;XIE Qian;CHEN Qingxi(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350000,China)
出处
《食品工业科技》
CAS
北大核心
2022年第13期162-170,共9页
Science and Technology of Food Industry
基金
福建省现代农业产业技术体系建设专项[闽财教指[2020]74号]
福建农林大学科技创新基金项目(102-KHF200005)。
关键词
果胶
超声波辅助酸法
响应面优化
抗氧化活性
pectin
ultrasonic assisted acid method
response surface optimization
antioxidant activity
