摘要
果胶作为一种重要的天然植物提取物,是重要的食品添加剂,在全球有着较大的需求量。以云南小粒咖啡果皮为原材料,在单因素试验的基础上,采用响应面优化云南小粒咖啡果皮果胶的提取工艺;采用傅里叶变换红外光谱法表征粗果胶结构。结果表明,云南小粒咖啡果皮中果胶的最优工艺条件为提取温度45℃、pH 4.9、酶添加量1.5%、料液比1∶24.65,果胶提取率为(10.30±1.28)%。红外光谱结果表明,云南小粒咖啡果皮果胶是含有典型O-H、C=O、OCH、C-O-C等化学键和α-(1→6)糖苷键的吡喃多糖或呋喃多糖。
Pectin,as an important natural plant extract,is an important food additive,which is in a great demand all over the world.The peel of Yunnan Cof fea arabica is used as the raw material,and response surface is used to optimize the extraction process of pectin from the peel of Yunnan Cof fea arabica on the basis of single factor experiment.The structure of crude pectin is characterized by Fourier transform infrared spectroscopy.The results show that the optimal extraction conditions of pectin from the peel of Yunnan Cof fea arabica are as follows:extraction temperature is 45℃,pH is 4.9,enzyme addition amount is 1.5%,solid-liquid ratio is 1∶24.65,and the extraction rate of pectin is(10.30±1.28)%.The results of infrared spectra show that the pectin from the peel of Yunnan Cof fea arabica is a pyran polysaccharide or furan polysaccharide containing typical O-H,C=O,OCH,C-O-C andα-(1→6)glycosidic bond.
作者
李泽林
李梦月
赵春燕
高燕
邬文君
范江平
沈晓静
LI Ze-lin;LI Meng-yue;ZHAO Chun-yan;GAO Yan;WU Wen-jun;FAN Jiang-ping;SHEN Xiao-jing(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Key Laboratory of Pharmacology for Natural Medicines in Yunnan Province,Kunming Medical University,Kunming 650500,China;College of Science,Yunnan Agricultural University,Kunming 650201,China)
出处
《中国调味品》
CAS
北大核心
2022年第10期12-17,共6页
China Condiment
基金
国家自然科学基金-云南联合基金项目(U1902206)
云南省天然药物药理重点实验室开放研究基金项目(70120030506)。
关键词
云南小粒咖啡
果胶
酶
提取
红外光谱
结构
Yunnan Cof fea arabica
pectin
enzyme
extraction
infrared spectra
structure
