柿果胶提取工艺优化及理化性质研究

为了开发柿深加工产品,以脱涩柿果为原料,利用Box-Behnken方法设计,通过响应面分析法对柿果胶的酸提醇沉法提取工艺进行优化,并研究提取的柿果胶的理化性质。结果表明,柿果胶最佳提取条件为0.1 mmol/L HCl提取液pH4.00,液料比为23:1 (g/g),提取时间107 min,提取温度92 ℃,在此条件下柿果胶得率为7.31%。对上述条件下柿果胶的理化性质研究发现,柿果胶的亮度为L* 30.74,彩度为C* 13.04,色度角为h° 44.07,酯化度为98.88%;高效液相测其分子量为405.3 kDa,且单糖组成是岩藻糖、阿拉伯糖、半乳糖、葡萄糖、木糖、果糖和半乳糖醛酸。可为柿果胶的提取和应用提供重要的理论基础和技术支持。

Optimization of extraction technique and physicochemical property of pectin from persimmon

In order to exploitation deep processing products of persimmon,the extraction technical parameters of persimmon pectin were optimized by response surface methodology based on Box-Behnken design with acid extraction and ethanol precipitation method of astringent persimmon in this paper,the physicochemical property of pectin was investigated. The results indicated that the optimum extraction conditions as follows:pH4.00,solvent-to-solid ratiowas 23:1 (g/g),extraction time was 107 min and extraction temperature was 92 ℃,the yield of pectin was 7.31%. Under these conditions,lightness was 30.74,colour saturation was 13.04,colour hue was 44.07 in extracted persimmon pectin,degree of esterification and molecular mass were 98.88% and 405.3 kDa. Their monosaccharide contents in pectin constituents were fucose,galactose,Arabia sugar,glucose,fructose,xylose and galacturonic acid. The research results may provide a theoretical basis and technical support for the extraction and using of pectin from persimmon.