石榴皮渣果胶电解水提取工艺及其结构特性研究

摘要/Abstract

摘要： 本文以石榴(Punica granatum L.)皮渣为研究对象，采用超声波辅助电解水法提取石榴皮渣果胶，优化石榴皮渣果胶的提取工艺，并分析其物质组成与结构特性。在单因素实验的基础上，借助Box-Benhnken设计优化，获得了石榴皮渣果胶的最佳提取工艺条件：在超声功率100 W、pH 1.7、提取温度 60 ℃、提取时间33 min和料液比为1:18 g/mL时，石榴皮渣果胶提取得率达到14.95%。相比于普通超纯水（UP水）提取工艺，其提取得率提高了2.2%，且电解水提取法得到的果胶（EWP）具有更低的分子量（7.294×106 g/mol）和更高的半乳糖醛酸含量（70.29%），并通过FTIR与NMR手段共同说明了EWP具有更高的酯化度（64.38%）。由此可知，超声辅助电解水提取法是一种高效、环保的提取方法，实验研究为提高石榴果实产品附加值和实现副产物高效综合利用提供了技术支撑。

关键词: 石榴皮渣, 果胶, 电解水, 超声波

Abstract: In the paper, pomegranate (Punica granatum L.) pomace was used as the research object and its pectin was extracted by ultrasonic assisted electrolysis water method. The extraction process of pomegranate pectin extracted by ultrasonic assisted electrolysis was optimized, and its composition and structural characteristics were analyzed. According to single factor experiment, the optimal extraction conditions of pomegranate pomace pectin were obtained by Box-Benhnken design optimization: ultrasonic power 100 W, pH 1.7, extraction temperature 60 ℃, extraction time 33 min and material to liquid ratio was 1:18 g/mL, and the pectin extraction yield of pomegranate pomace reached 14.95%. Compared with the ordinary ultrapure water (UP water) extraction process, the extraction yield is increased 2.2%, and the pectin extracted by electrolysis water (EWP) has a lower molecular weight (7.294×106 g/mol) and higher galacturonic acid content (70.29%), together with FTIR and NMR, indicates that EWP has a higher degree of esterification (64.38%). It can be seen that the ultrasonic assisted electrolysis water extraction method is an efficient and environmentally friendly method. The experimental research provides technical support for improving the added value of pomegranate fruit products and realizing the efficient and comprehensive utilization of by-products.

Key words: pomegranate pomace, pectin, electrolysis water, ultrasound

中图分类号:

TS255.1

王炜清庄虎王康平王萍李述刚. 石榴皮渣果胶电解水提取工艺及其结构特性研究[J]. 食品科学, 0, (): 0-0.

ping WANG. Study on electrolyzed water extraction technology and structural characteristics of pomegranate pomace pectin[J]. FOOD SCIENCE, 0, (): 0-0.

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