响应面法优化八月瓜果皮中果胶的酸提取工艺

用盐酸提取八月瓜果皮的果胶,考察了p H值、提取时间和提取温度对果胶得率的影响。结果表明,p H值、温度对果胶得率有显著影响,八月瓜果皮果胶提取的最佳工艺条件为:p H=1,提取时间156 min,提取温度91℃,果胶得率为7.11%。     

从西瓜皮中提取果胶的研究进展

对果胶的原料来源,果胶的功能与性质进行了介绍,重点阐述了从西瓜皮中提取果胶的工艺特点、趋势,并分析讨论了各种提取技术的优势和不足,对西瓜皮提取果胶技术的发展前景进行了展望。     

柑橘皮中果胶提取工艺研究进展

介绍了果胶的原料来源、果胶的功能及性质。阐述了从柑橘皮中提取果胶的工艺特点,并解析了各种提取技术的优势和不足,对柑橘皮提取果胶技术的发展前景进行了展望。     

超声波辅助酶解法提取桔皮中果胶的工艺研究

文章采用超声波辅助酶解法提取桔皮中的果胶,研究了pH、提取温度及提取时间对果胶提取率的影响,确定了提取的最佳工艺条件：pH 4.6,提取温度41℃,提取时间50 min。在最佳提取工艺条件下,桔皮中果胶的提取率约为2.08%。     

微波协同提取柚子皮中果胶的工艺研究

以柚子皮为原料,微波协同提取柚皮中果胶。采用单因素试验和正交试验,对微波协同提取柚皮中果胶的提取工艺进行优化研究。探讨了液料比、pH值、辐射时间、微波强度等因素对柚皮中果胶提取率的影响。试验结果表明,微波协同提取lOg粒径为0．25mm的柚皮粉末中果胶的最佳工艺条件为：总液料质量比30：1,提取液pH2．0,微波功率450W,提取时间60s。提取液经硫酸铝盐析,析出沉淀用酸化醇处理脱盐,过滤,滤渣用乙醇反复洗涤干燥即得果胶,产率14．7％。与加热提取法比较,微波协同提取能大大缩短提取时间,并提高了果胶的产率。     

柚子皮提取果胶的工艺研究

采用酸提取乙醇沉淀法从柚皮中提取果胶,分别对水料比、pH值、提取温度、提取时间、乙醇浓度等因素进行了单因素试验,研究这几个因素对果胶提取效果的影响,通过对结果的分析确定酸提取果胶的最佳工艺条件为水料比15∶1,酸度控制在pH值2.0,温度控制在90℃,提取果胶时间为60 min,乙醇浓度为95%。实验结果表明:设计的优化工艺条件生产果胶是可行的,其产率也是理想的。     

柑橘加工废水和废渣中果胶的提取条件

采用草酸铵乙醇浸提法从柑橘加工分选水、碱洗水、酸洗水以及果肉、囊衣废渣中提取果胶,考察了草酸铵浓度、料液比、提取温度、乙醇用量、提取(沉淀)时间等因素对果胶提取量的影响。结果表明果胶提取的最佳条件为:草酸铵浓度0.6%,料液比1∶30,提取温度80℃,提取时间70 min,乙醇用量比1∶2.5,沉淀时间70 min。在优化的提取条件下,可从柑橘加工囊衣和果肉废渣中提取果胶,其中囊衣中果胶最高得率为32.12%,果肉中果胶的最高得率为17.02%。     

果胶提取、生物活性及食品应用的研究进展

果胶是植物细胞壁中的一种多糖,功能性质多样,广泛用于生物医药及食品行业。随着人们对果胶构效关系的研究深入,果胶的研究应用逐渐成为研究热点。本文综述了果胶的提取方法、生物活性及食品行业应用,阐述了果胶不同提取方法果胶获得率、不同果胶结构的生物活性、食品应用机理,最后对目前果胶存在的问题进行展望,以期为我国果胶综合利用方面提供理论依据。     

水果皮果胶提取工艺研究

采用稀酸提取、乙醇沉淀的方法对柑橘皮中果胶的提取工艺进行研究。实验结果表明:最佳的提取工艺条件为用稀盐酸为提取液,预处理温度和提取温度均为90℃,提取120min,乙醇浓度60%。在此最佳条件下,分别对砂糖橘皮、皇帝柑皮、柠檬皮、苹果渣及柚子皮中的果胶进行提取和含量测定,其果胶产率分别为6.23%、5.58%、7.39%、3.12%、3.76%,果胶酸含量分别为0.84%、0.95%、1.08%、0.52%、0.68%。因此在相同提取条件下,柠檬皮中果胶的产率及含量最高,是最佳的提取果胶的原材料。     

响应面优化超声提取八月瓜皮果胶工艺

超声辅助条件下,研究了八月瓜果皮中果胶提取的预处理条件,考察了p H、超声时间、液料比、提取温度、超声功率对果胶得率和半乳糖醛酸含量的影响,采用响应面分析法对工艺进行优化。结果表明,预处理过程中,粒度40目,灭酶所用蒸馏水体积80 m L;提取时p H为1. 5,料液比1∶13(g/m L),提取时间60 min,温度65℃,超声功率150 W,果胶得率可达8. 924%。提取果胶时间减少了一半,为综合利用资源及利用超声提取八月瓜果皮中果胶提供了一条可行性途径。     

果胶沐浴露的设计及其检测

文章是将从柚子皮中提取的果胶和多种表面活性剂互配而研制出的一款天然护肤沐浴露,这不仅使柚子皮资源得到充分利用,变废为宝,而且该产品还具有天然无刺激、滋润养肤的功效。对其进行理化性能指标的检测,结果表明理化性能指标完全符合化妆品要求。     

酶解-连续流动法在烟梗果胶含量测定中的应用

为了给烟梗果胶含量的准确测定提供参考依据,对酶解-连续流动法在烟梗果胶含量测定中的适用性进行考察,并采用单因素实验分析法对酶解条件进行优化。结果表明,果胶酶的最优酶解条件为:酶用量15 mg、缓冲液体积60 m L、缓冲液p H 4.0、酶解温度55℃、酶解时间3 h;在此条件下,方法的线性相关系数为0.9999,回收率为97.8%~99.2%,且日内RSD为1.06%~2.43%,日间RSD为1.87%。该方法检测结果令人满意,能用于烟梗中果胶含量的准确测定。     

Morphology control and ionic crosslinking of pectin domains to enhance the toughness of solvent cast PVA/pectin blends

Blending water soluble synthetic polymers, such as polyvinyl alcohol (PVA), with natural polymers, such as pectin, has many advantages. However, due to the brittle nature of pectin, the mechanical properties become inferior in the blends. In this work, two strategies to enhance the toughness and tensile strength of solvent cast PVA/pectin blends are presented. This study shows that the tensile strength and toughness of PVA/pectin 80/20 blends can be enhanced by decreasing the solvent evaporation rate. The phase separation proceeds through 'nucleation and growth' and spinodal decomposition, respectively, at lower and higher rates of solvent evaporation. The equilibrium phase morphology has spherical domains of pectin dispersed in the PVA matrix. The size of the pectin domains and the separation between them are controlled by the solvent evaporation rate. At higher rates of solvent evaporation, pectin domains are larger and farther apart from each other and vice versa. Ionically crosslinking the pectin domains with calcium, further enhances the tensile strength and toughness of the blends compared to that of pure PVA. When the pectin domains are small, the failure happens at larger strains through 'cavitation' and 'shear yielding' and when pectin domains are large, the failure happens at smaller strains and the failure mechanism shifts to 'multiple crazing'.     

从橙子皮中提取果胶的工艺研究

采用乙醇沉淀法从橙子皮中提取果胶;并对萃取时间、萃取液pH值、萃取温度、果胶酶和水质及其它因素等对果胶的影响进行了研究。     

Effect of Celluclast 1.5L on the Physicochemical Characterization of Gold Kiwifruit Pectin

The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted pectin was largely dependent on the enzyme concentration. Celluclast 1.5L with medium concentration exhibited the highest viscosity. Varying the enzyme concentration also influenced the molecular weight distribution. High molecular weight (M(w)) pectin (1.65 × 10(6) g/mol) was obtained when the medium concentration was used. Overall, the study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.     

Optimization of pectin extraction from dried peel of citrus grandis

Summary The influence of acid concentration, temperature, and extraction time on pectin extracted from dried peel of Citrus grandis have been investigated. The dependence of pectin yield and of the relative viscosity of pectin solution on experimental conditions has been described by mathematical models.To obtain suitable pectin for immobilizing biocatalysts, the extraction should be carried out at low acid concentration, low temperature, and for long periods of time.     

果胶对面膜性能的影响

天然果胶具有较好的凝胶性和保湿性。将柑橘果胶添加至水洗面膜中,通过面膜的成膜性、保湿性、稳定性等指标,优化得到最佳配比。结果表明,果胶添加量与面膜最佳配方为:1%的羧甲基纤维素钠,1.5%的海藻酸钠,1.6%的聚乙二醇,保湿剂为7.6%的果胶。     

Water-based extraction of pectin from flavedo and albedo of orange peels

The extraction of pectin from orange peels has been studied at different sample to solvent ratios, different pHs and with different extraction techniques using water. The highest pectin and total nitrogen was produced by a sample to solvent ratio of 1:12.5. The amount of pectin extracted reduces as the pH increased, while the extractability of crude protein is not affected so significantly. Previous workers have found similar results. Considerably more pectin was obtained by the Soxhlet method than by microwave extraction by a factor of two, with a longer extraction duration than the microwave extraction by a factor of 240, so microwave extraction showed a much higher extraction rate (per unit time) by a factor of 120. Pectin existed mainly in the albedo, but the flavedo still contained 27% of the amount of pectin in the total extract. The total pectin yield from the dried peel was 2.2%. The combination of hand-pressure and microwave on pectin yield from flavedo was 12% better than hand-pressure alone, which was also better than microwave extraction alone.     

Physicochemical characterization of a pectin/calcium matrix containing a large fraction of calcium chloride: Implications for sigmoidal release characteristics

The physicochemical properties of pectin/calcium matrix tablets were studied with an emphasis on the effect of over 50% of calcium chloride to better understand the fundamentals of the drug‐release mechanisms. The absence of the adsorption of methylene blue onto the calcium‐containing pectin matrix served as evidence of the calcium‐ion‐induced in situ crosslinking of pectin chains. Visual and scanning electron microscopy observation showed the reinforced robustness of the pectin/calcium matrix, whereas cryo‐SEM revealed the formation of a pectin aggregate network as a result of calcium‐induced crosslinking. The aggregate network underwent gradual erosion to a lower density, which indicated the erosion of the matrix. However, little change in the texture of the pectin/calcium matrix was observed at earlier times, which was interpreted as the initial stages of drug‐release retardation. The apparent viscosity of the pectin aqueous dispersion increased biphasically as the calcium amount increased. The initial sharp increase was interpreted as calcium‐induced crosslinking, whereas the following gradual increase was ascribed to a possible salt effect. We concluded that the salt effect and calcium‐induced crosslinking contributed to a series of physical changes of the pectin matrix, which correlated to the sigmoidal release of indomethacin from the pectin/calcium matrix tablet. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009     

Modulation of extraction variables of pectin from Manilkarazapota fruit peel,its bio characterization,and comparative study using dynamic light scattering studies

Influence of variables has a great impact upon yield of pectin. The present study was organized to harmonize these variables and examine the extracted pectin. In view of this, bio-characterizion and structure analysis of pectin through FTIR was performed. Additionally, a polydispersity and particle size study was also conducted using dynamic light scattering (DLS) of the Manilkarazapota fruit peel. The best extraction variables according to the response optimization predicted model were noted as pH of 5 at 61.11°C for 90 min of heating time, which lead to a 3.7% yield. Bio-characterization revealed that pectin extracted at pH 5 has characteristics similar to HM pectin influence of methoxyl content, degree of esterification, and Galacturonic acid content at 5.11%, 73. 63%, and 77.7%, respectively. The FTIR spectrum depicted a similar surface structure to food-grade pectin. DLS studies revealed that extracted pectin at pH 5 has a particle size in the range of 390.21–421.17 nm and polydispersity (?) of 28.2%-29.3%. These findings indicate that sapodilla is a potential source of pectin for food and pharmaceutical preparation.