三叶木通果皮果胶提取工艺研究

本实验采用酸解铁盐沉析法,从三叶木通果皮中提取到了质量较高的果胶.结果表明,酸解法提取果胶的最佳工艺参数为:温度95～100℃,pH1.0,时间2.0h,固液比1∶25～1∶30.在此条件下测得果胶的提取率为11.08%;活性炭脱色工艺为:温度65℃,35min,0.7～0.9g活性炭/100ml浸提液;沉析工艺为:在每100ml果胶溶液中,加入20?Cl3 5ml,pH为4.0左右,沉析时间3h以上;脱盐工艺为:每2g果胶盐置于150ml脱盐液(65%乙醇 4%盐酸 31%水(V/V))中,时间25min左右.     

炮制法对三叶木通果皮果胶提取及理化性质的影响

为提高三叶木通果皮果胶提取率和质量,探究不同炮制方法对三叶木通果皮果胶提取及其理化性质的影响.以未处理的三叶木通果皮生粉和炒制、砂制、醋制、酒制方法处理的果皮粉为原料,酸法提取得到果胶并进行结构表征,测定其果胶提取率、半乳糖醛酸质量分数、酯化度、乳化活性、乳化稳定性及抗氧化性.结果表明:醋制果胶提取率、半乳糖醛酸质量分...     

三叶木通果皮总黄酮的提取和含量测定的研究

三叶木通是一种经济价值较高的野生植物,但占果实总重的69.1%的果皮却常常被丢弃,根据其含有丰富高价值黄酮的特点,本文通过单因素和正交实验设计探讨了提取黄酮的最佳工艺。结果表明,三叶木通果皮黄酮的最佳提取工艺为:浸提温度为80℃、乙醇浓度为50%、浸提时间为3h、料液比为1∶20,黄酮的得率为2.32%。      

三叶木通果皮总黄酮的提取和含量测定的研究

三叶木通是一种经济价值较高的野生植物,但占果实总重的69.1%的果皮却常常被丢弃,根据其含有丰富高价值黄酮的特点,本文通过单因素和正交实验设计探讨了提取黄酮的最佳工艺。结果表明,三叶木通果皮黄酮的最佳提取工艺为:浸提温度为80℃、乙醇浓度为50%、浸提时间为3h、料液比为1∶20,黄酮的得率为2.32%。     

不同产地三叶木通果胶的理化性质、抗氧化活性及对癌细胞A549和K562-2生长的抑制作用

为探明不同产地三叶木通果胶的理化性质及生物活性的差异,该研究采用酸提醇沉法对来源于贵州凯里及河南南阳的三叶木通果皮果胶进行提取,比较两者之间理化性质、清除羟自由基(·OH)和DPPH自由基能力及对人肺癌细胞(A549)和人慢性髓系白血病细胞(K562-2)抑制效果。结果表明,酸提醇沉法提取的两产地三叶木通果胶均为高酯果胶,其半乳糖醛酸的含量及酯化度均高于商品果胶,对·OH、DPPH自由基均有一定清除作用;在低质量浓度时(≤0.5 mg/mL),两产地果胶清除·OH能力无显著差异,随着果胶液浓度的增大,河南南阳果胶清除·OH及DPPH自由基能力显著高于贵州凯里果胶。MTT法测试结果显示,两产地果胶对癌细胞珠A549和K562-2的生长均有一定的抑制作用,贵州凯里果胶对A549和K562-2的抑制率略高于河南南阳果胶。三叶木通果皮果胶在医药及保健方面具有更好的开发前景,该研究为不同产地的三叶木通开发利用提供一定的理论依据。     

三叶木通果皮主要营养成分、活性成分含量测定及果皮提取物抗氧化活性评价

为了探究三叶木通果皮的营养价值及活性功能,本研究采用凯氏定氮法、酸水解法、苯酚硫酸法、3,5-二硝基水杨酸法、ICP-AES、亚硝酸钠-三氯化铝法、福林酚法和香草醛-高氯酸等方法,测定了三叶木通果皮中的蛋白质、脂肪、总糖、还原糖、8种矿质元素及粗纤维素等主要营养成分与总黄酮、总酚及总皂苷等活性物质的含量,并研究了果皮提...     

三叶木通籽成分及三叶木通籽油的理化指标分析

主要分析了三叶木通籽的成分,并对所制取的三叶木通籽油进行了理化指标分析,同时测定了浸出粕的水溶性蛋白含量.结果表明:三叶木通籽粗蛋白含量为34.39%,粗脂肪含量为31.37%,经石油醚提取出的三叶木通籽油的相对密度0.937 4(d204),酸值(KOH)8.49 mg/g,碘值(I)64.47 g/100 g,过氧化值4.92 mmol/kg,皂化值(KOH)196.63 mg/g.三叶木通籽油富含油酸、亚油酸和棕榈酸.三叶木通籽浸出粕水溶性蛋白含量为51.08%.     

火龙果皮中果胶的提取及其结构研究

进行火龙果皮中果胶提取工艺研究,并对优选工艺下提取的果胶进行结构研究。实验结果得出果胶优选提取工艺为料液比1∶7,提取液pH为2.0,提取温度90℃,提取时间90min。在该提取工艺条件下果胶提取率为91.58%,果胶得率为2.34%,果胶提取较充分。果胶甲氧基含量为4.836%,酯化度为29.57%,属于低酯果胶;果胶重均分子量87166,数均分子量59137,为分子量相对较小的果胶。     

微波辅助提取西番莲果皮中果胶的研究

为利用西番莲果皮为中的果胶,采用微波辅助提取方法对西番莲果皮中的果胶进行了提取。探讨了液料比、微波功率、微波提取时间、提取液pH值对果胶产率的影响。通过正交实验确定最佳工艺条件为:液料比15mL/g,微波功率320W,微波提取时间3.5min,pH2.5。在此条件下,果胶产率为2.84%     

菠萝蜜果皮果胶提取工艺的优化

对酶法提取菠萝蜜果皮(含腱)果胶提取工艺条件进行了优化,研究了提取温度、提取时间、加酶量及料液比对果胶提取的影响[1]。确定了酶法提取菠萝蜜果皮果胶的最佳工艺条件:提取时间15 h、提取温度42℃、加酶量45 mg/100 g、料液比1:14(g/mL)。在最佳工艺条件下,菠萝蜜果皮中果胶的提取率为13.69%,总半乳糖醛酸为87.6%,比国家标准高22.6%。无论质和量它都高于目前文献报导的各种提取方法。同时,它不用酸、碱和有机溶剂,生产安全,流程短,成本低,低碳环保。提胶后的残渣仍保留了原有的多种营养成分,可用于饲料。     

Characterisation of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design

An experimental design was used to study the influence of pH (1.5 and 2.0), temperature (80 and 90 °C) and time (1 and 4 h) on extraction of pectin from banana peels (Musa AAA). Yield of extracted pectins, their composition (neutral sugars, galacturonic acid, and degree of esterification) and some macromolecular characteristics (average molecular weight, intrinsic viscosity) were determined. It was found that extraction pH was the most important parameter influencing yield and pectin chemical composition. Lower pH values negatively affected the galacturonic acid content of pectin, but increased the pectin yield. The values of degree of methylation decreased significantly with increasing temperature and time of extraction. The average molecular weight ranged widely from 87 to 248 kDa and was mainly influenced by pH and extraction time.     

Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions

Extraction and use of pectins from ambarella peels could add value to the waste products arising from processing of the fruit. Dried alcohol-insoluble residues (AIR) of ambarella peels were treated separately with HCl, deionised water and oxalic acid/ammonium oxalate solutions, and the resulting pectin extracts analysed for some biochemical and physicochemical parameters. The results show that pectin yield (9–30% dry AIR), uronic acid (557–727 mg/g dry weight), neutral sugars (125–158 mg/g), degree of methylation (50–58%) and acetylation (4–6%), molar mass (263,000–303,000 g/mol) and intrinsic viscosity (179–480 ml/g) varied significantly (p < 0.05) with the various extraction methods used. Extraction with oxalic acid/ammonium oxalate solution gave the highest pectin yield, with high molar mass and degree of methylation, making the extracts suitable for use as additives in the food industry. The results compared well to lime pectin extracted under the same conditions, indicating their commercial significance.     

柚皮提取果胶沉淀条件的研究

研究了用沉淀法以柚皮为原料提取果胶时工艺条件。通过对乙醇沉淀和硫酸铝盐析时各种影响因素的研究 ,分别得到较佳工艺条件 ,为批量生产提供了依据。     

Characterization of pectin extracted from banana peels of different varieties

Pectins were extracted from banana peels of five different varieties using citric acid solution. The chemical characteristics of banana peel pectins were investigated and compared with citrus peel and apple pomace pectins which were extracted under the same extraction conditions to assess the potential of banana peels as an alternative source of commercial pectin. The yield of banana peel pectins ranged from 15.89 to 24.08%. The extracted banana peel pectins were categorized as high methoxyl pectin with the degree of esterification between 63.15 and 72.03% comparable to those of conventional pectin sources from citrus peel (62.83%) and apple pomace (58.44%). The anhydrouronic acid (AUA) content of banana peel pectins varied from 34.56 to 66.67%. Among various banana varieties being studied, pectin from Kluai Nam Wa variety had the highest AUA content (66.67%) which met the criteria for food additive pectin indicating its commercial significance as an alternative pectin source.     

Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels

This work investigated the extraction of bioactive compounds from citrus peels, an agri-food waste. Carbon dioxide (CO₂), an eco-friendly solvent, was used under liquid and supercritical conditions to perform the extractions from orange, tangerine and lemon peels. The possibility of using ethanol as a cosolvent at small percentages up to 20% was also studied. The extraction yield, total polyphenolic content, individual polyphenolic profile, antiradical activity and volatile organic compounds of the extracts were evaluated. The highest yields were obtained when 20% ethanol was used as a cosolvent in both liquid (at 20 MPa and 20 °C) and supercritical (at 30 MPa and 60 °C) CO₂ extraction. In addition, the extracts obtained with liquid CO₂ + 20% ethanol showed the highest content of naringin (35.26, 44.05 and 19.86 mg g^-1 in orange, tangerine and lemon peel extracts, respectively) and terpenes, in particular limonene. This type of extract also showed the highest antiradical activity (31.78–59.51 µmolTE g^-1) as measured by both ABTS·+ and DPPH·. These findings show that the extraction with a liquid CO₂ and ethanol mixture could be a valid alternative to traditional solvent extraction using 80% less organic solvent and producing extracts with high antiradical capacity and rich in volatile organic compounds.     

柑桔皮制备食用纤维素粉的研究

介绍了利用柑桔皮提取果胶后的残渣再生产食用纤维素粉的工艺过程，并对产品进行了质量检验。结果表明此工艺简单易行，成本低。不仅废渣得到充分利用，而且还开发出新的食品添加剂。     

四种方法提取苹果肉渣果胶的流变学特性研究

采用传统酸法(TA)、纤维素酶法(CL)、超声辅助法(UA)和微波辅助法(MA)提取苹果肉渣果胶并对其进行鉴定,考察剪切速率、浓度、温度和放置时间对四种果胶流变学特性的影响,并测定黏均分子量来验证其流变学特点。结果表明:果胶溶液的表观黏度随剪切速率的增加而降低,为典型的非牛顿流体中的假塑性流体行为。果胶溶液浓度越大,剪切稀化现象越明显。温度升高会使果胶溶液表观黏度降低。放置时间越久,果胶溶液的表观黏度越小。四种果胶溶液的表观黏度和黏均分子量大小顺序均为:TA>CL>UA>MA,黏均分子量的测定结果从理论上很好地验证了其流变学特点。