姚 磊¹，胡浩斌^1，2*，李永才¹，王玉峰²，程振玉²

（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；

2.陇东学院化学化工学院，甘肃庆阳 745000）

摘要：我国果胶资源丰富，但加工利用率低，为开发优质果胶并提高其提取利用效率，本研究在单因素实验的基础上，利用Box-Behnken中心组合设计原理对复合酶与超声技术协同提取果胶工艺进行响应面分析优化。对提取产物的功能性质进行初步分析测定，并与传统方法提取的果胶做比较。结果表明，果胶提取最佳工艺条件为复合酶添加量6%、料液比1：25 g/mL、酶解温度40 ℃、酶解pH 4.2、酶解时间3 h、超声功率300 W、超声时间32 min，果胶提取率12.50%；该法相比酸法、超声法、传统酶法提取率分别提高了41.56%、32.84%、23.03%。果胶酯化度88.51%，半乳糖醛酸含量78.28%，持水力与持油力分别为6.21 g/g、2.3 g/g，红外光谱法表明其具有果胶多糖的结构。在一定浓度下对DPPH·与ABTS^＋·清除率分别达到71.37%、68.33%，发现果胶抗氧化活性与半乳糖醛酸含量有关，且抗氧化活性随质量浓度增加而升高。该研究为苹果果胶的进一步开发利用、拉长其产业链提供理论依据。

关键词：果胶；响应面法；酯化度；抗氧化活性；红外光谱

中图分类号：TS255.1   文献标识码：A   文章编号：1674-506X（2023）05-0001-0010

Optimization of Apple Pectin Extraction Process and Its Performance Using Composite Enzyme Collaborative Ultrasound Technology

YAO Lei¹, HU Haobin^1，2*, LI Yongcai¹, WANG Yufeng², CHENG Zhenyu²

（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;

2.College of Chemistry and Chemical Engineering, Longdong University, Qinyang Gansu 745000, China）

Abstract：China is rich in pectin resources, but the processing utilization rate is low，in order to develop high-quality pectin and improve its extraction and utilization efficiency. In this study, on the basis of single-factor experiments, Based on the principle of Box-Behnken central composite design, the extraction process of pectin by complex enzyme and ultrasonic technology was optimized by response surface analysis. The functional properties of the extracted products were preliminarily analyzed and compared with pectin extracted by conventional methods. The results showed that the optimal process conditions for pectin extraction were 6% compound enzyme addition, 1∶25 g/mL material- liquid ratio, enzymatic hydrolysis temperature of 40 ℃,  enzymatic hydrolysis pH 4.2, enzymatic hydrolysis time of 3 h, ultrasonic power of 300 W, ultrasonic time of 32 min, and pectin extraction rate of 12.50%. Compared with extraction rates of specific acid method, ultrasonic method and traditional enzymatic method, this method increased by 41.56%, 32.84% and 23.03%, respectively. The esterification degree of pectin was 88.51%, the content of galacturonic acid was 78.28%, the water holding capacity and oil holding capacity were 6.21 g/g and 2.3 g/g, respectively. Infrared spectroscopy showed that it had the structure of pectin polysaccharides. At a certain concentration, the clearance rates of DPPH· and ABTS^＋· reached 71.37% and 68.33%, and their antioxidant activity increased with the increase of mass and concentration, the antioxidant activity was related to the content of galacturonic acid. This study provides a theoretical basis for the further development and utilization of apple pectin and lengthening its industrial chain.

Keywords：pectin; response surface method; esterification degree; antioxidant activity; infrared spectrum

doi：10.3969/j.issn.1674-506X.2023.05-001

收稿日期：2023-02-10

基金项目：国家自然科学基金（22367013）

作者简介：姚磊（1999-），男，硕士。研究方向：植物多糖研究。

*通信作者：胡浩斌（1968-），男，博士，教授。研究方向：植物多糖研究。

引用格式：姚磊,胡浩斌,李永才,等.复合酶协同超声技术优化苹果果胶提取工艺及其性能研究[J].食品与发酵科技,2023,59(5):1-9,27.