從火龍果皮中提取果膠：亞臨界水提取和傳統提取方法的對比以

鄭珠美; 曹偉超; 華霄

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Characterization of Pectin Extracted from Red Dragon Fruit (Hylocereus polyrhizus) Peel using Subcritical Water vs. Conventional Acid Extraction Method

首發時間：2023-11-06

TRISTANTO Nerissa Arviana ¹
Nerissa Arviana Tristanto (1995), 女, 碩士生, Food Processing Technology
CAO Weichao ¹ HUA Xiao ¹
華霄(1981),男,教授， Food Carbohydrates, Food Enzymes, and Food Processing Technology

1、School of Food Science and Technology, Jiangnan University, 214122

Abstract：In this present study, pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE). These experiments were conducted using two types of peel: fresh peel puree and dried peel powder. According to the Fourier-Transform Infrared spectroscopy (FTIR) spectra, red dragon fruit peel pectin (RDFP) exhibits the typical pectin polysaccharide absorption bands. Based on the results, the subcritical water extraction method on fresh peel puree showed an ~18.88% increase in pectin yield compared to AE. In the case of dried peel powder, the use of a subcritical water extraction method led to a reduction in the degree of esterification (DE) of pectin by more than 35%. The molecular weight (Mw) of the pectin was tested using a High Performance Liquid Chromatography (HPLC) equipped with the refractive index detector, while the sugar composition of RDFP was analyzed using High-Performance Anion Exchange Chromatography (HPAEC) - Pulsed amperometric detector (PAD). Both types of dragon fruit peel exhibited a similar monosaccharide composition, with Galacturonic acid (Gal-A) as a predominant monosaccharide in RDFP. AE pectin showed a higher molecular weight (345.83 to 577.84 kDa) than SCWE pectin, which had molecular weights ranging from 115.23 kDa to 154.81 kDa, resulting in a higher viscosity. RDFP exhibited shear-thinning behavior (n<1), with n values ranging from 0.48 to 0.68. Concerning the thermal stability of RDFP, it was observed that the maximum decomposition temperature (Tdmax) was between 232.27 C and 256.50 C, indicating that dragon fruit peel pectin exhibits relatively good thermal stability. Therefore, red dragon fruit peel can be a potential source of pectin.

keywords： Pectin Red dragon fruit peel Subcritical water extraction Hot acid extraction

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從火龍果皮中提取果膠：亞臨界水提取和傳統提取方法的對比以

鄭珠美 ¹
Nerissa Arviana Tristanto (1995), 女, 碩士生, Food Processing Technology
曹偉超 ¹ 華霄 ¹
華霄(1981),男,教授， Food Carbohydrates, Food Enzymes, and Food Processing Technology

1、江南大學食品學院，無錫214122

摘要：本研究采用亞臨界水提?。⊿CWE）和傳統酸提法（AE）從紅龍果皮中提取果膠。實驗中采用兩種原料：火龍果濕皮泥和干火龍果皮粉。紅外光譜分析（FTIR）表明，紅龍果皮果膠（RDFP）具有典型的果膠-多糖吸收帶。根據研究結果，與傳統酸提法相比，亞臨界水提取新鮮果皮泥的果膠產量提高了約18.88%。在以干火龍果皮粉作為提取原料的情況下，使用亞臨界水提取法提取的果膠酯化度（DE）比傳統酸提法降低了35%以上。使用配備有折射率檢測器的高效液相色譜法（HPLC）測試果膠的分子量，同時使用HPAEC-PAD分析RDFP的糖組成。兩種類型的火龍果皮都表現出相似的單糖組成，半乳糖醛酸（Gal-A）是RDFP中的主要單糖。與分子量為115.23 kDa至154.81 kDa的SCWE果膠相比，AE果膠顯示出更高的分子量，范圍為345.83至577.84 kDa，導致更高的粘度。RDFP表現出剪切稀化行為，n值在0.48至0.68之間。關于RDFP的熱穩定性，觀察到最高分解溫度（Tdmax）在232.27 C至256.50 C之間，表明火龍果皮果膠具有較好的熱穩定性。因此，紅龍果皮可能是提取果膠的潛在原料。

關鍵詞：果膠火龍果果皮亞臨界水提取酸熱提取

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TRISTANTO Nerissa Arviana,CAO Weichao,HUA Xiao. Characterization of Pectin Extracted from Red Dragon Fruit (Hylocereus polyrhizus) Peel using Subcritical Water vs. Conventional Acid Extraction Method[EB/OL]. Beijing:Sciencepaper Online[2023-11-06]. http://www.gulakh.com/releasepaper/content/202311-2.

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論文編號	202311-2
論文題目	從火龍果皮中提取果膠：亞臨界水提取和傳統提取方法的對比以
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