Study on ultrasonic-assisted extraction of ester substances from pear residues
-
摘要: 以新鲜鸭梨渣为原料,食用酒精为溶媒,研究了梨渣中酯类物质超声波辅助提取工艺。在单因素实验基础上结合正交实验,探索了超声功率、超声处理时间、料液比、提取温度、酒精浓度和真空浓缩温度对提取效果的影响,并且考察了提取条件对梨渣中多酚和糖类提取的影响。实验结果表明,鸭梨渣中酯类物质最佳提取工艺条件:超声功率80 W、超声处理10 min、料液比1∶10、提取温度25℃、酒精浓度95%、真空浓缩温度40℃。在此条件下,酯类、多酚和糖类提取量分别为3815.73μg/g、603.33μg/g和53.12 mg/g(鲜重)。将酒精提取液在40℃、0.1 MPa条件下进行真空浓缩,提取物浓缩液(梨营养风味剂)产量为19.05 g/100 g(鲜重),其中含有16028.34μg/g总酯、3104.88μg/g多酚和266.46 mg/g还原糖。采用超声波辅助提取技术可有效地从梨渣中提取酯类、多酚等营养风味物质。Abstract: Ultrasonic-assisted extraction of ester substances using edible ethanol as solvent was carried out from fresh Ya pear's residues in this study.Orthogonal experiment was used based on the single factor results to study the effects of ultrasonic power, ultrasonic time, solid-to-solvent ratio, extraction temperature, and ethanol concentration and vacuum concentration temperature on the extraction of ester substances.The effects of ultrasonic-assisted extraction conditions on the extraction of polyphenols and sugars were also investigated.The results showed that the optimal extraction conditions were ultrasonic power 80 W, ultrasonic time 10 min, solid-to-solvent ratio 1∶ 10, extraction temperature 25 ℃ and ethanol concentration 95%, vacuum concentration temperature 40 ℃.Under the optimal extraction conditions, extraction yields of esters, polyphenols and sugars were 3815.73 μg/g, 603.33μg/g and 53.12 mg/g ( fresh weight) respectively. The extraction solution was vacuum concentrated at 40 ℃ and 0.1MPa.The yield of extract concentrate ( nutrient and flavour agent of pear) was 19.05 g/100 g ( fresh weight) , and it contained16028.34 μg/g esters, 3104.88 μg/g polyphenols and 266.46 mg/g reducing sugars. Using ultrasonic-assisted extraction can effectively extract nutrient and flavour substances such as esters and polyphenols from pear residues.
-
Keywords:
- pear residue /
- extraction /
- ultrasonication /
- esters /
- polyphenols /
- sugars
-
[1] 金磊, 董文宾, 张丹, 等.梨酒酵母的筛选及鉴定[J].食品工业科技, 2012, 33 (10) :231-249. [2] Lin L Z, Harnly J M.Phenolic compounds and chromatographic profilesof pear skins (Pyrus spp.) [J].Journal of Agricultural and Food Chemistry, 2008, 56 (19) :9094-9101.
[3] 李丽梅, 赵哲, 何近刚, 等.不同品种梨果实酚类物质和抗氧化性能分析[J].食品科学, 2014, 35 (17) :83-88. [4] 郑迎春, 曹玉芬, 李静, 等.梨叶多酚提取的正交实验优化及其成分测定[J].食品科学, 2015, 36 (20) :32-36. [5] 张娟, 王晓宇, 田呈瑞, 等.基于酚类物质的酿酒红葡萄品种特性分析[J].中国农业科学, 2015, 48 (7) :1370-1382. [6] 袁江, 李甲明, 张绍铃, 等.不同品种梨汁贮藏过程中美拉德反应特性[J].果树学报, 2014, 31 (5) :939-945. [7] 孙晶, 王奇, 郑允勋.梨渣可溶性膳食纤维酸奶的研制[J].中国农学通报, 2013, 29 (9) :203-207. [8] 周志, 范刚, 王可兴, 等.微波辅助酸解释放刺梨汁键合态香气物质的效果[J].食品科学, 2012, 33 (8) :99-103. [9] 陈小举, 吴学凤, 姜绍通, 等.响应面法优化半纤维素酶提取梨渣中可溶性膳食纤维工艺[J].食品科学, 2015, 36 (6) :18-23. [10] 唐孝青, 焦凌霞, 樊明涛, 等.梨渣可溶性膳食纤维的提取及抗氧化特性[J].西北农业学报, 2010, 19 (9) :93-98. [11] 赵光远, 张培旗, 白艳红, 等.高压对从梨渣中提取酚类物质影响的研究[J].食品科学, 2007, 28 (7) :208-211. [12] 王宁, 李远志, 徐莉珍, 等.超声波法提取柿叶总黄酮的工艺研究[J].现代食品科技, 2008, 24 (7) :687-690. [13] 爦ahin S, 爦amll R.Optimization of olive leaf extract obtained by ultrasound assisted extraction with response surface methodology[J].Ultrasonics Sonochemistry, 2013, 20 (1) :595-602. [14] 李环, 陆佳平, 王登.DNS法测定山楂片中还原糖含量的研究[J].食品工业科技, 2013, 34 (18) :75-78. [15] 范金波, 蔡茜彤, 冯叙桥, 等.超声波辅助提取牛蒡根多酚工艺参数优化[J].食品与发酵工业, 2014, 40 (11) :247-252. [16] 冯梦鸽, 魏玘昕, 孙建霞, 等.超声波处理对玉米黄质的降解机制研究[J].中国农业科技导报, 2016, 18 (2) :110-114. [17] 涂宝军, 马利华, 秦卫东, 等.超声波辅助提取山药皮多酚工艺及酚类的鉴别研究[J].中国食品添加剂, 2014 (1) :120-126. [18] 黄彭, 郭菲, 何靖柳, 等.二次回归正交优化米枣中总黄酮和多酚提取工艺研究[J].食品工业科技, 2013, 34 (17) :268-273. [19] 田长平, 魏景利, 刘晓静, 等.梨不同品种果实香气成分的GC-MS分析[J].果树学报, 2009, 26 (3) :294-299. [20] 孙红艳, 胡凯中, 郭志龙, 等.超声波法提取刺梨多酚的工艺优化及体外抑菌活性研究[J].中国食品添加剂, 2016 (2) :57-61.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
