食品与机械2024，Vol.40Issue(7)：155-162,182,9.DOI:10.13652/j.spjx.1003.5788.2024.80069
核桃青皮果胶提取工艺优化及其体外降脂、抗氧化活性分析
Optimization of ultrasound assisted acid extraction of pectin from walnut green husk and analysis of its in vitro lipid-lowering and antioxidant activities
摘要
Abstract
[Objective]This study aimed to realize the high value-added resource utilization of walnut production waste.[Methods]Ultrasonic assisted tartaric acid was used to extract pectin from walnut peel.The extraction process was optimized by response surface test,and its lipid-lowering ability and antioxidant activity were analyzed.[Results]Under the control of the conditions of ultrasonic power of 300 W,ultrasonic temperature of 95 ℃,ultrasonic time of 27 minutes,liquid to material ratio of 19∶1(mL/g),and pH of 2,the yield of walnut green peel pectin was the highest,reaching 25.92 mg/g.Walnut green peel pectin had good adsorption capacity for cholesterol,binding capacity for bile salts,and inhibitory effect on pancreatic lipase.Walnut green peel pectin also had strong antioxidant effects.When the concentration was 2 mg/mL,the clearance rates of hydroxyl radicals,DPPH radicals,and ABTS radicals reached(78.74±0.58)％,(91.56±1.27)％,and(97.89±0.72)％,respectively.[Conclusion]High-quality walnut green peel pectin could be obtained by optimizing the ultrasonic assisted tartaric acid extraction process.This pectin had good lipid-lowering function and antioxidant activity,and can be used as natural pectin resources for further research and development.关键词
核桃青皮/果胶/超声波辅助提取/抗氧化活性/降脂能力Key words
walnut green husk/pectin/ultrasonic assisted extraction/antioxidant activity/lipid-lowering capacity引用本文复制引用
吕静,杨洁茹,朱静,李迁,魏凌波..核桃青皮果胶提取工艺优化及其体外降脂、抗氧化活性分析[J].食品与机械,2024,40(7):155-162,182,9.基金项目
河南省科技攻关项目(编号:242102110090) （编号:242102110090）
信阳农林学院青年教师科研基金资助项目(编号:QN2023033) （编号:QN2023033）
信阳农林学院科技创新团队(编号:XNKJTD-001) （编号:XNKJTD-001）
