菊苣粕果胶的微波辅助提取工艺研究

Study on the Microwave-assisted Extraction of Pectin from Chicory Root Pulp

摘要:

提取是菊苣果胶生产技术的关键单元操作。本文以菊苣粕为原料，比较微波辅助提取法（Microwave-assisted extraction，MAE）及传统热酸法（Conventional heating extraction，CHE）对果胶得率、化学组成和分子量的影响。研究结果表明：两种提取方法对菊苣果胶的半乳糖醛酸、甲酯化度和乙酰化度等结构指标没有显著的影响；延长传统热酸法的提取时间有助于提高果胶得率，但会导致果胶分子链发生一定程度的降解；微波处理时间与果胶得率、重均分子量（Mw）间存在显著的正相关性；微波处理时间为120 s时，果胶得率（12.7%）与重均分子量（321 ku）均最高，且果胶分子结构降解程度较低。与传统热酸法相比，微波辅助提取法具有效率高和降解程度低等优点，是提取菊苣果胶的理想方法。

Abstract:

Extraction is a critical unit operation during the production of chicory pectin. The effects of microwave-assisted extraction (MAE) and the conventional heating extraction (CHE) on the extraction yield, structural characteristics, and molecular weight of chicory pectin were compared used chicory root pulp as raw material in this study. The results showed that the two extraction methods had no significant influence on the structure indexes of galacturonic acid, degrees of methylation and acetylation of extracted chicory pectin. For the CHE, pectin extraction yield was promoted by prolonging the extraction time, while the structure of pectin chains was partially degraded. In the case of MAE, extraction yield and weight-average molar mass (Mw) were proportional to the microwave time. When the microwave time was 120 s, both extraction yield (12.7%) and Mw (321 ku) of the extracted pectin reached the maximum, and no obvious degradation of pectin structure was observed. Compared with CHE, MAE had the advantages of high extraction efficiency and low degradation of pectin structure, which could be a suitable extraction method for extracting chicory pectin.