炮制法对三叶木通果皮果胶提取及理化性质的影响

Effects of Processing Methods on Extraction and Physicochemical Properties of Pectin from Akebia trifoliata Peel

摘要:

为提高三叶木通果皮果胶提取率和质量，探究不同炮制方法对三叶木通果皮果胶提取及其理化性质的影响。以未处理的三叶木通果皮生粉和炒制、砂制、醋制、酒制方法处理的果皮粉为原料，酸法提取得到果胶并进行结构表征，测定其果胶提取率、半乳糖醛酸质量分数、酯化度、乳化活性、乳化稳定性及抗氧化性。结果表明：醋制果胶提取率、半乳糖醛酸质量分数及抗氧化性均最高，分别达到19.53%、83.51%和82.95%，前两项指标比生粉提取方法分别提高5.90%和6.41%；按果胶提取率和半乳糖醛酸质量分数，炮制法从高到低依次为醋制＞酒制＞砂制＞炒制。醋制果胶酯化度（82.26%）接近生粉（82.51%），乳化活性、乳化稳定性指标也较高，分别达到89.23 m2/g和160.15 min，炮制法从高到低依次为醋制＞酒制＞炒制＞砂制。炮制加工方法所得果胶经FT-IR、XRD、SEM进行表征，其结构性质基本符合果胶特征，醋制方法对于提高三叶木通果皮果胶提取率及半乳糖醛酸质量分数效果最明显，并能够较好地保持产品质量。

Abstract:

The effects of different processing methods on the extraction and physicochemical properties of pectin from Akebia trifoliata peel were investigated to improve the extraction rate and pectin quality. Pectin was extracted by acid method from the unprocessed Akebia trifoliata peel powder and the peel powder was further processed by stir-frying, sand-making, vinegar-making and wine-making methods, and the structure of pectin was characterized. The extraction rate of pectin, content of galacturonic acid, esterification degree, emulsifying activity, emulsifying stability and antioxidation were determined. The extraction yield, galacturonic acid content and antioxidant activity of vinegar-making pectin were the highest, reaching 19.53%, 83.51% and 82.95%, respectively. The first two indexes were 5.90% and 6.41% higher than those of unprocessed pectin, respectively. The processing method order from high to low were vinegar-making>wine-making> sand-making>stir-frying according to the extraction rate of pectin and the content of galacturonic acid. The esterification degree of vinegar-making pectin (82.26%) was close to that of unprocessed pectin (82.51%), and its emulsifying activity and stability were also higher, reaching 89.23 m2/g and 160.15 min, suggesting the processing method order from high to low was vinegar-making>wine- making>stir-fryingg>sand-making. The pectins prepared by different processing methods were characterized by FT-IR, XRD and SEM, and their structural properties were basically consistent with the characteristics of pectin. Vinegar-making method could significantly improve the extraction rate of pectin and the galacturonic acid content, effectively keeping the quality of pectin extracted from Akebia trifoliata peel.