Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not washed by alcohol
Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not washed by alcohol
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DOI：
10.1111/j.1750-3841.2006.00227.x
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发表时间：
2007-01-01
影响因子：
3.9
通讯作者：
Paquot, Michel
中科院分区：
文献类型：
--
作者：
Garna, Haikel;Mabon, Nicolas;Paquot, Michel
研究了提取条件（pH: 1.5 ~ 2，温度：80 ~ 90℃，提取时间：1 ~ 3h）对不经酒精洗涤除杂的苹果渣果胶得率和纯度的影响。半乳糖醛酸的纯度（%w/w）与pH值相反，pH值为1.5时的醇沉率高于pH值为2时的醇沉率（2.9% ~ 8.9%）。在pH为1.5的条件下，将果胶以外的化合物从苹果渣的细胞壁中溶解出来，用酒精沉淀。不同提取方法得到的苹果果胶甲基化程度较高（54.5% ~ 79.5%），尤其是在温度、pH等条件下。在pH为1.5时（阿拉伯糖、木糖和半乳糖）或在最高温度和提取次数下（阿拉伯糖和半乳糖）中性糖含量降低，也可以得出类似的结论。在酸性条件和较长的提取时间下，可以观察到中性糖链的去甲基化和果胶降解现象。酒精沉淀物中大量甘露糖或果糖、葡萄糖和木糖的存在表明，用乙醇沉淀果胶不是特异性的。
A study of the influence of extraction condition (pH: 1.5 to 2; temperature: 80 to 90 degrees C; extraction time: 1 to 3 h), on the yield and purity of apple pomace pectin without elimination of impurities by alcohol washing was carried out. The alcohol precipitate yields varied from 2.9% to 8.9% depending on the pH. At pH 1.5, these yields were higher than those obtained at pH 2 contrary to the galacturonic acid purity (%w/w). Compounds other than pectins were solubilized from the cell walls of apple pomace at pH 1.5, and they were precipitated with alcohol. The apple pectins obtained from the different extraction procedures were highly methylated (54.5% to 79.5%), especially when the conditions (temperature, pH) were drastic. Similar conclusions can be drawn for the neutral sugar content that decreased at pH 1.5 (arabinose, xylose, and galactose) or at the highest temperatures and extraction times (arabinose and galactose). The phenomenon of demethylation and pectin degradation of neutral sugars chains can be observed at acid pH, and long extraction times. The presence of high quantities of mannose or fructose, glucose, and xylose in the alcohol precipitate showed that pectin precipitation with ethanol was not specific.