Abstract
［Objective］ To clarify the physicochemical properties,microscopic structure,monosaccharide composition,relative molecular mass,and structural characteristics of pectin in the tender leaves of Abelia macrotera.［Methods］ Pectin from the tender leaves of Abelia macrotera was extracted by ultrasound -assisted cellulase method.The microscopic structure was observed under scanning electron microscope.The monosaccharide composition was determined by high performance liquid chromatography.The relative molecular mass was determined by polysaccharide hydrolysis derivatization.The possible structure was inferred by infrared spectroscopy.［Results］］ The yield of pectin from the tender leaves of Abelia macrotera is 23.38%,the esterification degree was 1.17%,and the galacturonic acid content was 72.16%.The pectin is in the form of flakes with cracks.The monosaccharides mainly consist of galacturonic acid,glucose,arabinose,galactose,rhamnose,mannose and xylose.The weight average molecular weight (Mw) and number average molecular weight (Mn) are 7.069×105 and 3.434×105,respectively,with an Mw/Mn of 2.06.It has typical spectrum characteristics of pectin absorption.［Conclusion］ The pectin extracted from the tender leaves of Abelia macrotera by ultrasound -assisted enzyme method has a low linear structure and is mainly composed of RG -I type structure containing shorter side chains,which meets the commercial requirements.
Publication Date
7-11-2025
First Page
18
Last Page
23
DOI
10.13652/j.spjx.1003.5788.2024.60143
Recommended Citation
Qiqi, MAO; Yang, LUO; Jianglin, WANG; Jie, LUO; Xiankang, FAN; Chengguo, LIU; and Hui, ZHOU
(2025)
"Ultrasound-assisted enzymatic extraction and structural characterization of pectin from the tender leaves of Abelia macrotera,"
Food and Machinery: Vol. 41:
Iss.
7, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2024.60143
Available at:
https://www.ifoodmm.cn/journal/vol41/iss7/3
References
[1] 郭增军.一种短枝六道木叶多糖及其提取方法:CN106589150A[P].2016 -12-01.GUO Z J.A polysaccharide from leaves of Abelia engleriana and its extraction method:CN106589150 A[P].2016 -12-01.
[2] 闵清.乡村振兴视野下非物质文化遗产活态传承与发展:以鄂西北非遗 “神仙叶凉粉制作技艺 ”为例 [J].湖北工业职业技术学院学报,2020,33(3):45-49.MIN Q.Living inheritance and development of intangible cultural heritage in perspective of rural revitalization-case study of Shenxian leaf jelly production skill in northwest Hubei [J].Journal of Hubei Industrial Polytechnic,2020,33(3):45-49.
[3] 张颜.短枝六道木叶果胶理化性质研究及生理活性初探 [D].咸阳:西北农林科技大学,2013:32-25.ZHANG Y.Preliminary studies on the physico-chemical properties and physiological activity of Abella englerina leaf pectin [D].Xianyang:Northwest A & F University,2013:32-35.
[4] 段旭昌,常飞,杨雪果,等.短枝六道木嫩叶营养成分与凝胶提取物特性及抗氧化性研究 [J].食品科学,2014,35(13):103-107.DUAN X C,CHANG F,YANG X G,et al.Nutritional components of Abelia engleriana tender leaves and characteristics and antioxidant activity of their polysaccharide gel extracts [J].Food Science,2014,35(13):103-107.
[5] 费丛璇,付美玲,张迪,等.果胶的提取、生理功能及应用研究进展 [J].食品与机械,2024,40(3):233-240.FEI C X,FU M L,ZHANG D,et al.Research progress on extraction,physiological function and application of pectin [J].Food & Machinery,2024,40(3):233-240.
[6] WICKER L,KIM Y,KIM M J,et al.Pectin as a bioactive polysaccharide-extracting tailored function from less [J].Food Hydrocolloids,2014,42:251-259.
[7] WANG X,CHEN C,WANG Y,et al.Structure and properties of pectins [J].International Journal of Biological Macromolecules,2020,156:1 124-1 137.
[8] YAN J K,WANG C,QIU W Y,et al.Ultrasonic treatment at different pH values affects the macromolecular,structural,and rheological characteristics of citrus pectin [J].Food Chemistry,2021,341:128216.
[9] 田媛,陈月圆,赵武奇,等.豆腐柴叶果胶提取工艺优化 [J].海南师范大学学报 (自然科学版 ),2024,37(2):203-211.TIAN Y,CHEN Y Y,ZHAO W Q,et al.Optimization of the extraction process of pectin from Premna microphylla turcz leaf[J].Journal of Hainan Normal University (Natural Science ),2024,37(2):203-211.
[10] 李洪亮,杨念,向龙超,等.不同提取方法对武当山地区二翅六道木叶果胶抗氧化性的影响 [J].湖北医药学院学报,2015,34(6):552-555.LI H L,YANG N,XIANG L C,et al.Influence of different extracted methods on anti-oxidative activity of pectin extracting from abelia macrotera leaves of Wudang Mountain area[J].Journal of Hubei University of Medicine,2015,34(6):552-555.
[11] 马丽媛,黄雪莹,尚尔坤,等.超声辅助酶法提取玉米皮中多糖及其抗氧化性测定 [J].食品与机械,2023,39(5):186-192,202.MA L Y,HUANG X Y,SHANG E K,et al.Ultrasound-assisted enzymatic extraction of polysaccharides from corn bran and determination of their antioxidant activity [J].Food & Machinery,2023,39(5):186-192,202.
[12] 刘昕,张驰,薛艾莲,等.超声—酶法提取的豆腐柴低酯果胶理化性质及结构表征 [J].食品与发酵工业,2021,47(8):108-115.LIU X,ZHANG C,XUE A L,et al.Physicochemical properties and structure characterization of low-methoxy pectin from Premna microphylla turcz extracted by ultrasound-enzyme treatment [J].Food and Fermentation Industries,2021,47(8):108-115.
[13] PATIENCE N A,SCHIEPPATI D,BOFFITO D C.Continuous and pulsed ultrasound pectin extraction from navel orange peels [J].Ultrasonics Sonochemistry,2021,73:105480.
[14] 张攀,陈信,熊双丽,等.不同预处理对豆腐柴叶果胶理化性质的影响 [J].食品工业科技,2019,40(1):82-86,91.ZHANG P,CHEN X,XIONG S L,et al.Effects of different pretreatments on physicochemical properties of pectin from Premna microphylla turcz leaves [J].Science and Technology of Food Industry,2019,40(1):82-86,91.
[15] 李晓,李静雯,陈晔,等.豆腐柴叶低甲氧基果胶提取工艺优化及其加工特性和微观结构研究 [J].食品工业科技,2020,41(13):14-21.LI X,LI J W,CHEN Y,et al.Optimization of low-methoxy pectin extraction from Premna microphylla turcz and study on its processing characteristics and microstructure properties [J].Science and Technology of Food Industry,2020,41(13):14-21.
[16] 让凤菊,刘伟,张慧敏,等.吊干杏果胶提取工艺优化及理化性质分析 [J].中国调味品,2023,48(9):88-93.RANG F J,LIU W,ZHANG H M,et al.Optimization of extraction technology of pectin from Prunus armeniaca L.cv.Diaogan and analysis of its physicochemical properties [J].China Condiment,2023,48(9):88-93.
[17] 胡予,张攀,陈信,等.不同月份豆腐柴叶果胶理化性质差异研究 [J].食品工业科技,2020,41(1):38-43,49.HU Y,ZHANG P,CHEN X,et al.Study on the difference of the physicochemical properties of pectin from Premna microphylla turcz leaves in different months [J].Science and Technology of Food Industry,2020,41(1):38-43,49.|[18] GAO R P,YE F Y,WANG Y L,et al.The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory,nutritional and safe quality of unpasteurized raw tomato juice [J].Ultrasonics Sonochemistry,2019,56:240-253.
[19] PENG X Y,MU T H,ZHANG M,et al.Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin [J].Food Hydrocolloids,2016,60:161-169.
[20] 牛睿,方欢乐,韩慧恩,等.不同提取方法对二翅六道木嫩叶凝胶提取率的研究 [J].食品安全导刊,2021 (25):111-112.NIU R,FANG H L,HAN H E,et al.Effects of different extraction methods on the extraction yield of gel from young leaves of Abelia macrotera [J].China Food Safety Magazine,2021 (25):111-112.
[21] URIAS-ORONA V,RASCÓN-CHU A,LIZARDI-MENDOZA J,et al.A novel pectin material:extraction,characterization and gelling properties [J].International Journal of Molecular Sciences,2010,11(10):3 686-3 695.
[22] JIANG Y,DU J H,ZHANG L G,et al.Properties of pectin extracted from fermented and steeped hawthorn wine pomace:a comparison [J].Carbohydrate Polymers,2018,197:174-182.
[23] PAN M K,ZHOU F F,LIU Y,et al.Na+-induced gelation of a low-methoxyl pectin extracted from Premna microphylla turcz[J].Food Hydrocolloids,2021,110:106153.
[24] 李阳,吴正斯,蔡贤宝,等.超声波辅助提取柑橘幼果中果胶的工艺优化及其理化性质研究 [J].食品科技,2023,48(10):219-227.LI Y,WU Z S,CAI X B,et al.Optimization of ultrasonic assisted extraction of pectin from young citrus fruits and its physical and chemical properties [J].Food Science and Technology,2023,48(10):219-227.
[25] 洪亚男.豆腐柴叶果胶的提取及其理化特性研究 [D].杭州:浙江工商大学,2018:36-37.HONG Y N.Extraction and characterization of pection from Premna microphylla turcz leaves [D].Hangzhou:Zhejiang Gongshang University,2018:36-37.
[26] 郑家琪.柑橘源 RG- Ⅰ型果胶凝胶机理及其应用研究 [D].杭州:浙江大学,2021:26-27.ZHENG J Q.Gelling mechanism and application of citrus RG-I pectin [D].Hangzhou:Zhejiang University,2021:26-27.
[27] 潘康,徐裕茹,沈伟康,等.3种溶剂提取栀子壳果胶理化特性比较 [J].浙江农业科学,2024,65(6):1 482-1 487.PAN K,XU Y R,SHEN W K,et al.Comparison of physicochemical properties of gardenia shell pectin extracted by three solutions [J].Journal of Zhejiang Agricultural Sciences,2024,65(6):1 482-1 487.
[28] 冯爽,李祖迪,岳伟,等.番茄皮渣果胶结构表征与流变学特性研究 [J].食品与发酵工业，2024,50(24):51-57.FENG S,LI Z D,YUE W,et al.Study on structural and rheological properties of pectin from tomato pomace [J].Food and Fermentation Industries,2024,50(24):51-57.
[29] MA Y C,BI J F,FENG S H,et al.Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels [J].Carbohydrate Polymers,2024,340:122312.
[30] XIANG T T,YANG R W,LI L Q,et al.Research progress and application of pectin:a review [J].Journal of Food Science,2024,89(11):6 985-7 007.
[31] 李泽林,沈晋如,方敏瑞,等.超声辅助酶法提取山荆子果胶工艺优化及其红外光谱特征 [J].中国调味品,2023,48(2):20-25.LI Z L,SHEN J R,FANG M R,et al.Optimization of ultrasonic-assisted enzymatic extraction of pectin from Malus baccata (L.) borkh.and its infrared spectra characteristics [J].China Condiment,2023,48(2):20-25.
[32] 孙元琳,崔武卫,顾小红,等.傅里叶变换红外光谱法测定当归果胶多糖的酯化度 [J].光谱学与光谱分析,2009,29(3):682-685.SUN Y L,CUI W W,GU X H,et al.Determination of degree of esterification in pectic polysaccharides from Angelica sinensis (oliv.) Diels by Fourier transform infrared spectroscopy [J].Spectroscopy and Spectral Analysis,2009,29(3):682-685.