百香果皮细胞壁多糖的顺序提取与理化性质分析

石吴娟; 滕建文; 夏宁; 韦保耀; 黄丽

doi:10.13386/j.issn1002-0306.2023110001

百香果皮细胞壁多糖的顺序提取与理化性质分析

Sequential Extraction and Physicochemical Property Analysis of Cell Wall Polysaccharides from the Passion Fruit Peels

摘要

摘要: 本文采用水、反式-1,2-环己二胺四乙酸（CDTA）、Na₂CO₃和不同浓度的NaOH溶剂从百香果皮中依次提取出5种细胞壁多糖，并分析其组成、结构和物理特性。结果表明，水提取多糖得率最高，占果皮醇不溶物干重的9.04%。其次为4 mol/L NaOH提取多糖（8.15%）、0.05 mol/L CDTA提取多糖（7.38%）、0.05 mol/L Na₂CO₃提取多糖（5.36%）和1 mol/L NaOH提取多糖（3.89%）。水提取多糖和0.05 mol/L CDTA提取多糖为以同型半乳糖醛酸聚糖为主的果胶类多糖，其分子量分别为198.46 kDa和73.67 kDa。而0.05 mol/L Na₂CO₃提取多糖具有高的鼠李半乳糖醛酸聚糖占比（53.47%）和最低的分子量（30.29 kDa）。1 mol/L NaOH提取多糖和4 mol/L NaOH提取多糖属于木糖、葡萄糖、甘露糖和半乳糖等组成的半纤维素类多糖。五种多糖溶液均呈现出剪切稀化特征，其中0.05 mol/L Na₂CO₃提取多糖表现出最高的表观粘度，并呈现弹性行为，其弹性模量G′大于粘性模量G″。水提取多糖和0.05 mol/L CDTA提取多糖分别在角频率1.10和0.43 rad/s附近出现凝胶向溶胶的转变。此外，0.05 mol/L Na₂CO₃提取多糖展现出卓越的乳化能力和稳定性。半纤维素类多糖具有较低的粘度和更高的热稳定性。综上，百香果皮含有丰富的细胞壁多糖，且不同多糖在制备乳液和改善食品质构方面展示出不同的潜力。该研究为深度提取和开发果皮多糖提供参考。

Abstract: This study sequentially extracted five cell wall polysaccharides from passion fruit peels using water, cyclohexane-trans-1,2-diamine tetra-acetate (CDTA), Na₂CO₃, and NaOH at varying concentrations. The composition, structure, and physical properties of these polysaccharides were investigated. The results demonstrated that water-extracted polysaccharides yielded the highest content, accounting for 9.04% of the dry weight of the peel's alcohol-insoluble residue. This was followed by polysaccharides extracted with 4 mol/L NaOH (8.15%), 0.05 mol/L CDTA (7.38%), 0.05 mol/L Na₂CO₃ (5.36%), and 1 mol/L NaOH (3.89%). Water-extracted and 0.05 mol/L CDTA-extracted polysaccharides were dominated by homogalacturonan, with molecular weights of 198.46 kDa and 73.67 kDa, respectively. The 0.05 mol/L Na₂CO₃-extracted polysaccharides had a high percentage of rhamnogalacturonan (53.47%) and the most negligible molecular weight (30.29 kDa). The polysaccharides extracted with 1 mol/L NaOH and 4 mol/L NaOH were hemicellulosic in nature, primarily composed of xylose, glucose, mannose, and galactose. All polysaccharides exhibited shear-thinning flow behaviors in aqueous solutions. The 0.05 mol/L Na₂CO₃-extracted polysaccharides showed the highest apparent viscosity and demonstrated elastic behavior, with the elastic modulus G′ exceeding the viscous modulus G″. The water-extracted polysaccharides and the 0.05 mol/L CDTA-extracted polysaccharides exhibited a gel-to-sol transition at angular frequencies near 1.10 and 0.43 rad/s, respectively. The 0.05 mol/L Na₂CO₃-extracted polysaccharides displayed relatively excellent emulsifying ability and emulsion stability. Hemicellulosic polysaccharides exhibited lower viscosity and higher thermal stability. Thus, passion fruit peels contained abundant cell wall polysaccharides, with different polysaccharides showing varied potential for emulsification and food texture improvement. This study provides valuable insights for the in-depth development of the extraction and use of peel polysaccharide fractions.