Optimization of ultrasound assisted acid extraction of pectin from walnut green husk and analysis of its in vitro lipid-lowering and antioxidant activities
[Objective]This study aimed to realize the high value-added resource utilization of walnut production waste.[Methods]Ultrasonic assisted tartaric acid was used to extract pectin from walnut peel.The extraction process was optimized by response surface test,and its lipid-lowering ability and antioxidant activity were analyzed.[Results]Under the control of the conditions of ultrasonic power of 300 W,ultrasonic temperature of 95 ℃,ultrasonic time of 27 minutes,liquid to material ratio of 19∶1(mL/g),and pH of 2,the yield of walnut green peel pectin was the highest,reaching 25.92 mg/g.Walnut green peel pectin had good adsorption capacity for cholesterol,binding capacity for bile salts,and inhibitory effect on pancreatic lipase.Walnut green peel pectin also had strong antioxidant effects.When the concentration was 2 mg/mL,the clearance rates of hydroxyl radicals,DPPH radicals,and ABTS radicals reached(78.74±0.58)％,(91.56±1.27)％,and(97.89±0.72)％,respectively.[Conclusion]High-quality walnut green peel pectin could be obtained by optimizing the ultrasonic assisted tartaric acid extraction process.This pectin had good lipid-lowering function and antioxidant activity,and can be used as natural pectin resources for further research and development.
walnut green huskpectinultrasonic assisted extractionantioxidant activitylipid-lowering capacity
国家科技期刊平台
NSTL
万方数据
