The Research Of Extraction Technology And Antibacterial Activity And Antioxidant Activity Of Actinidia Chinensis Pectin

Actinidia arguta Sieb.et Zucc in today’s world is one of the new fruits,fruit without any pollution in growth,is an ideal green food.The species because of its large and dense leaves,white flowers,and fruit aroma,beautiful appearance is jade green;The plant is the ideal plants.Because of its fine characteristics,such as disease resistance,chill-proof ability,it has become a kind of wild fruit trees with high value and wide application prospect.At present,we have been aware of the value of Actinidia arguta Sieb.et Zucc economic,but because of the basic Kiwi wild state,many were scattered,few plots,to intensive management inconvenience,so limiting its development.TCM theory is widely believed that many fruits are the same food and medicine,on the one hand can be used as a daily food,on the other hand can also apply to treat diseases.A number of medical studies have indicated that eating certain fruits has a remarkable effect on the treatment of certain diseases.Kiwi is a medicinal and eating fruit.The study on biological activity of Actinidia arguta mainly concentrated in root and lotus,and for the study of biological activity of fruit juice or fruit extract only,can not determine a specific biological activity substance.Pectin is one of the primary components in Actinidia arguta,which could depend on its bioactivty,and it will be extracted by the way of production of scientific and feasible,made of Actinidia polysaccharides and related products,or as a food additive,generally appended to variuos food,so as to boost the nutritional value of the comestible,not only for can promote the development of Actinidia arguta in industry,but also can produce enormous economic benefits.This study mainly from the extraction of pectin,kiwi pectin degradation,pectinase hydrolysate antibacterial activity and antioxidant activity were studied.The main results follow form this:(1)Through the single factor text,the optimal extraction of pectin by the kiwi single factor condition,then the design of three factors and three levels orthogonal experiment based on single factor condition.The optimum combination of kiwi pectin extraction conditions for liquid ratio 1:6,extraction time 90 min,extraction temperature of 90℃,extraction of pH=2.3,2 times of extraction.In addition the optimization results are 3 groups of repeated experiments,validated the results obtained,the extraction quality of Actinidia arguta fruitgum was 0.091 g through orthogonal test.(2)By means of single factor test,the optimal conditions of all the factors as follows:Actinidia arguta pectin degrading enzyme activity of 6000 U/mL,solid-liquid ratio of 1:7,enzymolysis time of 2.5 h,enzymolysis temperature of 50℃.In the single factor optimization based on the results of using Design Expert 8.0.6 software,using Box-Behnken Design design principle,selection of enzyme activity,material liquid ratio,enzymolysis time and the temperature of enzymolysis as the factors,the pectin content measured as analysis indicators of response surface optimization analysis,combined the optimal conditions of pectin degradation of Actinidia arguta for enzyme activity of 6000 U/mL,solid-liquid ratio of 1:7,enzymolysis time of 2 h,enzymolysis temperature of 45℃.3 sets of parallel experiments in this optimization based on the results obtained pectin degradation rate were 69.85%,70.27%,70.12%,the average value is 70.08%,the value of 70.38% is consistent with the prediction model,the test for model can better predict the actual situation of pectin degradation(3)The study on the antibacterial activity of the hydrolysates showed that the hydrolysates of pectinase had good inhibitory effect on Escherichia coli,Staphylococcus aureus and Vibrio parahaemolyticus.Among them,the minimum inhibitory concentration of pectinase hydrolysate to Escherichia coli was 8%,the minimum inhibitory concentration of Staphylococcus aureus was 4%,and the minimum inhibitory concentration of Vibrio parahaemolyticus was 8%.In addition,it was found that the antibacterial activity of pectinase hydrolysate was the strongest at pH=9 and 80℃.(4)The antioxidant ability of the enzymatic hydrolysates was determined by measuring the scavenging activity of DPPH radical,reducing ability,scavenging ability of superoxide anion and scavenging ability of alkyl.The results show that the pectinase hydrolysate concentration reached 60 mg/mL,alkyl scavenging capacity of up to 59.25%;pectinase hydrolysate concentration reached 80 mg/mL,the scavenging capacity of DPPH free radical up to 60.45%,superoxide anion scavenging ability up to 12.45%;pectinase hydrolysate concentration reached 100 mg/mL,reduction capacity of up to 1.227.The results showed that the enzymatic hydrolysates had antioxidant activity.