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V ht Tht ht
dy > 1 cm
Khi lng 40-100 g tui t 1 - 3 nm Lp ngoai rn chc Lp trong mng nc Hat chim 2%-10%
Thnh phn ha hc
Thnh phn ha hc Nc Cacbohydrate Cnh l (%) [2] 85-92 4-6
Cnh l
Tht qu
(g/100g)
87.2 30.5 41.6 66.1
(mg/l)
Protein
Cht bo Khong cht Opuntia Thnh phn acid ficus indica L [9] Mysritic C14:0 Palmitic C16:0 Palmitoleic C16:1n-7 Stearic C18:0 Oleic C18:1 n-9 Linoleic C18:2n-6 - linoleic C18:3n-6 -linoleic C18:3n-3 Lauric C12:0 20.1 1.8 2.72 18.3 53.5 2.58 Opuntia Stricta [9] 0.32 7.21 0.38 3.83 12.8 74.8 0.19
1
0.20 1
17.3 0.5 2
Iso leucine
Lysine Methionine Phenylalanine Serine 3
1.9
2.5 1.4 1.7 3.2 2 0.7 0.5 3.7 -
31.2
17.4 55.2 23.3 174.5 13.3 12.3 12.6 39.4 1.1 5.9 16.3 1265.2
9.01
Threonine Tyrosine
66.56 -
Dc phm
ng dng
M phm Thc phm
Nghin cu v kho st kh nng ng dng ca xng rng nopal trng tai Vit Nam nhm nng cao gi tr s dng v hiu qu kinh t ca ging cy trng ny.
nh gi s b
Hat XR Nopal
du bo
Cnh l XR Nopal
nh gi s b nguyn liu cnh l
1.1. nh gi s b hat
Kt qu nh tnh cc nhm cht hu c trong hat XR Nopal
Dietyl ether + + Etanol + + + + + Acid 1% + + + Thuc th KOH 10% Mg/HCl H2SO4 Dragendoff Lc mnh FeCl3 Na2CO3 Etanol 90o Anhydric acetic H2SO4 Kt qu Mu Mu Mu xanh Kt ta gch Bt mnh Mu lc en Si bt Kt ta vng tm vng xanh lc Hp cht t nhin Antraglucosid Acid bo Carotenoid Alkaloid Saponin Tanin Acid hu c Acid Uronic Saponin triterpen Saponin Steroid
Phng php
Thi gian
Hm lng
Nhit
Xay nh
Soxhlet
CO2 siu ti hn
10h
2h
6.13%
1.20%
75-80oC
30 oC
Bt
Du bo
Chit Soxhlet
Du bo
Phng phpphp Phng Phng phpphp Soxhlet CO2 siu ti han PPPhng Soxhlet PP 2 siu ti hn Soxhlet CO CO2 siu ti hn
Ch s ha l T trng 0.88
Phng php
Soxhlet CO2 siu ti han 0.8
Chit sut
Chi s acid (mgKOH/g) Chi s x phng ha (mgKOH/g) Chi s iod (gIod/100g) Chi s ester (mgKOH/g) Chi s peroxyt (meqO/kg)
1.46
8.97 168.67 106.88 159.70 3.63
1.47
218.47 104.59 -
K
hiu
Myristic
Palmitic Palmitoleic
C14:0
C16:0 C16:1
0.07
0.4 10.66
0.12
0.48 15.85
Stearic
Oleic Linoleic - Linoleic
C18:0
C18:1 C18:2 C18:3
2.26
17.46 69.06 0.1
2.37
17.44 63.62 0.12
XR XR KHUD Nguyn l Nguyn l VinVin KHUD ct ngangngang l Mt Mt ct l XR Vin KHUD XR Vin KHUD Nguyn l l Nguyn Mt ct ngangngang l Mt ct l Vin KHUD Mt ct ngang l Nguyn l l XRXR Vin KHUD Mt ct ngang l Nguyn Nguyn l Vin KHUD Mt ct XRXR Vin KHUD
VN-Phuyen XR Ph Yn (1)
VN-Khanhhoa
XR Mexico(5) XR Mexico(5)
XRXR Khnh Ho (2) Khnh Ho (2) XRXR Khnh Ho (2) Khnh Ho (2)
Vin Nghin Cu Bng v Pht Trin Nng Nghip Nha H tnh Ninh Thun
XR Mexico(5) XR Mexico(5)
VN-Phuyen VN-Ninhthuan
XRXR Ninh Thun (12) Ninh Thun (12) XRXR Ninh Thun (12) Ninh Thun (12)
Lp trong
1.5 1
Lp ngoi
0.5 0.5
VN-Khanhhoa
MX-Nhaho VN-Ninhthuan
20
28 33
11
15 15
2
2 2.9
1
1.5 2
0.5
0.3 0.5
49.57
47.12 52.51
50.43
52.88 47.49
m (%)
100
96.00
Lp Trong Lp Ngoai
96
2.00
1.67
91.90 91.03 88.95 87.90 87.42 88.25 84.90
1.53
92
1.50 1.00
1.31
1.25
88
82.91
84.70
84
0.50
0.00
MX-Saigon
m
Vitamin C (mg/100g) 300 240
180
143.7 303.6
tro
Lp Trong Lp Ngoai
Acid tng (mg/100g) 30.0 29.4 28.1 25.3 Lp trong Lp ngoai
211.2
24.0
148.1
22.4
18.0
15.9 13.8
120
70.4
92.4 57.2
60 0
MX-Saigon
0.0
MX-Saigon VN-Phuyen VN-Khanhhoa MX-Nhaho VN-Ninhthuan
Hm lng vitamin C
Lp Trong Lp Ngoai
0.60
4.5
5.3
3.79
0.40 0.29
3.51
3.8
0.23
0.20 0.15 0.16 0.15 0.16 0.06 0.08
3
1.49
1.5
0.02
0.00 MX-Saigon
MX-Saigon
Hm lng cht bo
Ham lng pectin (%) 7.5
6.12
Hm lng pectin
5.62
4.5
3 1.5 0 L gi L trng thanh L non
0.65
Kt qu
MX-
VN-
VN-
MX-
VNNinhthuan 91.9 84.7 1.25 0.23 0.08 92.47 97.97 2528 1600 1.49
Saigon Phuyen Khanhhoa Nhaho m (%) tro (%) Cht bo(%) Vitamin C (mg/100g) Acid tng (mg/100g) Pectin (%) Ngoi Trong Ngoi Trong Ngoi Trong Ngoi Trong 82.91 95.88 2.138 0.8 0.15 211.35 146.95 2528 832 5.3 87.42 87.9 1.53 0.29 0.15 158.51 71.25 2944 2720 3.79 91.03 88.25 1.67 0.159 0.017 149.71 57.89 2016 1376 3.51 88.95 84.9 1.31 0.16 0.06 303.81 151.41 2816 2048 3.8
G kh enzyme
G thu pectin
Dd HCl pH =1, 2, 3, 4
5.67
2.16
5.42
4.61
5.58
2.9
0.71
0.59
H2SO4
H3PO4
Acetic
Citric
iu kin thch hp tch pectin G kh enzyme Dd acid HCl, pH4, T= 80oC, t = 20 pht Dd NaOH, pH12, nhit phng, 2 ln Dd acid HCl, pH2, tr lanh qua m
G chit pectin
G ta pectin
Hiu sut
5.5-6%
Pectin tinh ch
Pectin th
3. Gel ha pectin
CaCl2
Ca(OH)2
1.155
1.101 0.921
0.93
0.9
0.6
0.904 0.904
0.893
0.3
0
0.05M
0.1M
0.2M
0.4M
phtpht 10 6 2 2 pht pht 84 pht 4 pht pht6 pht pht pht pht 10 14 14 14 pht 12 ph 2 6 pht 4 8 pht 4 4 2 pht pht 8 phtpht pht 10 10 pht pht pht pht 10 pht pht 6 pht 6 8 pht 2 6 pht pht 6 pht pht 8 12 12 12 8 pht phtpht 10 12 pht
10 pht pht
8 pht pht pht 10 pht 12 12 pht 14 14 pht pht pht pht pht 20 18 8 pht pht 10 1014pht 16 pht12 12 pht 18pht 1416 20pht pht 18 phtpht 10 pht pht 16 16pht pht 18 pht pht 12 128phtpht 128 pht 14 14 phtpht pht 18 pht 14 pht 16 20 pht 16 pht 18 pht 20 pht
20 ph 20
16 pht
18 pht
20 pht
nh hng ca nng
Ca(OH) Ca(OH) Ca(OH) Ca(OH)2 Ca(OH)2Ca(OH)2 Ca(OH)2 Ca(OH)2 0.1M Ca(OH) Ca(OH)2Ca(OH)2 Ca(OH)2 0.4M 0.05M 0.1M 0.2M 0.2M 0.4M 0.4M Ca(OH)2 Ca(OH)2 0.05M2 Ca(OH)2Ca(OH)2Ca(OH)20.2 2M 2 2 0.2M Ca(OH)2Ca(OH)2 0.4M 0.05M 0.05 0.05M 0.1M M 2 0.1M Ca(OH) 0.2M M 0.1 0.4 M
Ca(OH)2 0.05 M
Ca(OH)2 0.1 M
Ca(OH)2 0.1M Ca(OH)2
Ca(OH)2 0.2 M
Ca(OH)2 0.2M Ca(OH)2 0.2M
Ca(OH)2 0.2M Ca(OH)2 0.2M
Ca(OH)2 0.4 M
Ca(OH)22 0.4M Ca(OH) 0.4M
Ca(OH)2 0.4M Ca(OH)2
Phn tch IR
-Csp3 -H
-C=O
-C=O
-OH
Pectin th
-C=O
-C=O
Pectin gel ha
Pectin gel ha
Kt lun
Hat
Cnh l
m cao (>80%). Cht bo c hm lng thp (<0.8%)
Cnh l
Kin ngh
Chit tch cc hoat cht c trong b hat iu kin ti u chit sut du bo t hat bng PP CO2 siu ti han ng dng du bo v pectin thu c vo lnh vc khc
(L.) Mill] peel:a good source of polyunsaturated fatty acids, natural antioxidant vitamins
and sterols, Food Chemistry 83 (2003) 447456
(2005) 431437
[10] Wei Liu, Yu-Jie Fu, Yuan-Gang Zu, Mei-Hong Tong, Nan Wu, Xiao-Lei Liu, Su Zhang, Supercritical carbon dioxide extraction of seed oil from Opuntia dillenii Haw. and its antioxidant activity, Food Chemistry 114 (2009) 334339 [11] J. Hernndez, H. Snchez, A. Bello, G. Gonzlez, Preventive Programme Against the Cactus Moth Cactoblastis cactorum in Mexico, Area-Wide Control of Insect Pests, 345-350, 2007
indica) and Dry Vacuum Nopal Powders as a Function of the Maturation, Plant Foods Hum
Nutr (2007) 62:107112 [15] Alfredo Cassano, Carmela Conidi, Enrico Drioli, Physico-chemical parameters of cactus pear (Opuntia ficus-indica) juice clarified by microfiltration and ultrafiltration processes, Desalination 250 (2010) 11011104 [16] Sreekanth Devalraju1, Gorla V. Reddy1, RRV Reddy2, P. Reddanna Ph.D, Medicinal value of Prickly Pear Cactus (Opuntia ficus-indica), CA 94022 [17] Park S. Nobel, Cacti Biology And Uses , 2002 by the Regents of the University of Californiaof seed supplemented diet on rats, Bioresource Technology 97 (2006) 21362140
Najiba Zeghal, Effects of diet supplementation with cactus pear seeds and oil on serum and
liver lipid parameters in rats, Food Chemistry 101 (2007) 248253 [19] Monia Ennouri, Hamadi Fetoui, Evelyne Bourret, Najiba Zeghal, Fadhel Guermazi, Hamadi Attia, Evaluation of some biological parameters of Opuntia ficus indica.2. Influence of seed supplemented diet on rats, Bioresource Technology 97 (2006) 21362140 [20] Sara Bensadn, Deisy Hervert-Hernndez, Sonia G. Syago-Ayerdi, Isabel Goi, ByProducts of Opuntia ficus-indica as a Source of Antioxidant Dietary Fiber, Original Paper
[21] Markus R. Mohammer, Florian C. Stintzing, Reinhold Carle, Cactus Pear Fruits
(Opuntia spp.): A Review of Processing Technologies and Current Uses [22] Jean Magloire Feugang , Patricia Konarski, Daming Zou, Florian Conrad Stintzing and Changping Zou, Nutritional and medicinal use of Cactus pear (Opuntia spp.) cladodes and fruits [23] Andres A. Torres-Acosta, Opuntia-Ficus-Indica (Nopal) mucilage as a steel corrosion inhibitor in alkaline media, J Appl Electrochem (2007) 37:835841
into an old polymer are starting to gel, Trends in Food Science & Technology 17 (2006) 97
104. [25] NnTho, Anna-Lena Kjniksen, Kenneth D. Knudsen, Bo Nystrom, Effect of solvent composition on the association behavior of pectin in methanolwater mixtures, European Polymer Journal 42 (2006) 11641172. [26] Francisco M. Goycoolea, Adriana Crdenas2, Pectins from Opuntia spp: A Short Review.
[27] B.R. Sharma, Naresh L., N.C. Dhuldhoya, S.U. Merchant and U.C. Merchant, An
Overview on Pectins, Lucid Colloids Limited Jodhpur-342005 [28] M. Iijimaa, K. Nakamuraa, T. Hatakeyamaa, H. Hatakeyamab, Phase transition of pectin with sorbed water, Tokyo 102-8357 [29] Gordon A. Morris, Jonathan Castile, Alan Smith, Gary G. Adams, Stephen E. Harding, The effect of different storage temperatures on the physical properties of pectin solutions and gels, Polymer Degradation and Stability 95 (2010) 2670e2673.
Hotchkiss, Jr, Pectin: Networks, Advances in Biopolymers, Chapter 13, 2006, pp 201-214
ACS Symposium Series, Volume 935. [34] By M. A. Jermyn, R. G. Tomkins, The Chromatographic Examination of the Products of the Action of Pectinase on Pectin. [35] Adriana Cardenas, Francisco M. Goycoolea, Marguerite Rinaudo, On the gelling behaviour of nopal (Opuntia ficus indica) low methoxyl pectin, Carbohydrate Polymers 73 (2008) 212222.
[ 46] Van Egmond A. W. A., Kosorok M. R., Koscik R., Laxova A., Farrell P. M. The American
Journal of Clinical Nutrition 63 (1996) 746-752 [47] Diezel W. E., Schulz E., Skanks M., Heise H. Dermatol. Monatsschr 179 (1993) [48] Letawe L. C., Boone M. Pierard Clinical & Experimental Dermatology 23 (2) (1998) [49] Darmstadt G. L. D. G., Mao-Qiang M, Chi E., Saha S. K., Ziboh V. A., Black R. E., Santosham M., Elias P. M. Acta Paediatrica 91 (5) (2002) 546-554 [50] Hong Zenga Z. W. C., Lin Wang, Si-Ying Wang, Yu-Qian Yan, Qin-Zhi Xua, Shi-Meng Zhanga and Ping-Kun Zhoua-European Journal of Pharmceutical science. 33 (1) (2008) 52-59 [51] Nguyn Khc Hunh C - Bai ging chit xut dc liu, Trng i hc Y Dc TPHCM, 1999
Kh enzyme
Kh enzyme
S chit pectin vi mi trng kh enzyme l acid Qu trnh trao i Na+ vi nhm COOH d hn nhm COOCH3
Kh enzyme
Hm lng NaOH cng nhiu hay pH cng cao th s chuyn ha v khuch tn pectin ra khi khi mu cng d dn n hiu sut tng. pH14 li gim hiu sut thu pectin v mc gim khong 15% gi tr. c th do bin tnh pectin hay tht thot trong qu trnh thu.
Kh enzyme
pH cao, khng lng H+ thay th cc nhm COONa nn tan cao, kt ta thu c t. S tng acid hiu sut tng.
Kh enzyme
Cc acid hu c c phn ly thp hn acid pectic khng c kh nng y acid pectic ra khi dung dch mui ca chng. Cc acid v c c phn ly cao hn acid pectic ngn cn s phn ly ca acid pectic lm tng s ng t, nn hiu sut cao hn.
3. Gel ha pectin
Kh nng to gel ca Ca(OH)2 tt hn CaCl2 Do c s hnh thnh lin kt hidro gia nhm hydroxyl (-OH) trong dung dch Ca(OH)2 vi nhm hydroxyl (-OH) v cacboxyl (-C=O) ca phn t pectin.
m: mch, tb: trung bnh, y: yu, tmp: trong mt phng, nmp: ngoi mt phng.
axit citric
Ka = 1,74.10-5 Ka2 = 1,2.10-2 k1= 7,6.10-3 k2=6,2.10-8 k3=4,2.10-13 K1 = 7,4.10-4 k2=1,8.10-5 k3=4.10-7
Pectin methoxyl ha thp (Low Methoxyl Pectin LMP) to gel bng lin kt vi ion Ca2+
iu kin to gel:
Nng ca ion hydro cng cao th kh nng to ng t ca dung dch cng cao, khi ca mui ca acid pectit c thay th hon ton
bng ion hydro mt cch nhanh chng v chuyn chng v acid pectit.
Sau tip tc tng nng ion hydro th s khng c hiu qu na.
Dc phm M phm
Thc phm
Du hat xng rng Nopal c gi tr dinh dng cao: ch yu l acid linoleic (omega 6) v acid oleic
Acid linoleic l acid hon ton khng th thiu cho qu trnh trao i cht ca c th, chng c s dng ngn nga mt s bnh nh: ung th, vim da, tiu ng, chng s nang ha Acid - Linoleic, l loi acid thng c b sung vo ch n gim nguy c mc bnh tim mch, gip kim sot lng cholesterol, gim lng cholesterol xu v triglycerid trong mu, ngoi ra chng cn c kh nng chng oxi ha, s va ng mch, cao huyt p, t quy
Acid linoleic c s dng lam xa phong, cht nhu ha. Mt phn acid
linoleic dung sn xut linoleyl alcohol. Acid linoleic tr nn dn ph bin trong cc sn phm cng nghip
Axit oleic c th cn tr s tin trin ca adrenoleukodystrophy (ALD), mt cn bnh gy t vong c nh hng n no v tuyn thng thn [53]. Acid oleic c th kim sot cc bnh h huyt p
L qu trnh phn tch mt hay mt s cht t hn hp (dc liu, hn hp nguyn liu) bng cch s
Gore (1891) l ngi u tin pht hin ra kh nng ha tan tt ca Naphtalen v Camphor trong CO2 lng.
- Ha tan tt cc cht khng phn cc,cc cht phn cc km. - Ha tan t chlorophyl, sp, carotenoid. - Khng ha tan ng, protein, thuc tr su, acid amin,tannin. V vy, ScCO2 khi ly trch caffein trong ht cafe th n s khng lm
d dng hn
Kh nng ng dng cho quy m sn xut cng nghip cng thun li.
-Thay th hon ton dung mi, khng li du vt ca cc dung mi hu c trong sn phm. Sn phm sau khi chit khng cn tn d dung mi v CO2 d dng chuyn sang trng thi kh v bay hi ton b sau khi gim p sut, nhit xung di im ti hn. V vy hot chit xut theo phng php ny rt ph hp i vi cc sn phm dng lm thc phm, thuc, m phm.
tan ca SC-CO2 thay i khi p sut v nhit t siu ti hn thay i vy n s ho tan chn lc cc cht khc nhit , p sut tng ng. Thng thng cc tinh du d bay hi c th c chit p sut di 100bar, trong khi cc cht bo c chit p sut cao hn. Dung mi SC-CO2 s phn cc hn khi c ho trn vi cc mi ph tr (co-solvent) phn cc nh: methanol, ethanol v vy kh nng ho tan cc hp cht s a dng hn. Tuy nhin cc dung mi ph tr c th lm thay i im ti hn ca CO2 do trong thc nghim cn phi kho st t l dung mi ph tr thch hp t nh hng n im ti hn.