You are on page 1of 78

HV: Trn Thanh Trang MSHV: 09050125 GVHD: TS Tng Thanh Danh TS L Th Hng Nhan

TP. HCM 3/8/11

Opuntia spp, Opuntia sp, Opuntia ficus-indica L

Dang phng, dep, hinh trng Chiu dai ~ 18-25 cm,

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%

Gm v v tht hat ( 9:1)


Hat cng, dep, mu nu xm

Thnh phn ha hc
Thnh phn ha hc Nc Cacbohydrate Cnh l (%) [2] 85-92 4-6

Cnh l

Tht qu

Amino acids [2]


Alanine Arginine 3 Asparagine Asparaginenic acid Glutamin acid Glutamin 3 Glycine Opuntia dillenii Haw [10] 19.78 Histidine 3 0.6 2.4 1.5 2.1 2.6

(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

346.2 11.33 45.2

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 -

Tryptophane Valine Acid -Aminobutyric 3 Carnosine Cinithine Ornithine Proline 3

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

Chit xut du bo bng cc phng php Xc nh chi s ha l, thanh phn ho hc ca

du bo

Cnh l XR Nopal
nh gi s b nguyn liu cnh l

Kho st tnh cht v thnh phn: ti l gia cc


lp, tro, m, hm lng Vitamin C, acid tng, cht bo, pectin Kho st quy trnh tch pectin Kho st kh nng gel ho ca pectin

1. Hat xng rng Nopal 1.1. nh gi s b hat


Ht c dang dp, mu nu xm

ng knh khong 0.4 cm Hnh 1: Ht Xng rng Nopal


V ngoi cng, m 0.53%

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

1.2. Tch chit du bo t hat xng rng


Nguyn liu

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

Chit CO2 siu ti hn

Ngm trong n-hexan

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

1.3. Tnh cht ha l ca du bo

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 -

1.4. Thnh phn ha hc ca du bo

Thnh phn acid

K
hiu

Phng php Soxhlet CO2 siu ti han

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

Cnh l xng rng Nopal


MX-Saigon
XR Ph Yn (1) (1) XR Ph Yn
XR Ph Yn Yn (1) XR Ph (1)
XR Ph Yn (1) (1) XR Ph Yn

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

Vin Khoa Hc ng Dng TP. H Ch Minh

VN-Phuyen XR Ph Yn (1)

XRXR Ph Yn (1) Ph Yn (1)


XR Ph Yn (1)

XR Khnh Ho (2) (2) XR Khnh Ho


XR Khnh Ho Ho (2) XR Khnh (2)
XR Khnh Ho (2) (2) XR Khnh Ho

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

MX-Nhaho XR Mexico(5) XR Mexico(5)


XRXR Mexico(5) Mexico(5) XRXR Mexico(5) Mexico(5) XR NinhNinh Thun (12) XR Thun (12)
XR XR Ninh Thun (12) Ninh Thun (12)
XR Ninh ThunThun (12) XR Ninh (12)

XR Mexico(5) XR Mexico(5)

VN-Phuyen VN-Ninhthuan

XRXR Ninh Thun (12) Ninh Thun (12) XRXR Ninh Thun (12) Ninh Thun (12)

1. nh gi s b v tnh cht cnh l


c tnh hnh thi c bn ca l xng rng Nopal
Chiu Chiu Chiu di rng dy (cm) (cm) (cm) 25 25 12 10.5 2.5 2 Chiu dy (cm) T l gia hai lp (%) Lp Lp trong ngoi 82.99 45.44 17.01 54.56

Xng rng Nopal MX-Saigon VN-Phuyen

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

tro (%) 2.50


2.14

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

80 MX-Saigon VN-Phuyen VN-Khanhhoa MX-Nhaho VN-Ninhthuan

MX-Saigon

VN-Phuyen VN-Khanhhoa MX-Nhaho VN-Ninhthuan

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

206.8 158.4 160.6

24.0
148.1

22.4

22.9 20.2 20.6

18.0

15.9 13.8

120
70.4

92.4 57.2

12.0 8.2 6.0

60 0

MX-Saigon

VN-Phuyen VN-Khanhhoa MX-Nhaho VN-Ninhthuan

0.0
MX-Saigon VN-Phuyen VN-Khanhhoa MX-Nhaho VN-Ninhthuan

Hm lng vitamin C

Hm lng acid tng

Ham lng cht bo (%) 0.80 0.80

Lp Trong Lp Ngoai

Ham lng pectin (%) 7.5

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

VN-Phuyen VN-Khanhhoa MX-Nhaho VN-Ninhthuan

MX-Saigon

VN-Phuyen VN-Khanhhoa MX-Nhaho VN-Ninhthuan

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

Hm lng theo giai oan sinh trng

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

Quy trnh chit Pectin

G kh enzyme

G tch pectin Pectin

G thu pectin

2. Kho st qu trnh tch pectin


G kh emzyme Dd HCl pH =2, 3, 4 v H2O

G tch pectin G thu pectin nh hng tc nhn acid

Dd NaOH pH = 8, 10, 12, 14

Dd HCl pH =1, 2, 3, 4

Dd HCl, H2SO4, H3PO4 , acid Axetic, acid citric

2. Kho st qu trnh tch pectin

Mu MX-Saigon t Vin Khoa Hc ng Dng TPHCM

2.1. Trong giai oan kh emzyme


Ham lng pectin (%) 7.5 6.0
4.94

5.67

4.5 3.0 1.5 0.0 pH2 pH3 pH4 Nc


2.74

2.16

2.2. Trong giai oan tch pectin


Ham lng pectin (%) 7.5 6.0 4.5 3.0 1.5 0.0 pH8 pH10 pH12 pH14
1.29 2.94

5.42

4.61

2.3. Trong giai oan thu pectin

2.4. nh hng tc nhn acid trong giai oan thu pectin


Ham lng pectin (%) 7.5
6.03

6.0 4.5 3.0 1.5 0.0 HCl

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

3.1. nh hng ca tc cht tao gel

nht (mm2.s-1) 1.5 1.2


1.004

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

Pectin th c pha long; Tc nhn Ca(OH)2 0.05M

0 040 pht pht4 pht pht 2 ht pht 0 phtphtpht

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

3.2. Kh nng tao mng ca pectin gel ha

Ca(OH)2 0.05M Ca(OH)2 0.05M

Ca(OH)22 0.1M Ca(OH) 0.1M

Ca(OH)2 0.05 M

Ca(OH)2 0.05M Ca(OH)2 0.05M

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

Phn tch TGA


Pectin Pectin th

CaCO3 CaO H2O H2O Pectin

Pectin gel ha

Gel Pectin CaCO3

Kt lun
Hat

Hat c m thp (0.53%) Phn tch s b: saponin, alkaloid, acid uronic

Du bo trong hat c trch bng dung mi hexane cho hiu


sut 6.13% v CO2 siu ti han vi hiu sut 1.2% Du bo c hm lng acid bo khng no chim t l vt tri

l 97.28 % v 97.03% tng ng vi phng php Soxhlet v CO2


siu ti han. Trong , acid linoleic chim t 63-69%.

Du bo chit t hat XR Nopal c gi tr dinh dng cao

Cnh l
m cao (>80%). Cht bo c hm lng thp (<0.8%)

Lp ngoi: h.lg vitamin C cao v h.lg cht bo thp.


Lp trong: mng nc, cha nhiu pectin

Ngun thc phm c gi tr dinh dng cao

iu kin thch hp tch pectin :


G kh enzyme: dd acid HCl, pH=4, nhit 80oC, 20 pht G tch pectin: dd NaOH tai pH=12 nhit phng

G thu pectin: dd acid HCl tai pH=2


Hiu sut: 5.5-6%.

Cnh l

Gel pectin hnh thnh khi c ion Ca2+.


Ca(OH)2 tao gel tt hn CaCl2. Hnh thi gel pectin thay i theo nng tc nhn tao gel

Tc nhn tao lin kt ngang cng lm tng kh nng tao mng


ca pectin. Phn tch FT-IR v TGA chng minh s c mt ca Ca 2+ hnh thnh cu trc lin kt ngang trong gel pectin

Pectin trin vng ng dng cao

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

Mt phn kt qu ca lun vn c ng trn tp ch Khoa Hc V Cng Ngh tp 48 s 6A nm 2010,trang 116 -120.

Ti liu tham kho


[1] Utkarsha U. Shedbalkar, Vinayak S. Adki, Jyoti P. Jadhav, Vishwas A. Bapat, Opuntia and Other Cacti: Applications and Biotechnological Insights, Tropical Plant Biol. (2010) 3:136150 [2] Jean Magloire Feugang 1, Patricia Konarski 1, Daming Zou 1, Florian Conrad Stintzing 2 and Changping Zou, Nutritional and medicinal use of Cactus pear (Opuntia spp.)

cladodes and fruits, Frontiers in Bioscience 11, 2574-2589


[3] Antonio Piga, Cactus Pear: A Fruit of Nutraceutical and Functional Importance ,Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro-Alimentari Viale Italia 39, 07100 Sassari [4] By David Bruce Leonard, L.Ac., Medicine at your Feet:Healing Plants of the Hawaiian Kingdom Opuntia spp. [5] Mohamed Fawzy Ramadan, Recovered lipids from prickly pear [Opuntia ficus-indica

(L.) Mill] peel:a good source of polyunsaturated fatty acids, natural antioxidant vitamins
and sterols, Food Chemistry 83 (2003) 447456

Ti liu tham kho


[6] Felipe Chavez-Ramirez, Xingong Wang, Ken Jones, David Hewitt, and Peter Felker, Ecological Characterization of Opuntia Clones in South Texas:Implications for Wildlife

Herbivory and Frugivory ,Kingsville, Texas 78363


[7] Francisco M. Goycoolea, Adriana Crdenas2, Pectins from Opuntia spp.: A Short Review, J. PACD 2003 [8] Mohamed Fawzy Ramadan, Chemistry 82 (2003) 339345 [9] Monia Ennouri, Bourret Evelyne b, Mondolot Laurence, Attia Hamadi, Fatty acid composition and rheological behaviour of prickly pear seed oils, Food Chemistry 93 Oil cactus pear (Opuntia ficus-indica L.), Food

(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

Ti liu tham kho


[12] M. A. Betancourt, T. Herna ndez-pe rez, P. Garcia-Saucedo, A. Cruz-herna ndez, O.
Paredes-lo pez, Physico-Chemical Changes In Cladodes (Nopalitos) From Cultivated AndWild Cacti (Opuntia spp, Plant Foods for Human Nutrition 61: 115119, 2006. [13] Armando Gonzlez Stuart, Ph.D, Prickly Pear Cactus, Ph.D., 2003 [14] M. E. Rodrguez-Garcia, C. de Lira, E. Hernndez-Becerra, M. A. Cornejo-Villegas, A. J. Palacios-Fonseca, I. Rojas-Molina, R. Reynoso, L. C. Quintero, A. Del-Real, T. A. Zepeda, C. Muoz-Torres, Physicochemical Characterization of Nopal Pads (Opuntia ficus

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

Ti liu tham kho


[18] Monia Ennouri, Hamadi Fetoui b, Mohamed Hammami, Evelyne Bourret, Hamadi Attia,

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

Ti liu tham kho


[24] William G.T Willatsa, J.Paul Knoxb and JornDalgaard Mikkelsenc, Pectin: new insights

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.

Ti liu tham kho


[30] Nartaya Thirawong, Ross A. Kennedy, Pornsak Sriamornsak, Viscometric study of pectinmucin interaction and its mucoadhesive bond strength. [31] James N. BeMiller, An Introduction to Pectins: Structure and Properties, Department of Chemistry and Biochemistry, Southern Illinois University at Carbondale, Carbondale, IL 62901. [32] Ilse Fraeye, Ines Colle, Evelien Vandevenne, Thomas Duvetter, Sandy Van Buggenhout, Paula Moldenaers, Ann Van Loey, Marc Hendrickx, Influence of pectin structure on texture of pectincalcium gels, Innovative Food Science and Emerging Technologies. [33] Marshall L. Fishman, Peter H. Cooke, Hoa K. Chau, David R. Coffin, and Arland T.

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.

Ti liu tham kho


[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. [36] Durward Smith, Extension Food Processing Series, Fruit Jellies, Food Processing for Entrepreneurs Series. [37] Robert A. Baker, Reassessment of Some Fruit and Vegetable Pectin Levels, A Critical Review.

[38] N.M.Ptichkinaa,O.A.Markinaa, G.N.Rumyantseva, Pectin extraction from pumpkin with


the aid of microbial enzymes, Food Hydrocolloids 22 (2008) 192195 [39] Aki Kamozawa and H. Alexander Talbot, Pectin: Not Just For Jelly [40] Pornsak Sriamornsak PhD Associate Professor, Application of pectin in oral drug delivery Read More [41] Pranati Srivastava, Rishabha Malviya1, Giriraj T. Kulkarni2, Formulation and evaluation of paracetamol tablets to assess binding property of orange peel pectin,

[42] For Jams, Jellies and Preserves, All about Pectin


[43] LinShu Liua, Marshall L. Fishmana, Joseph Kostb, Kevin B. Hicksa, Pectin-based systems for colon-specific drugdelivery via oral route, Biomaterials 24 (2003) 33333343

Ti liu tham kho


[44] Clement Ip, Sou Fei Chin, Joseph A. Scimeca, Michael W. Pariza Cancer research 51 (1991) 6118-6124 [45] Horrobin D. F. The American Journal of Clinical Nutrition 57 (1993) 732-737

[ 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

[52] Nguyn Vn an, Nguyn Vit Tu Phng php nghin cu ha hc cy thuc,


NXB Y hc, 1985

2.1. Trong giai oan kh emzyme

Kh enzyme

S chit pectin vi mi trng kh enzyme l nc

Kh enzyme

S chit pectin vi mi trng kh enzyme l acid Qu trnh trao i Na+ vi nhm COOH d hn nhm COOCH3

Mi trng acid cng c th l tc nhn lm t mch pectin, to khi


lng phn t nh nn tan ca pectin tng v tht thot trong dch.

2.2. Trong giai oan tch pectin

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.

2.3. Trong giai oan thu pectin

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.

Mi trng acid l tc nhn lm t mch pectin, to khi lng


phn t nh nn tan ca pectin tng v tht thot trong dch.

2.4. nh hng tc nhn acid trong giai oan thu pectin

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 acetic H2SO4 H3PO4:

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

L cht keo ho nc nn c kh nng hydrat ha cao do s gn


cc phn t nc vo nhm hydroxyl ca chui polymethyl galacturonic. Trong phn t pectin c mang in tch m nn chng c kh nng y ln nhau c kh nng lm gin mch v lm tng nht ca dung dch. Khi lm gim tch in v hydrat ha s lm cho si pectin xch li gn nhau v tng tc vi nhau to nn mt mng li ba chiu

rn cha pha lng bn trong.


Trong cn v dung dch mui th pectin b kt t.

Pectin methoxyl ha thp (Low Methoxyl Pectin LMP) to gel bng lin kt vi ion Ca2+
iu kin to gel:

Khi c mt Ca2+, ngay c nng <

0,1%, khng cn ng v acid.


LMP, ti l cc nhm COO- cao, do cc lin kt gia nhng phn t pectin s c to thnh qua cu ni l cc ion ha tr (II), c bit l Ca2+. Cu trc ca gel ph thuc vo nng Ca2+.

Vai tr cc cu t trong vic to gel pectin

Nng ca pectin cng ln th s lin kt gia cc phn t xy ra


cng nhanh v s ng t c to ra cng bn. Khng phi tt c lng pectin u tham gia vo vic to ng t.

bn gel xc nh theo chiu di mch phn t v mc metoxyl


ha.(khng ph thuc nng ) Pectin cht lng tt to ra si di v chc trong qu trnh ng t lm cho keo an hi do keo long cng kh bn. Nu pectin to ng t yu do cc si chi c to ra ngn hn, mng li gi pha lng ca keo km hn do s ng t s yu v c kh nng a n s ra nt ( v nh nc ).

Vai tr cc cu t trong vic to gel pectin

Acid cho vo phi c mc phn ly cao hn acid pectit nh vy n s

ngn cn s phn ly ca acid pectit do o cc mixen pectit mt in tch


cng du, chng c ni li thnh si di.Khi cho acid vo th ion hydro thay th ion kim loi trong nhm cacboxyl ca phn t pectin sau

khi y c acid pectit ra khi mui ca n.


V mui ca acid khng tham gia vo qu trnh to ng m chi c acid pectit to ra ng t do khi thm acid vo s lm tng tc to ng t. nng ion hydro th s khng c hiu qu na.

Vai tr cc cu t trong vic to gel pectin

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.

Nu pectin c kh nng ng t yu th nng ca acid tng

nhng chi trong mt gii hn nht nh.


Hm lng acid cao lm tng hm lng ng chuyn ha do tng tnh ho nc ca sn phm.

Dc phm M phm

Thc phm

Trong thc phm


Pectin l cht tao gel cho thc phm cn c s n nh ca nhiu pha nh mt tri cy v mt ng. Tc dng ca pectin l tao ra cu trc mt ng v mt tri cy khng b thay i trong qu trnh vn chuyn, tao ra mi v thm ngon cho sn phm v gim s ph v cu trc. Trong mt s trng hp, pectin cn c s dng vi carageenan tng hiu qu tao gel. .

Trong lnh vc m phm


Ch yu da vo kh nng tao gel tng nht v kh nng tao mng film bao bc sn phm. Ngoi ra n c kh nng gi

cc ion kim loai nhm gim s h hng trong sn phm m


phm.

Trong nganh cng nghip vt liu xy dng


Pectin c pha trn vi vi sn xut va c s dng trong vic bo v v phc hi di tch lch s

Trong cng ngh dc phm


Pectin c dng ch thuc ung, thuc tim (c bp, di da)
cm mu trc v sau phu thut rng hm mt, tai mi hng, ph khoa. Cha chy mu ng tiu ha, tit niu. Dung dch pectin 5% cn c s dng nh thuc st trng H2O2 (nc oxy gi) Trn th trng hin c bit dc Hacmophobin (c) v Arhemapectin (Php).

Trong cng ngh dc phm


Pectin c th c s dng trong vt liu y sinh hc, chng han nh chng c s dng trong vic ti sinh cc m ca con

ngi. ng dng ny da trn cu trc ba chiu, tnh cht vt l


v c tt hn m tht. Cc ng dng y hc tim nng a ra gi thuyt rng vt liu pectin bao gm cc thit b chn tay gi cho y t v khung xng hoc sn do pectin c cc thuc tnh lm cho lin kt gia pectin cc t bo ca con ngi hnh thnh v pht trin.

Trong cng ngh dc phm


Trong mi trng axit, pectin vn gi nguyn cu trc l tp

hp ca cc ai phn t. Nhng trong mi trng pH trung tnh


pectin c xu hng tch v m rng. Ngoi ra, do c kh nng khng enzyme protease v amylase nn pectin vn tn tai trong

ng rut. Do nhng thuc tnh ny m pectin c th c tim


nng tr thnh mt cht dn truyn thuc protein v polypeptide t ming n rut kt

Trong cng ngh dc phm


Pectin ngy cng c chp nhn nh l mt cht dn truyn thuc, gip duy tr nng thuc v kh nng nh thuc tai nhng v tr c th, nhng dang thuc c nghin cu nh vin nang siu nh v hat hydrogel. Tnh cht ca pectin c th c s dng cho vic dn truyn thuc qua nim mac di li cng nh thnh rut. Tnh cht phng thuc ca pectin c c chnh sa i bng cch lin kt ngang chui pectin vi ion canxi tao

thnh hp cht khng ha tan.

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

lam p vi nhng c tinh c li trn da nh: khng vim, tr mn trng


c, duy tri m

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

dng cht lng CO2 siu


gii hn nh mt dung mi

Gore (1891) l ngi u tin pht hin ra kh nng ha tan tt ca Naphtalen v Camphor trong CO2 lng.

Sau Andrews (1875) nghin cu v c tnh ca CO2 trng


thi siu ti hn. Tuy nhin ti u nhng nm 1970 cng ngh chit xut cc hp cht t nhin bng dung mi CO2 siu ti hn (SC-CO2) mi thc s pht trin v i vo ng dng trong cng nghip thc phm, m phm, dc phm nh: loi cafein trong c ph v ch xanh, chit xut du vng en, chit polyphenol t ch xanh, loa b cholesterol trong thc phm, loi alcol trong ung, chit xut phm mu, chit xut cc hot cht chng oxy ha, chit xut tinh du,

hng liu t thc vt s dng trong m phm, thc phm

Khi trng thi ny CO2 c c tnh:


- Khng cn th lng nhng tan tng t nh mt cht lng (do nhit cao) - Nhng vn cha thnh th kh nhng c kh nng khuch tn v nht gn vi cht kh kh nng khuch tn v ha tan nhanh

cc hot cht trong dc liu ( do p sut


cao ).C nht thp hn phase lng ( d xm nhp vo mu)

C kh nng truyn khi ln hn phase kh


(chit xut c cn kit hot cht )

Khi trng thi ny CO2 c c tnh:


Dung mi thng dng nht: Dioxytcarbon CO2 ( khng phn cc ) im

siu ti hn 31oC/73 atm nn d t , d duy tr. D p dng quy m


cng nghip, khng chy n, an ton, thn thin vi mi trng.

c im chit tch ca ScCO2

- 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

mt mi v ca caffein, hiu sut cao t 97-99 % v ko li cn b.

u im ca SC-CO2 trong chit xut hot cht t nhin

- CO2 c im ti hn thp (gn vi nhit phng, p sut thp)


Cc hot cht t b oxy ho hay phn hu bi nhit v oxy ho tan - Vn thit k h thng chit xut m bo p lc siu ti hn cng

d dng hn
Kh nng ng dng cho quy m sn xut cng nghip cng thun li.

u im ca SC-CO2 trong chit xut hot cht t nhin

-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.

- CO2 lm gim ng k cc hot ng vi sinh.

Kh nng chit xut chn lc

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.

Kh nng chit xut chn lc


- Thi gian chit xut ngn: Do cht lng siu gii hn c h s khuch tn cao hn cht lng, trong khi nht thp, sc cng b mt nh nn kh nng khuych tn ca dung mi vo trong t bo nhanh hn v vy thi gian chit c rt ngn hn cht lng thng thng. - Khng thay i hoc mt hng thm, mu sc t nhin ban u ca hot cht. Khng to ra mi ,v l do SC-CO2 l cht tr, khng mi v v bay hi hon ton khi thay i trng thi siu ti hn. - CO2 khng n mn thit b, khng gy chy n trong qa trnh vn hnh, an ton, thn thin vi mi trng, gi thnh r, d kim, ngoi ra c th ti s dng trong thi gian di.

Cc ng dng trong chit xut cc hot cht t nhin chn lc

Tch chit cc hot cht s dng trong dc phm

Tch loi b cafein trong ch xanh v caf.


Chit cc du thc vt. Chit cc tinh du, cht thm trong dc liu.

You might also like