Enzymatic hydrolysis process of citrus peel and its effect on the production characteristics of reducing sugars and flavonoids as active products

doi:10.16178/j.issn.0528-9017.20231177

Journal of Zhejiang Agricultural Sciences ›› 2025, Vol. 66 ›› Issue (3): 712-718.DOI: 10.16178/j.issn.0528-9017.20231177

Previous Articles Next Articles

Enzymatic hydrolysis process of citrus peel and its effect on the production characteristics of reducing sugars and flavonoids as active products

TAO Anan¹(), WU Yuejuan², GU Pin³, LUO Zhe⁴^,⁵, YUAN Feng⁵, QIU Hao⁴^,⁵, LI Guolei⁶^,^*()

1. Xiangshan County Agricultural and Rural Green Development Center,Xiangshan 315700,Zhejiang
2. Ningbo Yanxiang Environmental Protection Technology Co., Ltd.,Xiangshan 315734,Zhejiang
3. Xiangshan Yonghong Fruit and Vegetable Co., Ltd.,Xiangshan 315736,Zhejiang
4. Zhejiang Key Research Laboratory of Agricultural Resources and Environment,Hangzhou 310058,Zhejiang
5. College of Environment and Resources, Zhejiang University,Hangzhou 310058,Zhejiang
6. Xiangshan County Agricultural Technology Extension Center,Xiangshan 315700,Zhejiang

Received:2023-12-10 Online:2025-03-11 Published:2025-04-02
Contact: LI Guolei

Abstract

Abstract:

In order to promote the high-value resource utilization of discarded citrus peels, including rotten citrus fruits, through biological enzymatic conversion, the effects of a composite enzyme composed of cellulase and pectinase on the enzymatic hydrolysis of citrus peels and the production characteristics of their active products, reducing sugars and flavonoids, were investigated based on single factor changes such as cellulase and pectinase addition, composite enzyme ratio, enzymatic hydrolysis temperature, pH value, substrate concentration, and enzymatic hydrolysis time. The results showed that the optimized process parameters for the enzymatic hydrolysis of citrus peel by composite enzyme were the substrate concentration (citrus peel∶water) of 1∶2, the total addition of 0.10% cellulase and pectinase (enzyme ratio 1∶1), the pH value of 4.5, the temperature of 55 ℃, and the time of 24 h. Under these conditions, the degradation rate of citrus peel, the content of reducing sugars in the solution, and the extraction amount of flavonoids reached the maximum, which were 99.80%, 10.14%, and 20.37 mg·g^-1, respectively.

Key words: citrus peel, enzymatic hydrolysis, reducing sugar, flavonoids

CLC Number:

TS255

TAO Anan, WU Yuejuan, GU Pin, LUO Zhe, YUAN Feng, QIU Hao, LI Guolei. Enzymatic hydrolysis process of citrus peel and its effect on the production characteristics of reducing sugars and flavonoids as active products[J]. Journal of Zhejiang Agricultural Sciences, 2025, 66(3): 712-718.

Figures/Tables 6

Fig.1 Effects of addition of cellulase and pectinase on degradation of citrus peel and the production of its active products, reducing sugars and flavonoids

Fig.2 Effects of different ratios of cellulase to pectinase on the degradation of citrus peel and the production of its active products, reducing sugars and flavonoids

Fig.3 Effects of different pH values on the degradation of citrus peel and the production of its active products, reducing sugars and flavonoids

Fig.4 Effects of different temperatures on the degradation of citrus peel and the production of its active products, reducing sugars and flavonoids

Fig.5 Effects of different time on the degradation of citrus peel and the production of its active products, reducing sugars and flavonoids

Fig.6 Effect of different substrate concentrations on the degradation of citrus peel by composite enzymes

References 19

[1]	孙金辉, 陈海桂, 卢沿钢, 等. 柑橘皮渣生物转化利用研究进展[J]. 食品科学, 2011, 32(19):312-315.
[2]	乔海鸥, 丁晓雯, 张庆祝. 柑橘皮的综合利用[J]. 浙江柑橘, 2003, 20(2):147-149.
[3]	易文凯, 黄兴国, 汪加明, 等. 柑橘皮渣饲料资源化研究与应用[J]. 中国农学通报, 2010, 26(2): 16-20.
[4]	方政, 高彦祥. 柑橘加工副产物中有效成分开发利用的研究进展[J]. 中国食品添加剂, 2005, 16(4):9-13.
[5]	汪海波, 汪芳安, 潘从道. 柑橘皮果胶的改进提取工艺研究[J]. 食品科学, 2007, 28(2):136-141.
[6]	程绍南. 我国柑橘加工业发展现状及趋势[J]. 农产品加工, 2007(11):15-17.
[7]	周尽花, 周春山, 谢练武, 等. 柚果皮中果胶提取的工艺研究[J]. 天然产物研究与开发, 2006, 18(3): 483-486.
[8]	温志英, 刘焕云. 柑橘加工废料综合利用现状及发展前景[J]. 食品研究与开发, 2008, 29(11):162-166.
[9]	周丽玲, 罗佳倩, 常霞, 等. 酶解法制备柑橘皮渣膳食纤维的理化特性及抗氧化活性[J]. 华中农业大学学报, 2022, 41(4):124-131.
[10]	张超, 曾顺德, 尹旭敏, 等. 柑橘皮渣酶解条件研究[J]. 南方农业, 2010, 5(4):49-52.
[11]	郝晓霞, 罗明, 余淑娴. 酶解技术及其应用[J]. 江西科学, 2007, 25(3):355-358.
[12]	肖更生, 万利秀, 陈于陇, 等. 纤维素酶-甲醇协同提取柑橘皮总黄酮的条件优化[J]. 广东农业科学, 2012, 39(24):97-100.
[13]	国家质量监督检验检疫总局, 中国国家标准化管理委员会.葡萄酒、果酒通用分析方法: GB/T 15038—2006[S]. 北京: 中国标准出版社, 2008.
[14]	李季. 柑橘皮膳食纤维对大鼠降血脂效果的研究[D]. 雅安: 四川农业大学, 2009.
[15]	李焕霞. 柑橘膳食纤维制备工艺技术及品质分析研究[D]. 重庆: 西南大学, 2007.
[16]	ESPACHS-BARROSO A, SOLIVA-FORTUNY R C, MARTÍN-BELLOSO O. A natural clouding agent from orange peels obtained using polygalacturonase and cellulase[J]. Food Chemistry, 2005, 92(1):55-61.
[17]	GROHMANN K, CAMERON R G, BUSLIG B S. Fractionation and pretreatment of orange peel by dilute acid hydrolysis[J]. Bioresource Technology, 1995, 54(2):129-141.
[18]	刘新, 李新生, 吴三桥, 等. 响应面法优化柑橘果渣酶解工艺[J]. 食品科学, 2012, 33(4):86-90.
[19]	李国雷, 廖敏, 张楠, 等. 蚯蚓蛋白水解酶自溶水解蚯蚓工艺及其产物组成特征[J]. 江西农业大学学报, 2014, 36(6):1373-1379.

Enzymatic hydrolysis process of citrus peel and its effect on the production characteristics of reducing sugars and flavonoids as active products

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 6

References 19

Related Articles 2

Recommended Articles

Metrics

Comments

[1]	GUO Jieli, GAO Xin, YANG Limei, LIN Zhengshan, PAN Gebo. Effect of fermentation on hypoglycemic active ingredients in natural mulberry leaves [J]. Journal of Zhejiang Agricultural Sciences, 2025, 66(1): 189-196.
[2]	FU Changyong, XU Haishun. Purification technology of total flavonoids from Tetrastigma hemsleyanum [J]. Journal of Zhejiang Agricultural Sciences, 2024, 65(8): 1759-1763.