摘要
利用均匀设计法进行橘皮酰胺化低酯果胶提取的工艺条件试验。考察反应pH、反应时间、反应温度3个因素对酰胺化低酯果胶得率、酰胺化度和酯化度的影响,通过试验数据的偏最小二乘回归分析得到可对酰胺化低酯果胶得率、酰胺化度和酯化度3个指标进行预测的二次多项式数学模型。此数学模型描述各种反应因素与橘皮低酯果胶得率、酰胺化度和酯化度之间的关系,预测得率时有较好的效果,预测酯化度和酰胺化度时存在一定误差。
Studies on extraction technique of amidated low ester pectin from orange peel by uniform design method.Observed the effection of pH,time and temperature on the yield,degree esterification and degree amidation.Based on the partial least quares regression of these data,we had been got three quadric mathematical model which can forcast yield,degree esterification and degree amidation.The results show that the quadric mathematical model can describe the inner relationship among the various factors and the yield,degree esterification and degree amidation of pectin from orange peel.There was a gap between the prediction values of yield,degree esterification and degree amidation and factual values,and through adjustment,predicted value unceasingly enhances dependability.
出处
《食品研究与开发》
CAS
北大核心
2012年第6期23-26,共4页
Food Research and Development
关键词
果胶
酰胺化
偏最小二乘回归
性能
pectin
amidated
partial least-squares regression
property
