摘要
研究以超临界二氧化碳萃取精油等化合物后的桔皮为原料,运用机械和酶法相结合制备低价氧基果胶,采用响应面试验设计,以酯化度DE值为响应值,考察了时间、酶添加量、温度和pH对DE值的影响。结果表明:4个因素对酯化度DE值的影响大小依次为:酶添加量>温度>时间>pH。通过对模型进行分析,得出最佳工艺条件为:时间55.62 min、酶添加量6.69 mL、温度40.38℃、pH4.38,在此条件下,酯化度DE值为41.55,为了实际操作的可行性,在优化条件的基础上,将工艺参数修正为时间为55.5 min、酶添加量6.70 mL、温度40.5℃、pH4.38,得实际酯化度DE值为42.03,回归方程的预测值和试验值无显著性差异,所得回归模型拟合情况良好,能很好地反应实际情况。
Optimized technology for low methoxyl pectin from orange peel by supercritical CO2 was studied by the central composite rotatable design with four variables of enzyme content,temperature,time and pH.The degree of esterification was the evaluation index.The results showed that the effect order of four factors on the degree of esterification was as follows： enzyme content,temperature,time and and pH.The analysis revealed that the optimal conditions for the degree of esterification were： enzyme content 6.69 mL,temperature 40.38 ℃,time 55.62 min and pH 4.38.Under optimally modified conditions,the predicted degree of esterification from orange peel was 41.55,whereas,the experimental degree of esterification was 42.03.The RSM-predicted degree and the experimental degree of esterification were not significantly different from each other.The results showed that the empirical model developed by response surface methodology was adequate to describe the relationships between the factors and response values.
出处
《食品工业》
北大核心
2012年第6期61-64,共4页
The Food Industry
基金
湖南省教育厅一般研究项目(10C1190)
关键词
酯化度
工艺
优化
响应面
低甲氧基果胶
degree of esterification
technology
optimization
response surface
low methoxyl pectin
