摘要
为实现香橼果皮中酸解醇沉法提取果胶工艺的优化,本研究在单因素研究的基础上,采用响应面分析方法中的Box-Behnken实验设计法研究了液固比、pH、萃取时间及温度对果胶得率的影响,并建立了果胶得率与各参数之间的回归模型。研究结果表明:pH对果胶得率的影响最大,其次是萃取温度、液固比和时间。优化的萃取工艺条件为液固比25mL/g,pH2.0,反应温度85.0℃,反应时间1.75h,得率为15.52%。回归模型较好地反映和预测了果胶萃取的实际情况。
For the optimization of pectin extraction from xiangyuan （ C. wilsonll Tanaka） peel using hydrochloric acid extraction and ethanol precipitation method, a Box-Behnken design （BBD） was applied based on single factor experiments.Four independent variables（ liquid-solid ratio, pH, extraction temperature and time）on the yield of pectin were evaluated.Results showed that pH was the most important factor followed by extraction temperature, then liquid-solid ratio and extraction time.The maximum yield of pectin（ 15.52% ）was found when the liquid-solid ratio was 25 mL/g,and hydrolyzed at pH2.0,85.0℃ for 1.75 h.Under the optimal conditions,the experimental values agreed with the predicted values by analysis of variance.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第23期219-222,共4页
Science and Technology of Food Industry
基金
江苏省科技支撑计划(BE2012403)
关键词
香橼
果胶提取
响应面分析
Citrus wilsonii Tanaka
pectin extraction
response surface methodology
