摘要
目的:研究辣椒粕果胶提取、脱色最优工艺。方法:以辣椒粕为原料,采用酸水超声提取果胶,以果胶得率为考察指标,在单因素试验的基础上,采用响应面设计,研究超声功率、超声时间、料液比对辣椒粕果胶提取率的影响;采用单因素实验,对果胶脱色工艺进行了优化。结果:优化辣椒果胶的提取工艺,得到最优工艺为:超声功率为450W,超声时间为35min,料液比为1∶21,优化的脱色条件为:活性炭用量0.6g/100m L、双氧水用量4m L/100m L、脱色温度70℃、脱色时间70min。按该工艺进行试验所得辣椒果胶得率为16.85%,与预测值基本一致,且产品符合QB2484-2000中规定的质量标准,通过验证实验也证实了利用Box-Behnken响应面法优选的辣椒果胶提取工艺稳定可行。
Objective ： To study the optimal extraction and decoloration technology of pectin from pepper slag. Methods ： Pepper slag was used as the raw material to extract pectin by ultrasonic extraction with acidic water. Having pectin yield as the indicator, on the basis of single factor tests, using response surface design, the effects of ultrasonic power, ultrasonic time and solid-liquid ratio on pectin yield were investigated. And single factor tests were conducted to optimize the decoloration technology. Results. The optimized extraction technology of pectin was ; ultrasonic power 450W, ultrasonic time 35min, solid-liquid ratio of 1 ： 21 and the optimized decoloration technology was ; carbon dosage 0.6g / 100mL, the amount of hydrogen peroxide 4mL / 100mL, decoloration temperature 70 ℃, decoloration time 70min. The extracting rate of pectin was 16.85%, it is in accordance with the predicted value and the product meets quality standards QB2484-2000. The verification experiments also confirmed that the optimized extraction process of pepper pectin through Box-Behnken response surface method is stable and feasible.
出处
《中国食品添加剂》
CAS
北大核心
2016年第8期79-85,共7页
China Food Additives
基金
河北省高等学校科学研究计划项目(Z2015126)
邯郸市科技攻关重大项目(1512106018)
关键词
响应面法
辣椒粕
辣椒果胶
提取
脱色
response surface methodology （RSM）
pepper slag
pepper pectin
extraction
decoloration
