摘要
以核桃青皮为原料,以不同p H的盐酸为提取液通过不同的水浴温度加热提取核桃青皮果胶。在单因素试验的基础上筛选出提取温度、提取时间和液料比3个因素为自变量,以果胶得率为响应值进行Box-Benhnken试验设计,研究自变量与响应值之间的关系,以确立核桃青皮果胶的最佳提取工艺。结果表明:酸法水浴提取核桃青皮果胶的最佳工艺条件为提取温度为77℃,提取时间为1.8 h,液料比为25︰1(m L/g),此条件下的果胶得率为80.766mg/g。
Walnut green husk as the raw material, using the method of acid extraction of pectin, walnut green husk to establish the best extraction technology of pectin walnut green husk. On the basis of single factor experiment selected extraction temperature, extraction time, ratio of liquid-to-solid three factors as independent variables, design of experiment for pectin yield response value, the research of the relationship between independent variable and the response values. The results showed that the optimum technological conditions for extracting temperature was 77℃, extracting time was 1.8 h, liquid- to-solid ratio of 25 ： 1 （mL/g）. Under this condition, the yield of the pectin was up to 80.766 mg/g.
出处
《食品工业》
CAS
北大核心
2017年第1期68-71,共4页
The Food Industry
关键词
核桃青皮
酸法提取
水浴
果胶
响应面
walnut green husk
acid extraction
water-bath
pectin
response surface
