摘要
文章以湖北秭归脐橙皮为原料,采用超声波辅助酸法提取橙皮中的果胶。在单因素试验的基础上,通过正交试验考察pH值、料液比、浸提温度、浸提时间对橙皮果胶提取率的影响。再根据Box-Behnken设计试验,选取pH值、料液比和浸提温度3个因素,对超声波辅助酸法提取工艺进行响应面优化,最终得出果胶提取的最优工艺条件。结果显示,橙皮果胶提取的最佳工艺为pH值2、料液比1∶20 (g/mL)、超声波浸提温度70℃,在此最佳条件下果胶得率高达25.38%。该研究不仅提高了橙皮果胶的提取得率,而且为解决湖北秭归脐橙皮果胶的开发应用奠定了理论基础。
In this paper,the navel orange peel in Zigui County,Hubei Province is used as the raw material,and ultrasonic-assisted acid method is used to extract pectin from orange peel.On the basis of single factor test,the effects of pH value,solid-liquid ratio,extraction temperature and extraction time on the extraction rate of orange peel pectin are investigated by orthogonal test,and then according to Box-Behnken design test,three factors including pH value,liquid-solid ratio and extraction temperature are selected,the extraction process by ultrasonic-assisted acid method is optimized by response surface design.Finally,the optimal extraction process conditions of pectin are obtained.The results show that the optimal extraction process of pectin from orange peel is as follows:the pH value is 2,the liquid-solid ratio is 1∶20(g/mL),and the ultrasonic extraction temperature is 70℃.Under the optimal conditions,the yield of pectin reaches 25.38%.This study has not only improved the yield of orange peel pectin,but also laid a theory foundation for the development and application of pectin from navel orange peel in Zigui County,Hubei Province.
作者
祝方清
孟迎平
刘娜
黄朝汤
ZHU Fang-qing;MENG Ying-ping;LIU Na;HUANG Chao-tang(Zhixing College of Hubei University,Wuhan 430011,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
出处
《中国调味品》
CAS
北大核心
2023年第9期138-142,共5页
China Condiment
基金
湖北省粮食科技创新成果转化项目(2018)
教育部高教司产学合作协同育人项目(202002126004)。
关键词
超声波
酸法
橙皮果胶
提取
工艺
ultrasound
acid method
orange peel pectin
extraction
process
