柚子皮中果胶的提取工艺优化
目的 优化酸提醇沉法提取柚子皮中果胶的工艺。方法 以液料比、溶液pH值、提取温度、提取时间为实验因素, 果胶提取率为评价指标, 进行L9(34)正交试验设计, 3水平4因素响应面实验设计, 最后对提取的果胶进行理化性质分析。结果 2种方法相比较, 实验因素对评价指标的影响权重基本一致, 即提取温度>溶液pH>液料比>提取时间, 但最佳工艺和果胶提取率略有不同。正交试验确定的最佳工艺条件为液料比25:1(mL:g)、溶液pH 2.0、提取时间100 min、温度80 ℃; 响应面实验确定的最佳工艺条件为: 液料比26:1(mL:g), 溶液pH1.9, 提取时间106 min, 提取温度77 ℃。连续6组实验取平均值为21.31%, 响应面提取率比正交提高了6.6%。结论 本实验建立的响应面模型可用于实际柚子皮酸提果胶过程预测, 为柚子皮生产高值化利用和果胶的开发提供依据。
Objective To optimize the acid extraction and alcohol precipitation method for the extraction of pectin from shaddock peel. Methods Taking liquid-material ratio, pH value of solution, extraction temperature and extraction time as experimental factors, and taking pectin extraction rate as evaluation index, orthogonal experiment design of L9 (34) and response surface experiment design of 3 levels and 4 factors were carried out, and physical and chemical properties of extracted pectin were analyzed. Rusults Compared with the 2 methods, the weight of the test factors on the evaluation index was basically the same, the extraction temperature > pH > the ratio of liquid to material > the extraction time, but the optimum process and the extraction rate of pectin were slightly different. The optimum process conditions of orthogonal experiment were as follows: liquid-to-solid ratio was 25:1 (mL:g), pH of solution was 2.0, extraction time was 100 min, extracting temperature was 80 ℃. The optimum process conditions of response surface experiment were as follows: liquid-to-solid ratio was 26:1 (mL:g), pH of Solution was 1.9, extraction time was 106 min, extracting temperature was 77 ℃. The mean value of repeated experiments was 21.31%, and the extraction rate by response surface method was 6.6% higher than orthogonal. Conclusion The response surface model established in this experiment can be used to predict the actual pectin extraction process of pomelo peel, which can provide a basis for the high-value utilization of pomelo peel and the development of pectin.
标题：柚子皮中果胶的提取工艺优化
英文标题：Optimization of the extraction process of pectin from shaddock peel
作者：
沈锐 重庆市永川食品药品检验所
李磊 重庆市永川食品药品检验所
谢青松 重庆市永川食品药品检验所
严海元 重庆市永川食品药品检验所
赵壮志 重庆市永川食品药品检验所
彭术 重庆市永川食品药品检验所
马力 重庆市永川食品药品检验所
中文关键词:柚子皮,果胶,提取工艺,响应面法,正交法,
英文关键词:shaddock peel,pectin,extraction process,response surface method,orthogonal method,
发表日期：2018-04-10
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