摘要
以水为提取溶剂,研究了超声辅助提取柑桔鲜皮渣中果胶的工艺条件。与常规的浸泡提取方法比较,在酸度和物料比相同的条件下,在80℃超声处理40min柑桔鲜皮渣中的果胶,比在90℃浸泡水解1h其果胶得率提高了82.3%。在单因素实验基础上,利用二次旋转组合实验设计及响应面分析法,评价了超声功率、超声时间和提取温度对果胶得率的影响,并建立了数学回归模型。方差分析结果表明:一次项、二次项对果胶得率的影响均达到显著水平;交互项X1X2的影响极显著,X1X3、X2X3不显著。通过响应面分析法得出最佳超声提取条件:超声功率177W,提取温度71℃,超声时间49min,模型预测果胶得率为3.34%。在此超声条件下,果胶实际得率为3.32%。
Ultrasound assisted-extraction（UAE） was used to extraction pectin from sweet orange residue with water as extraction solvent.Comparison with maceration extraction method,under the same pH and ratio of sample and solvent conditions, pectin yields of extracts from citrus fresh peel by UAE at 80℃ for 40min was increased by 82.3% than maceration extraction at 90℃ for l h.On the basis of single factor experiments, quadratic rotational combination design combined with response surface methodology （RSM）was used to evaluate the effects of ultrasonic power and treatment time, temperature on pectin yield, and mathematical regression models were established.Analysis of variance showed that the effects of linear and quadratic terms on pectin yields were significant;X^X2 of interactive term was also significant, however, X^X3 and X2X3 were insignificant. The optimal ultrasonic conditions in range under study by RSM for the highest yields of pectin was determined as：ultrasonic power of 177W,extraction temperature of 71℃,ultrasonic time of 49rain.The predicted yield of pectin by RSM was 3.34% ,closed to the practical yield of pectin of 3.32%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期287-290,共4页
Science and Technology of Food Industry
基金
柑桔学重庆市市级重点实验室开放基金(CKLC200805)
重庆市自然科学基金(cstc2011jjA80030)
关键词
甜橙皮渣
果胶
超声提取
响应面法
sweet orange peels
pectin
ultrasonic extraction
response surface methodology
