超声辅助提取佛手废渣果胶的工艺优化  

Optimization of Ultrasonic-assisted Extraction for Pectin from Bergamot Residue

作　　者：邓刚[1] 焦聪聪[1] 许杭琳[1] 徐双双[1] 

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004

出　　处：《食品科学》2011年第14期103-107,共5页Food Science

基　　金：浙江省自然科学基金项目(Y407016);2009年度浙江省大学生科技创新活动计划(新苗人才计划)项目(2009R404063)

摘　　要：目的:对佛手废渣果胶提取工艺进行优化。方法:分别通过响应面试验和正交试验对果胶的超声辅助酸提和乙醇沉析工艺进行优化。结果:响应面试验优化后的超声辅助酸提工艺条件为浸提时间37min、浸提温度63℃、超声功率395W、pH1.6。正交试验优化后的醇析条件为浓缩比1:4、醇析温度15℃、醇析时间1.5h、醇析液pH2.0、醇析液乙醇体积分数70%。结论:经验证在最佳工艺条件下,果胶提取得率22.1%,果胶醇析得率85.7%。Objective： To optimize pectin extraction from bergamot residue left after juice squeezing. Methods： Pectin extraction was achieved by ultrasonic-assisted acid extraction followed by ethanol precipitation. Response surface methodology and orthogonal array design were used to optimize the process conditions of ultrasonic-assisted acid extraction and ethanol precipitation. Results： The optimal ultrasonic-assisted acid extraction conditions were extraction at 63 ℃ and pH 1.6 for 37 min with an ultrasonic power of 395 W. The optimal ethanol precipitation conditions were precipitation at 15 ℃ and pH 2.0 for 1.5 h with a concentration ratio of 1：4. Conclusion： Under the optimal conditions, the extraction yield and precipitation recovery of pectin were 22.1% and 85.7%, respectively.

关 键 词：果胶 提取 超声波 工艺 

分 类 号：TS209[轻工技术与工程—食品科学]