橘皮果胶生产工艺优化及品质分析  

Extraction Process Optimization and Quality Analysis of Pectin from Citrus Peel

作　　者：苏东林[1,2] 李高阳[2] 陈亮[3] 周向荣 何建新[1] 刘伟[2] 单杨[1] 

机构地区：[1]湖南省农业科学院湖南省农产品加工研究所,湖南长沙410125 [2]湖南省食品测试分析中心,湖南长沙410125 [3]湖南省原子能农业应用研究所,湖南长沙410125 [4]湖南省标准化研究院,湖南长沙410007

出　　处：《食品科学》2011年第18期95-101,共7页Food Science

基　　金：国家"863"计划项目(2007AA10Z307);湖南省产学研结合专项(2009XK6001)

摘　　要：为充分利用农业废弃物柑橘皮,进一步提高皮中果胶的提取效率,在Placket-Burman试验的基础上,采用Box-Behnken中心组合设计对橘皮果胶复合酶提取工艺中的时间、温度和酶添加量3因素的最优化组合进行定量研究,建立并分析各因素与果胶得率关系的数学模型。结果表明:最佳的工艺条件为酶解时间5.1h、温度41℃、复合酶添加量0.46%。在此条件下经实验验证,果胶得率理论值12.35%,验证实测值12.22%,相对误差1.05%;说明回归模型能较好地预测橘皮中果胶的提取得率。经检测,产品果胶所有指标均达到或超过国家标准。In order to optimize the extraction of pectin from citrus peel as an agricultural waste by simultaneous hydrolysis with cellulase and hemicellulase,the effects of three key factors including extraction time,temperature and total enzyme amount on the extraction rate of pectin were explored by Box-Behnken experimental design based on Placket-Burman design,by which the optimal initial pH,mass ratio of cellulase and hemicellulase,ratio of solid to liquid and material granularity were determined to be 4.5,1：1,1：20,60 mesh,respectively.As a result,a mathematical model describing the relationship between the above three factors and the extraction rate of pectin was established.Based on canonical analysis of the model,the optimal extraction conditions were determined to be 0.46% total enzyme amount,5.1 h extraction time and 41 ℃ extraction temperature.Under the optimal extraction conditions,the predicted maximum yield of pectin was 12.35%,which was close to the actual value of 12.22%.Meanwhile,each tested physical and chemical index of obtained pectin reached or even exceeded the requirements of the national standards.

关 键 词：柑橘皮 果胶 复合酶提 PB试验设计 响应面优化 数学模型 

分 类 号：TS209[轻工技术与工程—食品科学] R284.2[轻工技术与工程—食品科学与工程]