微波辅助提取黄皮果肉果胶工艺参数优化  

Optimization of process parameters for microwave-assisted extraction of pectin from wampee pulp

作　　者：张帅[1] 董基[1] 黄志明[1] 梁巧荣[1] 

机构地区：[1]肇庆学院化学化工学院,肇庆526061

出　　处：《农业工程学报》2012年第15期264-269,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：肇庆市科技创新计划项目(2011G11)

摘　　要：为优化微波辅助提取黄皮果肉中果胶的工艺,采用均匀设计法,考察了微波功率、提取时间、液料比及提取液pH值4个因子对黄皮果胶得率的影响。利用SAS软件对试验数据进行模型拟合和回归分析,确定提取时间和液料比是影响果胶得率的重要因子,并最终获得微波辅助提取黄皮果胶的最优工艺参数为:微波功率600W,提取时间8min,液料比24:1mL/g,提取液pH值2.0。在此条件下果胶得率为3.59%。通过对果胶基本特性的测定分析,该工艺提取的黄皮果胶品质基本符合国家标准,可为黄皮果胶提取的工业化放大提供参考。For optimization of process for microwave-assisted extraction of pectin from wampee pulp, the effects of four factors including microwave power, extraction time, liquid-to-solid ratio and pH of extraction solution on pectin yield were researched using uniform design method. Model fitting and regression analysis of experimental data were made by SAS, and two significant factors which influence pectin yield, i.e. extraction time and liquid-to-solid ratio, were determined. The optimum process parameters of pectin extraction were obtained finally, of which the microwave powder was 600 W, extraction time was 8 min, liquid-to-solid ratio was 24：lmg/L and pH value of extraction solution was 2.0. Under these conditions, the experimental value of pectin yield was 3.59%, which was in close agreement with the predictive value of 3.65%. The quality of pectin extracted under optimum conditions was basically conform to the national standard by determination and analysis of basic characteristics of pectin. The results can provide a reference for industrialization of extraction of pectin from wampee.

关 键 词：提取 模型 优化 果胶 黄皮 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]