超声波辅助复合酶提椪取柑皮果胶的工艺优化  

Optimization of ultrasonic aided composite enzyme on pectin extraction process from penggan peel

作　　者：戴少庆[1,2] 李高阳 唐汉军 李林静 苏东林 单杨[3] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]湖南省农产品加工研究所,湖南长沙410125 [3]湖南省农业科学院,湖南长沙410125

出　　处：《食品工业科技》2014年第11期193-197,201,共6页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划(2012BAD31B02);湖南省科技重大专项(2011-9);湖南省产学研结合专项(2010XK6069);国家公益性行业(农业)科研专项(200903043-04-01)

摘　　要：对超声波辅助复合酶法提取椪柑皮果胶工艺进行了优化研究。分析了不同预处理方法对果胶得率的影响;在单因素实验的基础上,采用Box-Behnken Design响应面优化得到最佳工艺条件为料液比1∶20（g/mL）、超声波功率187.5W、超声时间65.3min、复合酶用量（m半纤维素酶∶m纤维素酶=1∶1）5.6mg、pH4.82、温度41.8℃。在此条件下验证果胶得率为11.93%,说明优化工艺大大提高了果胶得率;所建模型能够较好地预测果胶得率;与单纯酶法相比,该工艺处理时间缩短了4~5h。Ultrasonic-assisted for compound enzymes extraction of citrus peel pectin process were optimized.The effects of different pretreatment methods on the yield of pectin were analyzed.On the basis of single factor experiment,the optimum conditions（the solid-liquid ratio 1 ：20 （ g/mL）, ultrasonic power 187.5W, ultrasonic time 65.3min,enzyme dosage 5.6mg, pH4.82 and temperature 41.8℃）were gotten by Box-Behnken Design Response Surface method.Under this condition,the actual yield of pectin was 1].93% which illustrated that the yield of pectin was greatly improved by this optimization process.The model could predict the yield of pectin and compared with pure enzyme treatment,and the processing time was reduced 4-5h.

关 键 词：超声波 复合酶 椪柑皮 果胶 响应面优化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]