响应曲面法优化伽师瓜皮果胶的微波辅助提取工艺  

Optimization of Microwave-Assisted Extraction of Pectic from Jiashi Melon Rind Using Response Surface Methodology

作　　者：帕尔哈提.柔孜 刘姗姗[1] 杨海燕[1] 波拉提.马卡比力 禄璐[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆维吾尔自治区药物研究所/新疆维吾尔自治区哈萨克医药研究所,乌鲁木齐830004

出　　处：《中国食物与营养》2015年第6期55-59,共5页Food and Nutrition in China

基　　金：新疆特色果树高效安全生产关键技术集成与示范(项目编号:201130102)

摘　　要：目的:提高伽师瓜副产物—瓜皮的利用价值。方法:伽师瓜皮为试验材料,经晾晒3d并在烘箱65℃的条件下存放24h,处理后的伽师瓜皮呈薄脆状态时效果较佳。以微波时间、p H值料液比为自变量,分别比较三者对其果胶提取率的影响,应用响应面法进行优化,并验证优化方案。结果:伽师瓜皮果胶的最适提取工艺参数为萃取液p H值为3.5、料液比1∶40、微波加热时间为70s,此时伽师瓜皮果胶提取率为4.83%。结论:该工艺可以有效地提取伽师瓜皮中的果胶。Objective To increase the use value of the Jiashi melon rind. Method The Jiashi melon rind as the experimental material,the air was basked in 3 d and in the oven at 65 ℃ under the condition of deposit after 24 h,when Jiashi melon rind was crackers state,treatment was better. Taking the material microwave time,p H value and liquid ratio as independent variables,we compared three factor affecting the pectin extraction rate,and then we used Response Surface Method to optimize and verify the method. Result The optimum extraction technology of pectin in Jiashi melon were extract liquid ratio 1∶ 40,p H value 3. 5,microwave time 70 s,and Jiashi melon rind pectin extraction yield was 4. 83%. Conclusion This method could effectively extract pectin from Jiashi melon rind.

关 键 词：伽师瓜皮 果胶 微波辅助法 响应面分析 

分 类 号：TS209[轻工技术与工程—食品科学]