响应面分析法优化超声波辅助提取柚皮果胶工艺的研究  

Optimization of pectin extraction assisted by ultrasound from pomelo peel by response surface methodology

作　　者：孟鸳[1] 卢小菊[1] 夏小慧 

机构地区：[1]湖北理工学院化学与化工学院,黄石435000 [2]天门市食品药品监督检验所,天门431700

出　　处：《中国食品添加剂》2017年第2期57-64,共8页China Food Additives

基　　金：国家自然科学基金项目(51402099);湖北省自然科学基金项目(2015CFB359);湖北省教育厅中青年人才项目(Q20154403);湖北理工学院创新团队项目(801-8596);湖北理工学院引进人才项目(12xjz08R)

摘　　要：在超声条件下,研究无机酸种类、p H、超声时间、液料比、提取温度、超声功率等因素对柚皮果胶提取率的影响,通过响应面设计确定最优的超声波辅助提取柚皮果胶工艺参数。结果表明:在选用盐酸作为水解酸时,最佳工艺参数为p H为2.5,液料比为1∶40(g/m L),超声波处理时间为55 min,提取温度为60℃,超声功率为320 W,实测柚皮果胶得率为24.02%。Ultrasound assisted pectin extraction from pomelo peel was studied. The influences of inorganic acid, pH, ultrasound time, liquid-to-solid ratio, extracting temperature and ultrasonic power on the extraction yield of pectin were investigated and the optimum technological parameters were obtained by response surface methodology. The results showed that the optimal extraction condition were as following ： hydrochloric acid as acid hydrolysis, pH 2.5, liquid-to-solid ratio 1 ： 40 （g/mL）, ultrasound time 55rain, extraction temperature 60℃ and ultrasonic power 320W. Under the above conditions, the extracting rate of pectin could reach to 24.02%.

关 键 词：柚皮 果胶 超声波 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学]