离子交换法提取西瓜皮果胶动力学分析优化设计  

Kinetic Analysis and Optimum Design of Extracting Pectin from Watermelon Peel by Ion Exchange

作　　者：顾焰波[1] 刘显明[1] 江冰[1] GU Yanbo;LIU Xianming;JIANG Bing(Taizhou Institute of Sci.&Tech.,NJUST,Taizhou 225300)

机构地区：[1]南京理工大学泰州科技学院,泰州225300

出　　处：《食品工业》2020年第7期53-56,共4页The Food Industry

基　　金：江苏省高等学校自然科学研究面上项目(18KJB530010)。

摘　　要：采用离子交换法对西瓜皮中果胶进行提取。通过单因素和正交试验获得了提取果胶的最优工艺条件。在此最优工艺条件下,利用Fick第二定律构建动力学模型,获得速率常数和表观活化能,且进行了有效性分析和模型预测能力验证,表明所获得的动力学模型能较好地预测离子交换法提取西瓜皮中果胶的动力学过程。根据构建的动力学模型进行分析优化,获得最优条件:在离子交换树脂用量7%, pH 1.5,料液比1︰50 (g/mL),提取温度85℃,浸提时间149.5 min的条件下,果胶得率为13.65%,与单因素和正交试验结果相符合。Pectin in watermelon peel was extracted by ion exchange method. The optimum extraction conditions of pectin were obtained by single factor test and orthogonal test. Under the optimum conditions, Fick’s second law was used to construct the kinetic model, and the rate constant and apparent activation energy were obtained. The validity analysis and model predictive ability verification were carried out. The results showed that the kinetic model obtained could better predict the kinetic process of pectin extraction from watermelon peel by ion exchange method. According to the kinetic model, the optimum conditions were obtained, which were ion exchange resin dosage 7%, pH 1.5, solid-liquid ratio 1︰50(g/mL), extraction temperature 85 ℃, and extraction time 149.5 min, and the pectin yield was 13.65%, which was in accordance with single factor and orthogonal test results.

关 键 词：离子交换法 西瓜皮 果胶 动力学模型 

分 类 号：TS209[轻工技术与工程—食品科学] TS201.7[轻工技术与工程—食品科学与工程]