响应面法优化超声波辅助提取南瓜皮中果胶的工艺  

Response surface method to optimize the ultrasonic-assisted extraction process of pectin from pumpkin peel

作　　者：白小东 程超 牛黎莉[3] 白新明 田耿智 BAI Xiao-dong;CHENG Chao;NIU Li-li;BAI Xin-ming;TIAN Geng-zhi(Pingliang Agricultural Products Quality Safety and Inspection Center,Pingliang 744000;Pingliang Food Inspection and Testing Center,Pingliang 744000;College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730000)

机构地区：[1]平凉市农产品质量安全与检验检测中心,平凉744000 [2]平凉市食品检验检测中心,平凉744000 [3]甘肃农业大学食品科学与工程学院,兰州730000

出　　处：《中国食品添加剂》2021年第4期50-56,共7页China Food Additives

摘　　要：以南瓜皮为原料,采用响应面法优化超声波辅助提取南瓜皮中的果胶,通过单因素试验,分别讨论了超声功率、超声时间、pH及料液比对南瓜皮中果胶提取率的影响,对影响南瓜皮中果胶提取量的超声功率、超声时间和料液比3个主要因素进行中心组合试验优化。结果表明,响应面法优化超声波辅助提取南瓜皮中果胶的最佳提取工艺条件为:超声功率225W,超声时间20min,料液比1∶25,pH 2.0,在此最优条件下,进行实验验证得到的果胶提取率为13.89%,与未优化条件下的果胶提取率基本相符,表明了响应面模型对南瓜皮中果胶提取条件参数的优化具有可行性,对南瓜皮中果胶的提取实现工业化生产、功能性物质及相关食品添加剂的深度开发研究具有重大指导意义。In this experiment,pumpkin peel was used as the raw material,and the response surface method was used to optimize the ultrasonic-assisted extraction of pectin from pumpkin peel.Through single factor test,the ultrasonic power,ultrasonic time,pH and material-to-liquid ratio were discussed separately for the extraction rate of pectin in pumpkin peel.The three main factors that affect the amount of pectin extracted from pumpkin peel,ultrasonic power,ultrasonic time and material-to-liquid ratio,were optimized by a central combination experiment.The results showed that the optimal extraction process conditions for ultrasonic-assisted extraction of pectin from pumpkin peel were:ultrasonic power 225W,ultrasonic time 20min,material-to-liquid ratio 1∶25 and pH 2.0.Under these optimal conditions,the experiment was carried out.The verified extraction rate of pectin was 13.89%,which was basically consistent with the extraction rate of pectin under non-optimized conditions.It showed that the response surface model was feasible for optimizing the extraction condition parameters of pectin in pumpkin peel.It was a great guiding significance to realize the in-depth development of industrial production,functional substances and related food additives.

关 键 词：响应面法 超声波 南瓜皮 果胶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]