响应面优化超声波法提取火龙果皮果胶的工艺研究  

Research on ultrasonic extraction process of pectin from pitaya peel by response surface optimization

作　　者：李靓 朱涵彬 李长滨[1] 于渝梦 潘春梅[1] LI Jing;ZHU Hanbin;LI Changbin;YU Yumeng;PAN Chunmei(College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,郑州450046

出　　处：《包装与食品机械》2022年第5期13-19,共7页Packaging and Food Machinery

基　　金：河南省重点研发与推广科技攻关项目(202102110058)。

摘　　要：为提高火龙果果皮果胶的提取率,采用超声波辅助酸法进行提取,研究温度、提取时间、pH值和料液比4因素对火龙果皮果胶提取率的影响。经单因素及响应面优化试验进行优化,结果得出:在超声波功率为180 W的条件下,料液最佳配比为1:23 g/mL,pH值为2.3,超声温度为65 ℃,提取时间为1.75 h时,火龙果皮果胶提取率最高,为15.67%。研究结果为全方位开发火龙果资源提供参考依据。In order to improve the extraction rate of pectin from pitaya peel,ultrasonic-assisted acid extraction was used to study the effects of temperature,extraction time,pH value,and solid-liquid ratio on the extraction rate of pectin from pitaya peel,which was optimized by single factor and response surface optimization test.The results show that under the condition of ultrasonic power of 180 W,the optimum ratio of material to liquid 1:23 g/mL,pH value 2.3,ultrasonic temperature 65 ℃,and extraction time 1.75 h,the extraction rate of pectin is the highest,which is 15.67%.The research results provide a reference for the comprehensive development of pitaya resources.

关 键 词：火龙果皮 果胶 响应面优化 提取率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]