响应面优化微波辅助加热酸法提取果胶工艺  

Optimization of pectin extraction by microwave assisted heating with acid method using response surface methodology

作　　者：郑一南 宋小利[1] 付玉秀 庞亚明 高立国[1] ZHENG Yinan;SONG Xiaoli;FU Yuxiu;PANG Yaming;GAO Liguo(School of Chemistry and Chemical Engineering,Yulin University,Yulin 719000,China)

机构地区：[1]榆林学院化学与化工学院,陕西榆林719000

出　　处：《化工科技》2023年第2期22-28,共7页Science & Technology in Chemical Industry

基　　金：陕西省科技厅项目(2020QFY05-05);中国科学院-榆林学院联合基金项目(2021003,2021019);榆林市高新区科技局项目(CXY-2021-22)。

摘　　要：以苹果渣为原料,利用微波辅助加热柠檬酸水解法提取果胶,在单因素实验的基础上,采用Box-Benhnken实验设计方案对提取条件进行优化。结果表明,果胶提取的最佳工艺参数为V(柠檬酸)∶m(果渣)=25.42 mL/g,pH=1.95,水解温度90.41℃,水解时间1.43 h,微波辐射功率907 W,辐射时间7.14 min,果胶提取率的理论响应值为18.05%。Using apple pomace as raw material,pectin was extracted by microwave-assisted heating with citric acid hydrolysis.On the basis of single factor experiment,the extraction conditions were optimized by using Box-Behnken experimental.The results show that the optimal process parameters for pectin extraction are:liquid-solid ratio of 25.42 mL/g,pH value of 1.95,hydrolysis temperature of 90.41℃,hydrolysis time of 1.43 h,microwave radiation power of 907 W for 7.14 min,the theoretical response yield of pectin is 18.05%.

关 键 词：Box-Behnken响应面法 微波辅助提取 苹果果胶 柠檬酸提取法 

分 类 号：TS201.1[轻工技术与工程—食品科学]