响应面优化酸法提取沃柑皮果胶工艺  

Optimization of extraction process of pectin from Orah peel by response surface methodology

作　　者：朱芙蓉 刘韦清 毛德源 王霜秀 韦澳 韦志福 黄春兰[1] 张婷 ZHU Furong;LIU Weiqing;MAO Deyuan;WANG Shuangxiu;WEI Ao;WEI Zhifu;HUANG Chunlan;ZHANG Ting(College of Food and Quality Engineering,Nanning University,Nanning 541699,China;Guangxi Bingke Food Co.,Ltd.,Nanning 530100,China)

机构地区：[1]南宁学院食品与质量工程学院,广西南宁541699 [2]广西冰客食品有限公司,广西南宁530100

出　　处：《中国酿造》2024年第2期226-231,共6页China Brewing

基　　金：南宁学院校级项目(2022XJ18)。

摘　　要：以广西武鸣双桥镇产的新鲜沃柑为原料,采用酸法提取沃柑果皮中的果胶,并以沃柑果胶得率为评价指标,通过单因素及响应面试验法优化沃柑果胶的提取条件,并分析提取的果胶的理化性质。结果表明,果胶最佳提取工艺参数为:提取液料比50∶1(m L∶g)、提取pH 1.3、提取温度89℃、提取时间97 min,此条件下的果胶得率为21.36%。果胶的水分含量为10.5%、酸不溶灰分含量为0.48%、半乳糖醛酸含量为72.6%、酯化度为89.9%,均符合果胶国标要求,表明该酸法可用于提取沃柑皮中的果胶。Using the fresh Orah from Shuangqiao town,Wuming,Guangxi as raw material,the pectin was extracted by acid method,and taking the yield of pectin from Orah as evaluation index,the extraction conditions of Orah pectin were optimized by single factor and response surface method.The results showed that the optimal extraction parameters were as follows:liquid-solid ratio 50∶1(ml∶g),extraction pH 1.3,temperature 89℃,and time 97 min.Under the conditions,the yield of pectin was 21.36%.The water content of pectin was 10.5%,the acid-insoluble ash content was 0.48%,the galacturonic acid content was 72.6%,and the esterification degree was 89.9%,meeting the national standards for pectin.The results showed that the acid method could be used to extract pectin from Orah peel.

关 键 词：酸法 沃柑果皮 果胶 响应面法 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]