表面活性剂辅助超声波提取蜜柚皮果胶工艺研究  

Surfactant-Assisted Ultrasonic Extraction of Pectin from Pomelo Peel

作　　者：林博 LIN Bo(School of Food Engineering,Zhangzhou Institute of Technology,Zhangzhou 363000,Fujian,China;Zhangzhou Food Industry Research Institute,Zhangzhou Institute of Technology,Zhangzhou 363000,Fujian,China)

机构地区：[1]漳州职业技术学院石油化工学院,福建漳州363000 [2]漳州职业技术学院漳州市食品产业技术研究院,福建漳州363000

出　　处：《江苏调味副食品》2024年第4期14-18,共5页Jiangsu Condiment and Subsidiary Food

基　　金：福建省中青年教师教育科研项目(AT220675);漳州市食品产业技术研究院开放课题资助项目(ZSY2021103)。

摘　　要：以琯溪蜜柚皮为原料,探究表面活性剂和超声波条件对果胶提取率的影响。采用响应面法优化超声波提取工艺,最优参数组合为液固比34.4 mL/g、pH值1.7、超声温度74.6℃、超声时间38 min,果胶提取率预测值21.92%、实际值21.37%。在此基础上,对比表面活性剂TWEEN-20、聚乙二醇(PEG)8000、十二烷基硫酸钠(SDS)的协同作用,其中TWEEN-20效果最好,当添加量为0.7%时,果胶提取率为25.76%,较无添加时增加了4.39%。Using Guanxi pomelo peel as raw material,the effects of surfactants and ultrasonic conditions on the extraction rate of pectin were studied.Response surface method was used to optimize the ultrasonic extracting technology,the combination of optimal process parameter was:liquid-solid ratio was 34.4 mL/g,pH was 1.7,ultrasonic temperature was 74.6℃,time was 38 min.The predicted extraction yield of pectin was 21.92%,and the actual yield was 21.37%.On this basis,compared with the synergies of surfactant TWEEN-20,polyethylene glycol(PEG)8000 and sodium dodecyl sulfate(SDS),TWEEN-20 had the best effect,and the extraction rate of pectin was 25.76%when the addition amount was 0.7%,which was 4.39%higher than that without addition.

关 键 词：柚皮 果胶提取率 超声波 表面活性剂 

分 类 号：TS209[轻工技术与工程—食品科学]