正交试验优化豆皮水溶性多糖中果胶的分离技术  

Optimization by Orthogonal Array Design of Pectin Separation from Soluble Soybean-Hull Polysaccharide

作　　者：李群飞[1] 安宁[1] 于丹[1] 孙姿姿[1] 魏玉良 迟玉森[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品科学》2015年第8期92-96,共5页Food Science

摘　　要：目的:豆皮水溶性多糖中含有果胶组分,探究一种适合工业生产的高效分离果胶方法。方法:在单因素试验的基础上,通过正交试验探究可溶性固形物含量(A)、钙化pH值(B)、水洗次数(C)、酸化pH值(D)4个因素对果胶和中性糖纯度的影响。结果:四因素对果胶纯度的影响均大于对中性糖纯度的影响;对果胶纯度影响主次顺序为C>A>B>D,而对中性糖纯度影响主次顺序为A>B>C>D,综合考虑确定最优分离条件为A1B2C3D2,即:可溶性固形物含量2.5%、钙化pH 8、水洗5次、酸化pH 2。在最优条件下进行验证实验,实际得到的果胶纯度高达85.48%,得率为31.3%;中性糖纯度高达80.01%,得率为64.9%。结论:方法有效实用,操作简便,成本低,绿色无污染,适合工业化大生产。Objective: To develop a suitable industrial method for efficient separation of pectin from soluble soybean-hull polysaccharide. Methods: Based on single factor experiments, the effects of soluble solids content(A), calcification pH value(B), washing cycles(C) and acidification pH value(D) on the purities of pectin and neutral sugar were investigated through L9(34) orthogonal experiments. Results: All the investigated factors affected more significantly the purity of pectin than that of neutral sugar. The influences of the four factors on the purity of pectin followed the descending order: C > A > B > D, while the order of their effects on the purity of neutral sugar was as follows: A > B > C > D. Based on comprehensive consideration the optimum separation conditions were determined as 2.5%, 8, 5, and 2 for soluble solids content, calcification pH value, washing cycles, and acidification pH value, respectively. Experiments conducted under these conditions resulted in a pectin purity of 85.48%, a pectin yield of 31.3%, a neutral sugar purity of 80.01% and a neutral sugar yield of 64.9%. Conclusion: The proposed separation method is effective, practical, easy to operate, low-cost, green pollution-free, and suitable for industrial production.

关 键 词：豆皮水溶性多糖 分离 果胶 中性糖 

分 类 号：TS209[轻工技术与工程—食品科学]