响应面优化超声辅助提取西红柿中果胶工艺

Optimization of ultrasonic-assisted extraction process of pectin from tomato by response surface method

采用响应面分析法优化对超声辅助提取西红柿中果胶工艺进行优化。研究了超声时间、提取温度、浸提液pH值、料液比等单因素对西红柿中果胶提取率的影响。基于单因素试验结果,以乙醇为提取剂,根据Box-Behnken Design(BBD)设计响应面试验,应用Design expert.V8.0.6.1软件对BBD实验数据分析,确定最佳提取工艺条件为:提取温度61℃、超声时间40min、浸提液pH值为2、料液比1∶5(g·mL-1),果胶提取率最高达到0.854%。

Response Surface Method(RSM)was applied to optimize the ultrasonic assisted extraction condition of pectin from tomato.The effects of ultrasonic time,extraction temperature,extraction solution pH and feed-liquid ratio on the extraction rate of pectin from tomato were studied.Based on the results of single factor test,the response surface test was designed according to Box-Behnken Design(BBD).The experimental data of BBD were analyzed by Design expert.V8.0.6.1 software,and the optimum extraction process conditions were as follows:extrac-tion temperature 61°C,ultrasonic time 40 min,extraction solution pH=2 and feed-liquid ratio 1∶5(g·mL-1)with ethanol as the extractant.The highest extraction rate of pectin reached 0.854%.