正交设计法优化提取赣南脐橙皮中果胶的工艺研究

Study on Optimizing the Technology of Extracting Pectin from the Peel of Navel Orange in Southern Jiangxi by Orthogonal Design

[目的]探索微波法提取脐橙皮中果胶的最佳工艺参数。[方法]在微波条件下,通过单因素试验考察盐析pH值、加热时间、硫酸铝用量、液料比(V/W)、盐析温度及时间对提取赣南脐橙皮中果胶产率的影响,通过正交试验确定最佳工艺参数。[结果]单因素试验表明,盐析pH值5,加热时间5 min,硫酸铝0.5 g,液料比15∶1,盐析温度60℃,盐析时间70 min时果胶产率较高。各因素影响果胶产率的大小顺序为微波加热时间>硫酸铝用量>盐析pH值>盐析时间>盐析温度>液料比。正交试验得出最佳工艺参数为微波加热时间5min,液料比16∶1,硫酸铝0.5 g,盐析pH值7,盐析温度60℃,盐析时间80 min。[结论]微波法缩短提取时间,提高果胶产率,所得样品质量好,符合国家质量标准。

[Objective] The purpose was to explore the optimum technological parameters of extracting pectin from the peel of navel orange by microwave method. [Method] Under microwave condition, the influences of the pH value for salting out, heating time, dosage of aluminum sulfate, ratio of solvent to material, temperature and time for salting out on the yield of pectin extracted from the peel of navel orange in southern Jiangxi were investigated through single factor experiments and the optimum technological parameters were ascertained through orthogonal experiment, [Result] The single factor experiments showed that when the pH value for salting out was 5, the heating time was 5 min, the dosage of aluminum sulfate was 0.5 g, the ratio of solvent to material was 15 ml/g and the temperature and time for salting out were 60℃ and 70 min, the pectin yield was higher. The various factors influencing pectin yield in order was microwave heating time〉dosage of aluminum sulfate〉pH value for salting out〉time for salting out〉temperature for salting out〉ratio of solvent to material. The optimum technological parameters obtained through orthogonal experiment were mi（crowave heating time of 5 min, ratio of solvent to material of 1：16, aluminum sulfate of 0.5 g, pH value, temperature and time for salting out of 7, 60℃and 80 min. [Conclusion] Microwave method shortened extraction time, enhanced pectin yield, the quality of obtained sample was good and accorded with national quality standard.