响应面法优化提取甜橙皮渣中果胶的工艺

Extraction Optimization of Pectin from Sweet Orange Peels Using Response Surface Methodology

通过单因素试验研究料液比、提取温度、提取时间和pH值4因素对甜橙皮渣中果胶得率的影响。在单因素试验的基础上,采用三因素三水平的Box-Behnken Design(BBD)中心试验设计研究响应值以及最佳变量的组合。结果表明:随着pH值的降低和温度的增加果胶得率增加;处理时间和料液比对果胶得率也有积极的影响。通过响应面法综合评价提取甜橙皮渣中果胶的最佳提取条件为温度90℃、时间1.3h、pH1.1,在此条件下的果胶得率预测值为0.998%。

To obtain the optimal process conditions for the extraction of pectin from sweet orange peels,the effects of materialto-liquid ratio,extraction temperature,length of extraction and pH on pectin yield were investigated by single factor method and based on this,a 3-factor,3-level Box-Behnken experimental design coupled with response surface methodology was employed to optimize extraction temperature,length of extraction and pH.The results showed that pectin yield increased with decreasing pH and increasing temperature and length of extraction and material-to-liquid ratio had positive correlation with pectin yield.The optimum values of extraction temperature,length of extraction time and pH were determined to be 90 ℃,1.3 h and 1.1,respectively.