响应面法优化哈密大枣提取浓缩汁工艺的研究

Response Surface Methodology for Optimization of Production Processing of Clarified Hami Jujube Concentrate

以哈密大枣为原料,生产大枣提取浓缩汁。经过单因素试验的筛选,在提取工艺优化过程中,以提取时间、提取温度、提取料液比为影响因素,多糖含量以及可溶性固形物含量为响应值;在酶法澄清工艺优化过程中,以酶添加量、酶作用时间、酶作用温度为影响因素,多糖保存率以及透光率为响应值,利用Box-Behnken试验设计方案进行响应面分析,建立响应值与响应变量之间回归方程,并确定最佳工艺参数为:提取时间为4.5 h、提取料液比为1∶9.5、提取温度为70℃、酶作用时间为2 h、酶添加量为0.15%、酶作用温度为50℃。

Hami jujube is famous for its high nutritional content and medicinal value. The study was aim at the production process including extraction and clarification of Hami jujube concentrate. The extraction parameters including the extraction temperature, the ratio of material to liquid and the extraction time were optimized using Box-Behnken design and response surface methodology based on double factor investigations for achieving maximum yield of jujube polysaccharides and soluble solid substance. As the extraction parameters, the clarification parameters including the enzyme action temperature, the ratio of enzyme to liquid and the enzyme action time were optimized based on the residue of polysaccharides and light transmittance of juice. The optimal extraction parameters were found as follows： the extraction temperature 70℃, the ratio of material to liquid 1 ： 9.5, the extraction time 4.5 h; the enzyme action time 2 h, the enzyme 0.15%, the enzyme action temperature 50℃