摘要
通过响应面分析法对黄秋葵花果胶的提取工艺进行优化。以黄秋葵花为原料,采用酸解乙醇沉淀的方法提取黄秋葵花果胶,探讨酸种类、料液比、提取液pH、提取温度、提取时间对果胶提取率的影响。在单因素实验基础上,采用响应面对黄秋葵花果胶的提取工艺条件进行优化。研究表明,黄秋葵花果胶提取的最佳工艺条件为:料液比1∶30,提取温度90℃,盐酸溶液pH=1.60和提取时间2.76h,此时果胶理论得率达32.26%,验证值为32.46%,相对误差为0.62%。因此,该研究对产业化制备果胶有一定理论指导价值。
Response Surface Method （RSM） was app flowers.Acid hydrolysis followed by ethanol precipitat led to optimize the pectin extraction condition of Okra on was used to extract pectin from Okra flowers in the present work. The effects of acid kinds,material-to-liquid ratio,extraction temperature,extraction time and pH of HCI solution on the extraction yield of pectin were discussed. Based on the single-factor method,the optimum extraction conditions were obtained by response surface method. As a result,the optimal conditions for pectin extraction were determined as follows：material-to-liquid ratio 1：30,temperature 90;C,extraction time 2.76h,and pill.60. Under these conditions,the actual pectin yield was 32.46% ,which was close to the predicted value of 32.26%. Thus,the optimized process could provide a useful guidance for industrial pectin preparation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第16期270-273,280,共5页
Science and Technology of Food Industry
关键词
黄秋葵花
果胶
提取
响应面分析法
Okra flowers
pectin
extraction
response surface method
