响应面设计-微波法提取沙溪蜜柚皮残渣中的果胶

Extracting the Pectin from the Peel Residue of the Shaxi Shaddock by Response Surface Design-microwave

以提取黄酮后的沙溪蜜柚果皮残渣为原料,考察了p H、微波功率、料液比及提取时间对果胶得率的影响,通过Box-Behnken中心组合设计及响应面分析法,确定了提取最佳工艺条件为p H 1.0、微波功率250 W、料液比为1∶35(g∶m L)、提取时间为2.5 min,在此试验条件下果胶得率达到26.36%,与模型预测值26.23%的相对误差为0.50%,表明该试验模型可以较好地预测提取结果。所得产品半乳糖醛酸含量为76.90%,含水率为10.30%,说明该方法可用于提取沙溪蜜柚果皮残渣中的果胶。

The peel residue of the Shaxi honeyed shaddock after extracting the flavonoids was used to extract the pectin with microwave method. The effects of the pH, the microwave power, the solid-liquid ratio, and the extracting time on the yield of the pectin were studied. By Box-Behnken central composite design and response surface methodology, the optimal technological conditions were the pH of 1.00, the microwave power of 250 W, the solid-liquid ratio of 1：35 （g/mL） and the extracting time of 2.5 min. The verification tests showed that the yield of the pectin reached 26.36%, with the model predictions of 26.23% and the relative error of 0.50%. The experimental model could well predict the extracting result. The content of the galacturonic acid in the product was 76.90%. The water content was 10.30%. The experimental method can he used to extract the pectin from the peel residues of the Shaxi honeyed shaddock.