响应曲面法优化南瓜皮果胶的酶提工艺

Optimization on Enzyme Extraction Process of Pectin from Pumpkin Peel by Response Surface Method

研究南瓜(Cucurbita moschata)皮果胶的最佳提取工艺条件,在预试验的基础上采用Box-Behnken Design设计方法 ,研究了纤维素酶浓度、p H、液固比、提取温度及其交互作用对南瓜皮果胶提取率的影响。结果表明,最佳工艺条件为酶浓度0.5%、p H 4.34、温度40℃、液固比24.63∶1(m L∶g),在此条件下进行验证试验得到果胶提取率为16.3%。

optimal extract conditions for the extraction of pectin from the pumpkin peel were researched,on the basis of single factor tests,response surface analysis experiment was designed by Design Expert8.0.6 the effects of the concentration cellulose solution. material / liquid ratio. extraction temperature. extraction p H were investigated through experiment. The optimum extraction technology were Obtained as follows：the concentration of cellulose solution 0.5%,material / liquid ration 1∶24.63,extraction temperature 40 ℃,extraction p H 4.34. In this condition,the extraction rate of pectin was up to 16.25%. Under these conditions,the yield of pectin could be achieved to 16.3%.