火龙果皮中果胶的提取工艺优化及理化性质分析

Optimization of Extraction Technology and Physicochemical Properties of Pectin from Peel of Pitaya

采用单因素、正交分析法分析果胶提取工艺,再根据Box-Behnken试验设计原理,选取液料比、提取温度、提取时间、提取液pH值4个因素对酸提醇沉淀工艺进行正交设计和响应面优化,最后对果胶理化性质进行分析。结果表明:正交设计和响应面法两种方法在分析各因素火龙果皮中果胶提取率的影响上所得结果基本一致,即提取时间>液料比>提取温度>pH值,正交试验确定的最佳工艺为:液料比40∶1(mL/g)、pH4.0、提取时间100 min、温度50℃。响应面试验确定的最佳工艺为:液料比39∶1(mL/g),溶液pH4.0,提取时间105 min,提取温度51℃。通过二者确定的最佳条件进行验证试验,结果表明按照响应面法分析的最佳工艺条件所得的提取率高于正交试验7.1%。因此,火龙果皮中果胶提取的最佳工艺以响应面法为准,该条件下火龙果皮中果胶得率为35.41%。提取的果胶各项理化指标符合国标要求,为生产加工火龙果皮果胶提供低廉、高效、简单的提取方法。

Analysis of pectin extraction process by single factor and orthogonal experimental design,according to the principle of Box-Behnken,the ratio of solid to solvent,extraction temperature,extraction time,pH values of the four factors on the acid extraction and ethanol were optimized orthogonal design and response surface precipitation process,finally the physicochemical properties were analyzed on pectin. The results showed that the orthogonal design and response surface analysis of two methods,two methods in the analysis of various factors in Pitaya peel pectin extraction rate influence on the results were consistent,namely extraction time 〉liquid material ratio 〉extraction temperature 〉pH,the optimum orthogonal test was determined as follow：liquid material ratio 40 ∶ 1（mL/g）,extraction time 100 min,pH 4.0,a temperature of 50 ℃. The optimal extraction conditions were determined as follows：liquid material ratio 39 ∶ 1（mL/g）,solution pH4.0,extraction time 105 min,extraction temperature of 51 ℃. According to the best conditions determined by two tests,the results showed that the extraction rate based on response surface methodology was higher than that of orthogonal test 7.1 %. Therefore,the best technology to extract pectin from pitaya peel was response surface methodology. Under this condition,the yield of pectin from pitaya peel was 35.41 %. The physical and chemical indexes of the extracted pectin met the requirements of the national standard,and it provided a low,efficient and simple method for the production and processing of the pectin.