蓝莓酒渣中果胶提取工艺的研究

Extraction Process of Pectin from Blueberry Wine Residue

采用酸提醇沉和响应面法优化蓝莓酒渣中果胶提取的最佳工艺。以蓝莓酒渣中果胶得率为指标,研究溶液的pH、提取时间、提取温度和水料比对果胶得率的影响。在单因素试验的基础上,通过响应面分析法确定蓝莓酒渣中果胶的最佳提取工艺。研究结果表明最佳提取工艺为pH值3.0,提取温度70℃、提取时间75 min、水料比251,果胶得率2.68%。

In this study,the acid extraction and alcohol precipitation and the response surface analysis were used to optimize the extraction process of pectin from blueberry wine residue.The effects of pH,extraction time,extraction temperature and ratio of water to material on pectin yield were studied.On the basis of single factor experiment,response surface analysis was used to determine the best extraction technology of pectin from blueberry wine residue.The results showed that the optimal extraction process was as follows:pH 3.0,extraction temperature(70℃),extraction time(75 min),water-material ratio(25:1),under these conditions,the pectin yield was 2.68%.