响应面法优化超声波辅助提取沃柑皮中果胶工艺研究

Optimization of ultrasonic-assisted extraction of pectin from Orah peel by response surface methodology

以沃柑皮为原料,采用超声波辅助乙醇提取沃柑皮中果胶,通过单因素试验考察了液料比、提取液pH、超声时间和提取温度对提取率的影响,以沃柑皮中果胶提取率为最终指标,同时采用响应面试验设计优化了提取工艺条件。结果表明:沃柑皮中果胶提取最佳工艺条件为:液料比33∶1(mL/g)、提取液pH为2.5、超声时间69min、提取温度69℃、超声功率180W。在此工艺条件下,沃柑皮中的果胶提取率为20.32%。该研究为沃柑皮果胶的提取工艺提供了理论基础。

In this study,the pectin was extracted from Orah peel by ultrasonic-assisted ethanol.The effects of liquid-material ratio,pH value of extraction solution,ultrasonic time and extraction temperature on the extraction rate were investigated by single factor test.The pectin extraction rate in Orah peel was taken as the final index,and the extraction process conditions were optimized by response surface experiment design.The results showed that the optimum extraction conditions of pectin from orah peel were as follows:liquid material ratio 33∶1(mL/g),pH value of extraction solution 2.5,ultrasonic time 69min,extraction temperature 69℃ and ultrasonic power 180W.Under these conditions,the extraction rate of pectin from Orah peel was 20.32%.This study provides a theoretical basis for the extraction of pectin from Orah peel.