高压脉冲电场协同酶法提取秋葵果胶的研究

Study on extraction of okra pectin by high intensity pulsed electric fields combined with enzymatic

运用响应面分析法对高压脉冲电场协同酶法提取秋葵果胶的工艺进行优化。基于料液比、溶液pH、酶用量、酶解时间、酶解温度、电场强度和脉冲数等单因素试验的基础上,选取料液比、酶解温度、电场强度和脉冲数四个对果胶得率有显著影响的因素为自变量,以果胶得率为响应值,运用响应面法优化并确定高压脉冲电场协同酶法提取秋葵果胶的最佳工艺为:先高压脉冲电场提取再进行酶解处理,料液比1∶28(g/mL)、酶用量600U/g、溶液pH5.5、提取温度53℃、电场强度10kV/cm、脉冲数9个、酶解时间20min,果胶得率可达17.62%。验证试验值与模型预测值拟合良好,该技术能实现秋葵中果胶成分的高效提取。

The response surface method(RSM)was used to optimize the process of okra pectin by high intensity pulsed electric fields.Based on single-factor experiment results on material-liquid ratio,solution pH,enzyme dosage,enzymolysis time,enzymolysis temperature,electric field intensity,and pulse number,four factors that have a significant influence on the pectin yield were selected as independent variables,they are material-liquid ratio,enzymolysis temperature,electric field intensity,and pulse number.Taking pectin yield as the response value,response surface method was used to determine the best process of extracting okra pectin.The optimized process conditions were:ratio of material to liquid 1∶28(g/mL),enzyme amount 600U/g,pH5.5,extraction temperature 53℃,electric field strength 10kV/cm,number of pulses 9 and enzymolysis time 20min.Under these conditions,the yield of okra pectin could reach 17.62%.The test value fits well with the predicted value,and the method can efficiently extract pectin from okra.