正交试验优化橄榄渣果胶酸法提取工艺

Orthogonal Experiment Optimization of the Acid Extraction Processfor Pectin from Olive Residue

为提高橄榄渣的综合利用价值,对橄榄渣果胶提取工艺进行优化。在单因素试验的研究基础上,以提取温度、料液比、pH及提取时间为影响因素,以果胶提取率为衡量指标,设计L_(9)(3^(4))正交试验对果胶提取条件进行优化。结果表明:橄榄渣果胶提取率影响因素的大小顺序为料液比>pH>提取温度>提取时间,最优提取工艺条件为:浸提温度85℃,料液比(g/mL)为1∶25,料液pH值为1.5,浸提时间80 min,在该最优提取工艺条件下,橄榄渣果胶的提取率为6.15%。

In order to improve the comprehensive utilization value of olive residue,the extraction process of pectin from olive residue was optimized.Based on the study of single factor experiment,the L_(9)(3^(4))orthogonal experiment was designed to optimize the extraction conditions of pectin by taking the extraction temperature,the ratio of solid to liquid,pH and extraction time as the influencing factors and the extraction rate of pectin as the measure index.The results showed that the order of the factors affecting the extraction rate of pectin from olive residues was the ratio of solid to liquid>pH>extraction temperature>extraction time.The optimum extraction technological conditions were as follows:the extraction temperature was 85℃,the ratio of solid to liquid(g/mL)was 1∶25,the pH value was 1.5,and the extraction time was 80 min.Under the optimum extraction conditions,the extraction rate of pectin from olive residues was 6.15%.