摘要
应用响应面分析法对菊芋渣中果胶的提取工艺进行优化。首先研究了不同的提取剂种类(盐酸、硫酸、亚硫酸、磷酸)对果胶得率的影响,结果表明磷酸提取效果最佳。在单因素试验的基础上,以磷酸为提取剂,采用Box-Behnken试验设计方案,以提取温度、p H值、提取时间、液料比为影响因素,以果胶得率为响应值,通过响应面分析法得到菊芋渣果胶的最佳提取条件为提取温度100℃、p H 1.52、提取时间63.62 min、液料比44.4∶1(m L/g),此条件下果胶的最高得率为18.76%。在最优条件下进行验证实验,实际提取结果为(18.52±0.9)%,这与模型预测值吻合,说明建立的模型可行。测定最优条件下获得果胶样品的红外光谱结构并进行了解析,分析果胶产品的性质发现,各项指标均符合GB 25533—2010《食品添加剂:果胶》的要求。
Response surface design was employed to optimize the extraction of pectin from Jerusalem artichoke pulp. Different solvents(hydrochloric acid, sulfuric acid, sulphurous acid and phosphoric acid) were compared on the yield of pectin. Results showed that phosphoric acid revealed better extraction efficiency. Based on single factor experiments, BoxBehnken Design was used to explore the effects of processing variables(extraction temperature, p H, extraction duration and liquid-to-solid ratio) on the yield of pectin. Under the optimal extraction conditions: p H 1.52, 63.62 min, 100 ℃ and a liquid-to-solid ratio of 44.4:1(m L/g), the maximum predicted pectin yield was 18.76%. Experiments conducted under these conditions led to an extraction yield of(18.52 ± 0.9)%, which was consistent with the predicted value. Therefore, the established model was feasible. Moreover, FTIR spectroscopy was used to analyze pectin structure. The obtained product was analyzed for its physicochemical parameters and all analytical results met the requirements of the national standard(GB 25533—2010).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第24期29-34,共6页
Food Science
基金
国家高技术研究发展计划(863计划)项目(2012AA021205)
"十二五"国家科技支撑计划项目(2011BAC02B04)
泰山学者建设工程专项
关键词
菊芋渣
果胶
响应面法
性质
Jerusalem artichoke pulp
pectin
response surface methodology
properties
