摘要
在单因素实验基础上,运用Plackett-Burnman试验设计确定对果胶得率有显著影响的因子,进一步采用Box-Behnken试验设计优化了柚子皮中果胶的提取工艺。结果表明,酶法协同超声波辅助酸法提取柚子皮中果胶的最佳工艺为:酶用量1.7%、酶解时间70 min、料液比1∶25 g/m L、提取液p H2.0、超声功率260 W、提取温度83℃,提取时间50 min,在此条件下柚子皮中果胶得率达27.01%±0.91%。故采用酶法协同超声波辅助酸法能有效地提高果胶得率。
Based on the single factor experiments,the Plackett-Burnman test design to determine the factors that had significant influence on the pectin extraction rate,and Box-Behnken test was further designed to optimize the extraction process of pectin in grapefruit peel.The results showed that the optimal process for extracting pectin from shaddock peel by enzymatic method combined with ultrasonic assisted acid method was as follows: Enzyme dosage 1.7%,enzymatic hydrolysis time 70 min,solidliquid ratio 1 ∶ 25 g/m L,extract pH2.0,ultrasonic power 260 W,the extraction temperature 83 ℃,and the extraction time50 min. Under these conditions,the extraction rate of pectin in shaddock peel reached 27.01% ± 0.91%. Therefore,the enzymatic method,combined with ultrasonic assisted acid extraction of pectin in shaddock peel,could effectively increase the yield of pectin.
作者
刘媛洁
张良
胡欢平
严美婷
LIU Yuan-jie;ZHANG Liang;HU Huan-ping;YAN Mei-ting(Jiangxi Medical College,Shangrao 334000,China;Food Fermentation Institute of Jiangxi Province,Yichun 336000,China)
出处
《食品工业科技》
CAS
北大核心
2020年第4期114-119,共6页
Science and Technology of Food Industry
基金
江西省科技计划项目(20133BBF60037)
