| 响应面法优化超声波辅助提取橘皮中果胶类化合物 |
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| 引用本文： | 耿敬章,刘军海,刁宇宙,倪娜.响应面法优化超声波辅助提取橘皮中果胶类化合物[J].食品工业科技,2009(12). |
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| 作者姓名： | 耿敬章 刘军海 刁宇宙 倪娜 |
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| 基金项目： | 陕西理工学院科研项目，陕西省教育厅专项基金 |
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| 摘 要： | 通过正交实验结合响应面法对超声波辅助酸解提取橘皮中果胶类化合物的提取工艺进行研究,探讨果胶类化合物提取的最佳工艺条件.结果表明:超声波辅助酸水解提取可以提高橘皮果胶类化合物的得率.提取液pH、超声波频率和提取温度对最终的果胶类化合物得率影响较大,其中提取液pH影响最为显著.响应面法优化后果胶的最佳提取工艺条件为:pH1.0、超声波频率20.7kHz、提取温度73℃,此时果胶类化合物得率可达18.2%.
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| 关 键 词： | 橘皮 果胶 超声波 提取 响应面法 |
Optimization of extraction for pectin compounds from orange peel with ultrasonics by response surface method |
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| GENG Jing-zhang,LIU Jun-hai,DIAO Yu-qing,NI Na.Optimization of extraction for pectin compounds from orange peel with ultrasonics by response surface method[J].Science and Technology of Food Industry,2009(12). |
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| Authors: | GENG Jing-zhang LIU Jun-hai DIAO Yu-qing NI Na |
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| Abstract: | The pectin was extracted from orange peel with hydrochloric acid and ultrasonic, and precipitated with ethanol .The influences of the pH value,the ratio of solid and liquid,the ultrasonic time,the ultrasonic frequency and the ultrasonic temperature on the extraction efficiency were investigated .The L_(16) (4~5 ) orthiogonal experiment and response surface method result showed that the optimum reaction condition was: pH value 1.0, ultrasonic frequency 20.7 kHz, extraction temperature 73℃.The best extraction content of pectin was 18.2%. |
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| Keywords: | orange peel pectin ultrasonic extraction response surface method |
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