苹果渣果胶超声波辅助提取工艺优化与抗氧化性研究

目的 优化苹果渣中果胶超声波辅助提取工艺,并考查所提取果胶的抗氧化性.方法 在单因素实验的基础上,选取了料液比、pH、提取温度、超声波功率为因变量,以苹果渣中果胶得率为响应值,应用响应面设计方法建立数学模型并进行分析.结果 料液比、pH、提取温度、超声波功率对苹果渣中果胶得率的影响依次为:料液比＞pH＞提取温度＞超声波...

Study on the ultrasonic-assisted extraction process optimization and antioxidant activity of pectin from apple pomace

Objective To optimize the ultrasonic assisted extraction process of pectin from apple pomace,and examine the antioxidant activity of the extracted pectin.Methods The ratio of solid to liquid,pH,extraction temperature and ultrasonic power were selected as the experimental factors based on the basis of single factor test,and the pectin extraction rate in apple pomace was taken as the response face value.The mathematical model was established and analyzed by response surface design method.Results The effects of 4 factors on pectin extraction rate in apple pomace were as follows:the ratio of solid to liquid>pH>extraction temperature>ultrasonic power.The optimal extraction rate of pectin from apple pomace was as follows:The ratio of solid to liquid was 1:20(g:mL),pH was 2.4,extraction temperature was 86℃,and the ultrasonic power was 425 W.Under this condition,the optimal extraction rate of pectin from apple pomace was 10.26%.In the antioxidant test of pectin ultrasonic-assisted extraction process in apple pomace,the extracted pectin had certain scavenging ability on hydroxyl radicals,and had strong scavenging ability on superoxide anion radicals.Conclusion The ultrasonic assisted extraction process of pectin from apple pomace optimized by response surface methodology is feasible,and the extracted pectin from apple pomace has certain antioxidant activity.