响应面法优化香橼果胶提取工艺

Optimization of xiangyuan (C.wilsonii Tanaka) pectin extraction via response surface method

摘要: 为实现香橼果皮中酸解醇沉法提取果胶工艺的优化,本研究在单因素研究的基础上,采用响应面分析方法中的Box-Behnken实验设计法研究了液固比、pH、萃取时间及温度对果胶得率的影响,并建立了果胶得率与各参数之间的回归模型。研究结果表明:pH对果胶得率的影响最大,其次是萃取温度、液固比和时间。优化的萃取工艺条件为液固比25mL/g,pH2.0,反应温度85.0℃,反应时间1.75h,得率为15.52%。回归模型较好地反映和预测了果胶萃取的实际情况。

Abstract: For the optimization of pectin extraction from xiangyuan (C.wilsonii Tanaka) peel using hydrochloric acid extraction and ethanol precipitation method, a Box- Behnken design (BBD) was applied based on single factor experiments.Four independent variables (liquid- solid ratio, pH, extraction temperature and time) on the yield of pectin were evaluated.Results showed that pH was the most important factor followed by extraction temperature, then liquid-solid ratio and extraction time.The maximum yield of pectin (15.52%) was found when the liquid- solid ratio was 25mL /g, and hydrolyzed at pH2.0, 85.0℃ for 1.75h.Under the optimal conditions, the experimental values agreed with the predicted values by analysis of variance.