响应面试验优化超声波提取蜜瓜皮果胶工艺及其物理特性分析

doi:10.7506/spkx1002-6630-201616008

食品科学

响应面试验优化超声波提取蜜瓜皮果胶工艺及其物理特性分析

杨晓清，张莹楠，王丽丽，刘建志

1.内蒙古农业大学食品科学与工程学院，内蒙古呼和浩特 010018；2.兴安职业技术学院，内蒙古乌兰浩特 137400

出版日期:2016-08-25 发布日期:2016-08-30
基金资助:
内蒙古自然科学基金项目（2013MS1204）；内蒙古自治区高等学校科学研究项目（NJZY13078）

Optimization of Ultrasonic-Assisted Extraction of Pectin from Muskmelon Rind and Its Physical Characteristics

YANG Xiaoqing, ZHANG Yingnan, WANG Lili, LIU Jianzhi

1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China;
2. Xing’an Vocational and Technical College, Ulanhot 137400, China

Online:2016-08-25 Published:2016-08-30

摘要/Abstract

摘要：

以蜜瓜皮废渣中提取的果胶得率为考察指标，采用超声波辅助法，在单因素试验的基础上，利用响应面法研究超声时间、超声功率、料液比对蜜瓜皮果胶提取的主效应和交互作用，并建立了果胶得率与因素间的二次回归模型。结果表明，该模型极显著，预测性强；各因素对蜜瓜皮果胶得率影响的主次顺序依次为料液比、超声时间、超声功率；优化所得的最佳提取工艺条件为超声时间41 min、超声功率300 W、料液比1∶21（g/mL），此条件下果胶得率为1.76%；经傅里叶变换红外光谱分析和理化测定，所提取的果胶半乳糖醛酸含量为76.24%，酯化度为67.31%、是符合GB 25533—2010《食品添加剂果胶》要求的高酯果胶；该蜜瓜皮果胶对凝胶产品的凝胶强度提升率可达到140%，有较好的物理特性。

关键词: 响应面分析, 蜜瓜皮果胶, 超声波提取, 物理特性, 凝胶强度

Abstract:

This study was intended to optimize the process conditions for ultrasonic-assisted extraction of pectin from
muskmelon rind by the combined use of one-factor-at-a-time method and response surface methodology. For this purpose,
a quadratic regression model was developed indicating the effects of extraction parameters on pectin yield, and the main
effects and interactions of ultrasonic irradiation time, ultrasonic power and solid-to-solvent ratio on extraction efficiency
were examined. The results showed the model was highly statistically significant and had a good prediction performance.
The decreasing order of the effects of the studied variables on pectin yield was as follows: solid-to-solvent ratio >
ultrasonic irradiation time > ultrasonic power. The optimum extraction conditions that provided the maximum pectin yield
(1.76%) were obtained as 41 min; 300 W and 1:21 (g/mL) for ultrasonic irradiation time, power and solid-to-solvent ratio,
respectively. Physicochemical analyses and Fourier transform infrared spectroscopic (FTIR) studies revealed that the
extracted pectin had a galacturonic acid content of 76.24% and an esterification degree of 67.31% as a high-ester pectin
which was in line with the requirements of the national standard. By adding the pectin, the gel strength of gel products could
be enhanced by up to 140%, in turn resulting in improved physical characteristics.

Key words: response surface methodology, muskmelon rind pectin, ultrasonic-assisted extraction, physical characteristics, gel strength

中图分类号:

TQ432.7.1

杨晓清，张莹楠，王丽丽，刘建志. 响应面试验优化超声波提取蜜瓜皮果胶工艺及其物理特性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201616008.

YANG Xiaoqing, ZHANG Yingnan, WANG Lili, LIU Jianzhi. Optimization of Ultrasonic-Assisted Extraction of Pectin from Muskmelon Rind and Its Physical Characteristics[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201616008.

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响应面试验优化超声波提取蜜瓜皮果胶工艺及其物理特性分析

Optimization of Ultrasonic-Assisted Extraction of Pectin from Muskmelon Rind and Its Physical Characteristics

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