食品科学 ›› 2013, Vol. 34 ›› Issue (6): 112-115.doi: 10.7506/spkx1002-6630-201306024

• 工艺技术 • 上一篇    下一篇

正交试验优化山楂果心果胶微波-盐酸-盐析法提取工艺

唐霞1,刘月英2,张子德1   

  1. 1.河北农业大学食品科技学院,河北 保定 071001;2.河北经贸大学生物科学与工程学院,河北 石家庄 050061
  • 收稿日期:2011-11-27 修回日期:2013-01-30 出版日期:2013-03-25 发布日期:2013-03-01
  • 通讯作者: 刘月英 E-mail:liuyueying07@126.com
  • 基金资助:
    河北省科技支撑计划项目

Orthogonal Array Design for the Optimization of Pectin Extraction from Hawthorn Pulp by Hydrochloric Acid Treatment, Microwave Heating and Salting Out

TANG Xia1,LIU Yue-ying2,ZHANG Zi-de1   

  1. 1. College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China;2. College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang 050061, China
  • Received:2011-11-27 Revised:2013-01-30 Online:2013-03-25 Published:2013-03-01
  • Contact: Yue-Ying LIU E-mail:liuyueying07@126.com

摘要: 以山楂果心为原料,采用微波-盐酸-盐析法,通过单因素及L9(34)正交试验分别研究了盐酸浓度、微波功率、微波时间、饱和硫酸铝溶液用量、料液比等因素对山楂果心提取液中果胶量及得率的影响。结果表明微波功率的影响最大,料液比的作用次之,饱和硫酸铝溶液用量的影响高于盐酸浓度,微波时间的影响最小;山楂果心中果胶提取的最佳条件为盐酸浓度0.05mol/L、微波功率800W、微波时间50s、料液比1:15,饱和硫酸铝溶液用量7mL,在此条件下果胶得率达5.87%。

关键词: 山楂果心, 果胶, 微波, 盐酸, 盐析, 提取

Abstract: Hawthorn pulp was used as the raw material to explore the effects of hydrochloric acid concentration, microwave power, microwave treatment time, saturated aluminum sulfate amount and material/liquid ratio on the extraction efficiency of pectin by one-factor-at-a-time method and orthogonal array design. The results indicated that the effect of microwave power revealed the strongest impact on extraction rate of pectin followed by material/liquid ratio, saturated aluminum sulfate amount, hydrochloric acid concentration and microwave treatment time. The optimal parameters for pectin extraction from hawthorn pulp were hydrochloric acid concentration of 0.05 mol/L, microwave power of 800 W, microwave treatment time of 50 s, material/liquid ratio of 1:15 and 7 mL of saturated aluminum sulfate. Under the optimal extraction conditions, the yield of pectin was 5.87%.

Key words: hawthorn pulp, pectin, microwave, hydrochloric acid, salting out, extraction

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