响应面试验优化超声辅助提取柚皮纤维素工艺

doi:10.7506/spkx1002-6630-201514007

食品科学

响应面试验优化超声辅助提取柚皮纤维素工艺

曾小峰1，白小鸣1,2，盖智星1，彭雪娇1，王华1,3,*

1.西南大学柑桔研究所，重庆 400712；2.西南大学食品科学学院，重庆 400715；
3.国家柑桔工程技术研究中心，重庆 400712

出版日期:2015-07-25 发布日期:2015-07-15
通讯作者: 王华
基金资助:
重庆市应用开发计划项目（cstc2013yykfB00001）；公益性行业（农业）科研专项（201503142）

Optimization of Ultrasonic-Assisted Extraction of Cellulose from Pomelo Peel by Response Surface Methodology

ZENG Xiaofeng1, BIAO Xiaoming1,2, GE Zhixing1, PENG Xuejiao1, WANG Hua1,3,*

1. Citrus Research Institute, Southwest University, Chongqing 400712, China; 2. College of Food Science, Southwest University,
Chongqing 400715, China; 3. National Citrus Engineering Research Center, Chongqing 400712, China

Online:2015-07-25 Published:2015-07-15
Contact: WANG Hua

摘要/Abstract

摘要：

以柚皮为原料研究超声辅助提取纤维素的工艺条件，通过单因素试验，分别考察氢氧化钠质量浓度、提取温度、提取时间及过氧化氢体积分数对柚皮纤维素含量的影响。在此基础上，应用响应面分析氢氧化钠质量浓度、提取温度、提取时间及三者两两交互作用对响应值的影响，确定了柚皮纤维素提取的最佳工艺参数。结果表明：各因素对纤维素含量影响的显著性表现为提取温度＞氢氧化钠质量浓度＞提取时间，通过响应面法优化的最佳工艺条件为氢氧化钠质量浓度为9.4 g/100 mL、提取温度为84 ℃、提取时间为77 min，在此条件下柚皮纤维素含量为63.12%。

关键词: 柚皮, 纤维素, 超声波提取, 响应面

Abstract:

The present study optimized the ultrasonic-assisted extraction of cellulose from pomelo peel by the combined use
of single factor method and response surface methodology (RSM). In the extraction process, pomelo peel was ultrasonically
treated with (NaOH) at a certain temperature for the removal of hemicelluloses, followed by further removal of lignin
and simultaneous decolorization with hydrogen peroxide. The influences of sodium hydroxide concentration, extraction
temperature, ultrasonication time and hydrogen peroxide concentration, as well as interactions among the former three
variables on the cellulose content (i.e., purity) of pomelo peel extract were investigated. The results indicated that the
cellulose content of pomelo peel extract was affected in decreasing order by the following factors: extraction temperature >
sodium hydroxide concentration > ultrasonication time. Through response surface methodology, the process conditions
for hemicelluloses removal were optimized as follows: NaOH concentration 9.4 g/100 mL, temperature 84 ℃ and
ultrasonication time 77 min. Under these conditions, the purity of cellulose extracted from pomelo peel was 63.12%.

Key words: pomelo peel, cellulose, ultrasonic-assisted extraction, response surface methodology

中图分类号:

TS255.3

曾小峰1，白小鸣1,2，盖智星1，彭雪娇1，王华1,3,*. 响应面试验优化超声辅助提取柚皮纤维素工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201514007.

ZENG Xiaofeng1, BIAO Xiaoming1,2, GE Zhixing1, PENG Xuejiao1, WANG Hua1,3,*. Optimization of Ultrasonic-Assisted Extraction of Cellulose from Pomelo Peel by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514007.

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响应面试验优化超声辅助提取柚皮纤维素工艺

Optimization of Ultrasonic-Assisted Extraction of Cellulose from Pomelo Peel by Response Surface Methodology

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