微波辅助提取柑橘鲜皮渣中果胶的工艺优化

doi:10.7506/spkx1002-6630-201224007

食品科学 ›› 2012, Vol. 33 ›› Issue (24): 31-35.doi: 10.7506/spkx1002-6630-201224007

微波辅助提取柑橘鲜皮渣中果胶的工艺优化

马亚琴1,2，吴厚玖1，周志钦2，孙志高1，王华1，张玉1

1.西南大学柑桔研究所，国家柑桔工程技术研究中心，重庆 400712；2.西南大学园艺园林学院，重庆 400712

收稿日期:2011-09-28 修回日期:2012-11-28 出版日期:2012-12-25 发布日期:2012-12-12
通讯作者: 马亚琴 E-mail:myaya211@163.com
基金资助:
国家现代柑桔产业技术体系;长江柑橘带橙汁加工关键技术研究与产业化开发

Optimizing the Microwave-Assisted Extraction of Pectin from Fresh Citrus Pomace

MA Ya-qin1,2，WU Hou-jiu1，ZHOU Zhi-qin2，SUN Zhi-gao1，WANG Hua1，ZHANG Yu1

1. Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing 400712, China；2. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400712, China

Received:2011-09-28 Revised:2012-11-28 Online:2012-12-25 Published:2012-12-12

摘要/Abstract

摘要：

应用微波辅助提取柑橘鲜皮渣中的果胶，探讨微波功率、料液比、微波时间和pH值4因素对柑橘鲜皮渣中果胶得率的影响。并利用响应面法对微波辅助提取果胶的工艺条件进行优化。回归方差分析结果表明：模型中一次项X1(pH值)、X2(微波时间)、X3(微波功率)对果胶得率的影响均达到显著水平；交互项X1X3的影响显著，但X1X2、X2X3不显著；二次项X12、X32均表现为极显著。表明各因素对果胶得率的影响不是简单的线性关系。考虑到实验的可行性以及效率等综合因素，确定微波辅助提取柑橘鲜皮渣中果胶的最佳工艺条件为微波功率626W、微波时间5.6min、pH1.5、料液比1:30(g/mL)，模型预测果胶得率为7.1%，在此微波条件下进行3次重复实验，果胶的平均得率为7.05%。

关键词: 柑橘皮渣, 果胶, 微波辅助提取, 响应面法

Abstract:

Response surface methodology was used to optimize the microwave-assisted extraction of pectin from fresh citrus pomace. Pectin yield was investigated with respect to four process conditions including microwave power, solid-to-solvent ratio, microwave treatment time and pH. An analysis of variance showed that pectin yield was affected significantly by the linear terms X1 (pH), X2 (microwave treatment time) and X3 (microwave power) and the interactive terms X1X3 in the fitted regression model had sigificant effects on pectin yield, neither of the quadratic terms X1X2 and X2X3 had significant effects, while the quadratic terms X12 and X32 had highly signifinant effects. These demonstrate that the effects of the factors (process conditions) on pectin yield were not simply linear. In view of practical feasibility, efficiency and other comprehensive factors, the optimal conditions for the microwave-assisted extraction of pectin from fresh citrus pomace were determined as 626 W of microwave power, 5.6 min of microwave treatment time, solvent pH 1.5, and 1:30 (g/mL) of solid-to-solvent ratio. The predicted maximum pectin yield under the optimized conditions was 7.1%, whereas the average actual value of 7.05% (n = 3).

Key words: citrus pomace, pectin, microwave-assisted extraction, response surface methodology

中图分类号:

TS201.1

马亚琴1,2，吴厚玖1，周志钦2，孙志高1，王华1，张玉1. 微波辅助提取柑橘鲜皮渣中果胶的工艺优化[J]. 食品科学, 2012, 33(24): 31-35.

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微波辅助提取柑橘鲜皮渣中果胶的工艺优化

Optimizing the Microwave-Assisted Extraction of Pectin from Fresh Citrus Pomace

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