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中国精品科技期刊2020
刘晓霞, 苏平, 吴秋敏. 响应面分析法优化黄秋葵花中果胶的提取工艺研究[J]. 食品工业科技, 2014, (16): 270-273. DOI: 10.13386/j.issn1002-0306.2014.16.051
引用本文: 刘晓霞, 苏平, 吴秋敏. 响应面分析法优化黄秋葵花中果胶的提取工艺研究[J]. 食品工业科技, 2014, (16): 270-273. DOI: 10.13386/j.issn1002-0306.2014.16.051
LIU Xiao-xia, SU Ping, WU Qiu-min. Optimization of pectin extraction from Okra flowers by response surface method[J]. Science and Technology of Food Industry, 2014, (16): 270-273. DOI: 10.13386/j.issn1002-0306.2014.16.051
Citation: LIU Xiao-xia, SU Ping, WU Qiu-min. Optimization of pectin extraction from Okra flowers by response surface method[J]. Science and Technology of Food Industry, 2014, (16): 270-273. DOI: 10.13386/j.issn1002-0306.2014.16.051

响应面分析法优化黄秋葵花中果胶的提取工艺研究

Optimization of pectin extraction from Okra flowers by response surface method

  • 摘要: 通过响应面分析法对黄秋葵花果胶的提取工艺进行优化。以黄秋葵花为原料,采用酸解乙醇沉淀的方法提取黄秋葵花果胶,探讨酸种类、料液比、提取液pH、提取温度、提取时间对果胶提取率的影响。在单因素实验基础上,采用响应面对黄秋葵花果胶的提取工艺条件进行优化。研究表明,黄秋葵花果胶提取的最佳工艺条件为:料液比1∶30,提取温度90℃,盐酸溶液pH=1.60和提取时间2.76h,此时果胶理论得率达32.26%,验证值为32.46%,相对误差为0.62%。因此,该研究对产业化制备果胶有一定理论指导价值。 

     

    Abstract: Response Surface Method (RSM) was applied to optimize the pectin extraction condition of Okra flowers.Acid hydrolysis followed by ethanol precipitation was used to extract pectin from Okra flowers in the present work. The effects of acid kinds, material-to-liquid ratio, extraction temperature, extraction time and pH of HCl soiution on the extraction yield of pectin were discussed. Based on the single-factor method, the optimum extraction conditions were obtained by response surface method. As a result, the optimal conditions for pectin extraction were determined as follows:material-to-liquid ratio 1∶30, temperature 90℃, extraction time2.76 h, and pH1.60. Under these conditions, the actual pectin yield was 32.46%, which was close to the predicted value of 32.26%. Thus, the optimized process could provide a useful guidance for industrial pectin preparation.

     

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