| 赵静.龙安柚柚皮果胶超声波辅助复合酶法提取工艺优化[J].中国南方果树,2023,52(6): |
| 龙安柚柚皮果胶超声波辅助复合酶法提取工艺优化 |
| Optimization on Technology Conditions Extracted Pectin from Long’an pomelo peel by Ultrasonic and Complex enzyme-assisted method |
| 投稿时间：2022-12-06 修订日期：2023-01-04 |
| DOI：10.13938/j.issn.1007-1431.20220719 |
| 中文关键词: 龙安柚 果胶 超声波 Plackett -Burman试验设计 Box-Behnken试验设计 |
| 英文关键词:Citrus grandis var.Longan pectin ultrasonic Plackett-Burman experiment Box-Behnken experiment |
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| 中文摘要: |
| 以龙安柚果皮为原料，采用超声波辅助复合酶法提取果胶，在单因素试验基础上利用Plackett -Burman试验设计筛选影响龙安柚柚皮果胶得率的关键因素，再采用Box-Behnken试验设计对果胶的提取工艺进行优化。结果表明：影响龙安柚柚皮果胶得率的关键因素为提取pH、酶解时间、超声功率和提取温度。最佳提取工艺为料液比1∶40、提取pH 5.0、提取时间30 min、酶解温度50 ℃、酶解时间59 min、复合酶比例1∶3、超声功率70W、提取温度51 ℃，果胶得率可达27.43%。 |
| 英文摘要: |
| In order to improve utilization rate of the Long’an pomelo peel(LPP), the pectin of pomelo peel was extracted by ultrasonic and complex enzymes-assisted method, Based on the single-factor experiments, the key factors affecting the yield of LPP were screened with Plackett-Burman design，and the extraction of LPP was optimized with Box-Behnken experiment．Results indicated that the key factors were pH，enzymatic hydrolysis time, ultrasonic power and extraction temperature．In addition, the optimal extraction conditions were solid to liquid ratio 1∶40 , extract pH 5, extraction time 30 min, enzymatic hydrolysis temperature 50 ℃,enzymatic hydrolysis time 59 min, the mass ratio of complex enzymes(cellulase∶papain) of 1∶3, ultrasonic power 70 W and the extraction temperature 51 ℃,Under these conditions, the extraction yield of LPP was 27.43%. |
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