联合提取分离苹果渣果胶和多酚工艺优化.pdfVIP

第28 卷 第23 期 农 业 工 程 学 报 Vol.28 No.23 286 2012 年 12 月 Transactions of the Chinese Society of Agricultural Engineering Dec. 2012 Optimization of combined extraction and separation of pectins and polyphenols from apple pomace 1 2 1 1 1※ Wang Ou , Wei Ying , Zhang Di , Zhou Feng , Ji Baoping (1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. China National Research Institute of Food Fermentation Industries, Beijing 100027, China ) Abstract: In order to investigate the optimal process conditions for the combined recovery of pectins and polyphenols from apple pomace of apple juice by-product, the dried apple pomace was extracted with acid method and separated by a hydrophobic styrene macroporous resin. The factors affecting extraction yield, including pH value, temperature, extracting time and solid/liquid ratio were analyzed to optimize the co-extraction technologies. The evaluation index included extraction rate on the yield of pectins and polyphenols, and separation rate on the polyphenol adsorption, pectin adsorption and pectin chroma. The different extraction technologies and six macroporous resins were evaluated using the method of multiple attribute decision making (MADM) algorithm based on interval number. The optimal conditions of combined extraction were obtained with pH value 2.0, temperature 95℃, time 1.5 h and solid/liquid ratio 1:20 (g/mL). The mean pectin and polyphenol yields were 196.49 and 10.98 mg/g respectively, which possessing 92.28% and 85.92% of the high