响应面法优化甘薯果胶草酸盐提取工艺.PDF

※工艺技术 食品科学 2013, Vol.34, No.18 61 响应面法优化甘薯果胶草酸盐提取工艺 ∗ 梁新红，孙俊良 ，张永帅 (河南科技学院食品学院，河南 新乡 453003) 摘  要：以分离淀粉后的甘薯渣为原料，研究草酸盐法提取甘薯果胶的工艺条件。以草酸盐为提取剂，利用单因 素和响应面法对甘薯果胶提取工艺进行优化。响应面试验分析结果表明：甘薯果胶最适提取条件为温度95.07 ℃、 时间1.93h、pH5.8 、草酸铵质量浓度为5.0mg/mL ，此条件下，甘薯果胶理论上可以达到最高提取率11.36%，纯度 79.68% 。验证实验中提取率为11.19%，纯度为79.95% ，与理论值较为接近，表明数学模型对优化甘薯渣果胶提取 工艺是可行的。 关键词：甘薯果胶；草酸盐提取；响应面分析 Optimization of Ammonium Oxalate Extraction of Pectin from Sweet Potato by Response Surface Methodology * LIANG Xin-hong ，SUN Jun-liang ，ZHANG Yong-shuai (College of Food, Henan Institute of Science and Technology, Xinxiang 453003, China) Abstract ：Response surface methodology was applied to establish the optimal conditions for pectin extraction from sweet potato residues left after starch extraction using ammonium oxalate as the extraction solvent. Extraction at 95.07 ℃ for 1.93 h with 5.0 mg/mL ammonium oxalate at pH 5.8 proved optimal. The maximum predicted yield and purity of pectin under the optimized conditions were respectively 11.36% and 76.68% versus 11.19% and 79.95% obtained in validation experiments. This close agreement between the experimental and model predicted results indicates the mathematical model is valid for predicting the extraction of pectin from sweet potato residues. Key words ：sweet potato pectin；ammonium oxalate extraction ；response surface methodology 中图分类号：TS202.3 文献标志码：A 文章编号：1002-6630(2013)18-0061-04 doi:10.7506/spkx1002-6630-201318013 果胶是一类富含半乳糖醛酸的多糖的总称，果胶作 果胶酸钙中钙离子螯合生成可溶性盐，增加果胶溶解 为可溶性膳食纤维，具有抗癌、治疗糖尿病、抗腹泻等功 性。王媛莉等[18]应用草酸盐法提取豆腐柴中果胶，取得 效；在食品