| 张星启， 宋贤良， 陈颖森，等.响应面优化菠萝蜜果皮果胶的酶法提取工艺[J].广东农业科学,2015,42(3):89-93 |
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响应面优化菠萝蜜果皮果胶的酶法提取工艺 |
| Optimization of enzymatic extraction process for pectin from jackfruit peel by response surface methodology |
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| DOI： |
| 中文关键词: 菠萝蜜果皮 果胶 酶法 响应面法 |
| 英文关键词: jackfruit peel pectin enzymatic method response surface methodology |
| 基金项目: |
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| 摘要点击次数: 1997 |
| 全文下载次数: 798 |
| 中文摘要: |
| 采用酶法提取菠萝蜜皮中的果胶，研究加酶量、酶解时间、温度和 pH 值等因素对果胶得率的影
响，并通过响应面分析法优化了果胶提取工艺。 结果表明，随加酶量增加、酶解时间延长、酶解温度上升、pH 值
增大，果胶得率呈先增加后减小的趋势变化。 经试验优化得到果胶提取的最佳工艺条件为：加酶量 0.6%、酶解
时间 6.2h、pH 值 4.7、酶解温度 50益，此条件下测得果胶得率为 11.3%。红外光谱分析表明，菠萝蜜提取物分子
中含有部分乙酰基、酯基和甲氧基，为具有一般结构的低酯化度果胶。 |
| 英文摘要: |
| Pectin from jackfruit peel was extracted by enzymatic method. The effects of enzyme concentration,enzymolysis time, temperature and pH on the yield of pectin were studied in this paper. Based on single factor test,extraction process was optimized by response surface methodology. Results showed that the yield of pectin firstly increased and then decreased with the increase of enzyme concentration, prolonging of enzymolysis time, rise of temperature and pH. The optimal process conditions were as follows: enzyme dosage of 0.6% for 6.2 h, pH 4.7 at 50. In these conditions, the practical value of pectin yield was 11.3%. FT-IR was applied to determine the structure of extract, and the results demonstrated that the extract was low-ester pectin including some methoxyl and acetyl in pectin molecule. |
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