食品工业科技2017，Vol.38Issue(11)：270-275,6.DOI:10.13386/j.issn1002-0306.2017.11.043
响应面法优化超声辅助离子液体提取籽瓜果胶工艺的研究
Optimization of sonication-assisted extraction of pectin from seed melon by response surface methodology
摘要
Abstract
In order to explore the effect of response surface methodology on the extraction purity of seed pectin,the extraction of pectin from seed water melon by ionic liquid was studied with ultrasonic extraction.The effects of ultrasonic power,ultrasonic time,extraction temperature on the content of galacturonic acid in pectin extract were investigated by response surface design.The optimum conditions were as follows:1 mol/L 1-butyl-3-methylimidazolium chloride ([Bmim] Cl) as extraction agent,ultrasonic power of 300 W,ultrasonic time of 40 min,extraction temperature of 70 ℃℃ o And the ratio of material to liquid was 1 ∶ 20 (g/mL).The theoretical value of galacturonic acid content in extracted pectin was 82.42％ and the measured value was 82.89％.The actual measured value was in accordance with the theoretical calculation.And this research provide the theoretical basis for comprehensive utilization of seed watermelon resources.关键词
籽瓜/半乳糖醛酸/离子液体/超声提取/响应面Key words
seed melon/ionic liquid/ultrasonic extraction/response surface/galactose分类
轻工纺织引用本文复制引用
安仕豪,赵芳芳,魏佳,孙俪娜,吴斌..响应面法优化超声辅助离子液体提取籽瓜果胶工艺的研究[J].食品工业科技,2017,38(11):270-275,6.基金项目
新疆自治区级公益性科研院所基本科研业务费专项 （）
籽瓜中瓜氨酸的分析袁征和提取工艺研究(KY2013045). （KY2013045）
