食品与发酵工业2024，Vol.50Issue(20)：64-71,8.DOI:10.13995/j.cnki.11-1802/ts.037776
响应面法优化超高压辅助柚子皮果胶提取工艺及理化特性分析
Optimization of ultra-high pressure assisted extraction of pectin from grapefruit peel by response surface method and analysis of physicochemical properties
摘要
Abstract
To achieve high-value utilization of grapefruit peel,grapefruit peel pectin(GPP)was extracted by ultra-high pressure as-sisted citric acid method.In this study,the pectin yield was investigated as an index,and the liquid-solid ratio,the value of pH,pres-sure,and holding pressure time were used as single factors.The extraction process was optimized based on the single-factor test using the Box-Behnken design with the response surface method.It was compared with the common acid-extracted grapefruit peel pectin(AGPP)in industry and commercial grapefruit peel pectin(CGPP)to study the characteristics of pectin extracted under optimal conditions.It was found that the optimal extraction process conditions for GPP were the liquid-solid ratio of 27∶1(mL∶g),pH 1.9,pressure of 324 MPa,and holding pressure time of 5 min,under which the pectin yield could reach 21.56％.The resulting pectin had a moisture content of 9.49％,acid insoluble ash content of 0.42％,a galacturonic acid content of 80.06％,a solubility of 81.25％,a degree of esterification of 58.84％,and the total phenolic content of 24.70 mg GAE/g pectin.In addition,GPP had higher apparent viscosity and oxidation re-sistance compared to AGPP and CGPP.The study showed that extracted GPP by ultra-high pressure was of good quality and could be po-tentially utilized as a food ingredient in the food sector.关键词
超高压/柠檬酸/柚子皮/果胶Key words
ultra-high pressure/citric acid/grapefruit peel/pectin引用本文复制引用
赵瑞娜,文晶桃,范国忠,李爱霞,郭兆斌,师希雄..响应面法优化超高压辅助柚子皮果胶提取工艺及理化特性分析[J].食品与发酵工业,2024,50(20):64-71,8.基金项目
国家自然科学基金项目(32260552) （32260552）
甘肃传统肉制品绿色制造技术研究及产业化示范(20YF3NA014) （20YF3NA014）
