Optimization of Ultrasonic-assisted Extraction of Pectin from Mango (M. indica, L. cv. Ivory) Peel using Response Surface Methodology

摘要

Response surface methodology was applied to optimize conditions for the ultrasonic-assisted extraction of pectin from mango (Mangifera indica L., cv. Ivory) peel. The independent variables studied were: extraction time (XI) of 15-45 min, extraction temperature (X2) of 60-70oC, ultrasonic power (X3) of 240-400 W and extraction pH (X4) of pH 1.5-2.5. Statistical analyses indicated that the four variables and the quadratic terms had significant effects on pectin yield, and there were significant interactions between XI and X2 variables. The BoxBehnken design showed that polynomial regression models were in good agreement with the experimental data, and the coefficient was determined to be 0.9986 for pectin yield. Optimum extraction conditions were as follows: extraction time of 33 min, extraction temperature of 71.6oC, ultrasonic power at 332 W and extraction at pH 2.1. Under these conditions, the experimental yield of pectin was 23.8 ±0.13%, which closely matched the predicted value of 23.85%.