微波辅助提取核桃青皮果胶的工艺优化

摘要

Walnut green husk was taken as raw material.Microwave assisted extraction of pectin from walnut peel and the extraction process was optimized. On the basis of single factor test, the 3 factors of microwave tem-perature, microwave power and pH value of liquid are determined as independent variables.The Box-Benhnken experimental design was carried out with the response value of pectin yield , and the relationship between the in-dependent variable and the response value was studied. To establish and analyze the mathematical model of the factors and indicators, to establish the optimum extraction technology of pectin from walnut peel.The results showed that the optimum conditions of microwave assisted extraction of pectin from walnut peel for microwave temperature 56℃, microwave power 540 W, extraction liquid for pH 3.5.The theoretical value of the yield of pectin under this condition was 90.1174 mg/g, The actual yield of pectin was 89.7694 mg/g.The relative error between the theoretical values of the model analysis was 0.39%<0.5%. It shows that the regression equation obtained after optimization has some practical guiding significance. Acid water bath microwave assisted method compared with the traditional walnut peel pectin yield increased to 11.56%.%以核桃青皮为原料,采用微波辅助水浴提取核桃青皮果胶并对提取工艺进行优化.在单因素试验的基础上,确定微波温度、微波功率、液料pH值3个因素为自变量,以果胶得率为响应值进行Box-Benhnken试验设计,研究自变量与响应值之间的关系,建立并分析各因素与指标的数学模型,以确立核桃青皮果胶的最佳提取工艺.结果表明:微波辅助提取核桃青皮果胶的最佳工艺条件为微波温度56℃,微波功率540 W,提取液料pH为3.5,此条件下的果胶得率的理论值为90.1174 mg/g,实际测得的果胶得率为89.7694 mg/g,与模型分析的理论值之间的相对误差为0.39%<0.5%,说明优化后得出的回归方程具有一定的实践指导意义;微波辅助法与传统的酸法水浴相比核桃青皮果胶得率提高11.56%.