CAJ | 학술논문

为优化乳酸辅助提取菠萝皮果胶的工艺，在单因素实验的基础上，利用响应面法建立了菠萝皮果胶提取工艺的二次响应面方程。实验证实提取时间、乳酸浓度、液料比、提取温度对菠萝皮果胶提取率有不同的影响。结果表明，在实验范围内，各工艺条件对菠萝皮果胶提取率的影响大小顺序为：提取温度>乳酸浓度>提取时间>液料比。菠萝皮果胶提取的最佳工艺参数：提取时间96 min，乳酸浓度8.25%，液料比25 mL·g-1，提取温度74℃，在此条件下，菠萝皮果胶提取率达8.47%，与预测值相对误差为0.58%，验证了该模型的有效性，表明该提取工艺条件合理可行。
위우화유산보조제취파라피과효적공예，재단인소실험적기출상，이용향응면법건립료파라피과효제취공예적이차향응면방정。실험증실제취시간、유산농도、액료비、제취온도대파라피과효제취솔유불동적영향。결과표명，재실험범위내，각공예조건대파라피과효제취솔적영향대소순서위：제취온도>유산농도>제취시간>액료비。파라피과효제취적최가공예삼수：제취시간96 min，유산농도8.25%，액료비25 mL·g-1，제취온도74℃，재차조건하，파라피과효제취솔체8.47%，여예측치상대오차위0.58%，험증료해모형적유효성，표명해제취공예조건합리가행。
To well-utilized pineapple peel pectin, lactic acid-assisted extraction was applied for its extraction from pineapple peel. The single factor experiment and response surface method were used to optimize the effect of processing parameters on extraction yield of pectin such as time, lactic acid concentration, ratio of liquid to material and temperature, the different factors had different effects on the extraction yield of pectin. The results showed that the effect order of four factors on the pectin yield was as follows: temperature, lactic acid concentration, time and ratio of liquid to material. And the optimal extraction conditions of pectin from pineapple peel were: time 96 min, lactic acid concentration 8.25%, ratio of liquid to material 25 mL·g-1, temperature 74℃. The yield of pectin could be up to 8.47% under the optimal extraction condition, the relative error was 0.58% compared with the predictive value, which illustrated the feasible model fitted well with the experimental data. It showed that the conditions were reasonable and feasible.