학술논문
正交实验优化草果果胶的提取工艺 / Optimization in Extraction Process of Pectin from Amomum tsaoko by Orthogonal Experiments
Document Type
Academic Journal
Author
Source
化学与生物工程 / Chemistry & Bioengineering. 41(1):36-39
Subject
Language
Chinese
ISSN
1672-5425
Abstract
采用传统的酸水解乙醇沉淀法提取草果果胶,以草果果胶得率为评价指标,在单因素实验的基础上,通过L9(34)正交实验优化了草果果胶的提取工艺.结果表明,各因素对草果果胶得率影响的大小顺序为:pH值＞料液比＞提取时间＞提取温度;最佳提取工艺为:pH值3.0、提取温度90 ℃、提取时间150 min、料液比1∶30(g∶mL),在此条件下,果胶得率为7.54％,为进一步深入开发草果资源提供了科学依据.
We extracted pectin from Amomum tsaoko by a traditional acid hydrolysis ethanol precipitation method.Meanwhile,taking the yield of pectin from Amomum tsaoko as an evaluation index,we optimized the ex-traction process of pectin from Amomum tsaoko by L9(34)orthogonal experiments on the basis of single-factor experiments.The results show that the order of the influence of each factor on the yield of pectin is pH value＞solid-liquid ratio＞extraction time＞extraction temperature.The optimal extraction process is as follows:the pH value of 3.0,the extraction temperature of 90 ℃,the extraction time of 150 min,and the solid-liquid ratio of 1∶30(g∶mL).Under above conditions,the yield of pectin is 7.54％,which provides scientific basis for the further development of Amomum tsaoko resources.
We extracted pectin from Amomum tsaoko by a traditional acid hydrolysis ethanol precipitation method.Meanwhile,taking the yield of pectin from Amomum tsaoko as an evaluation index,we optimized the ex-traction process of pectin from Amomum tsaoko by L9(34)orthogonal experiments on the basis of single-factor experiments.The results show that the order of the influence of each factor on the yield of pectin is pH value＞solid-liquid ratio＞extraction time＞extraction temperature.The optimal extraction process is as follows:the pH value of 3.0,the extraction temperature of 90 ℃,the extraction time of 150 min,and the solid-liquid ratio of 1∶30(g∶mL).Under above conditions,the yield of pectin is 7.54％,which provides scientific basis for the further development of Amomum tsaoko resources.