| 利用响应面分析法优化向日葵盘中果胶的提取工艺 |
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| 引用本文： | 张磊,江英,陈计峦,王华强.利用响应面分析法优化向日葵盘中果胶的提取工艺[J].保鲜与加工,2007,7(4):36-39. |
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| 作者姓名： | 张磊 江英 陈计峦 王华强 |
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| 作者单位： | 石河子大学食品学院,新疆,832003 |
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| 摘 要： | 利用响应面试验设计考察提取温度、提取时间、料液比和pH值几因素对果胶得率的影响。研究结果发现，提取时间、温度和pH值对提取率有显著影响，向日葵盘果胶的最佳提取条件为提取温度79℃、提取时间80min、料液比0．04、pH值3．20。向日葵盘果胶最大得率为10．44％。
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| 关 键 词： | 向日葵盘 果胶 提取 响应面 |
| 文章编号： | 1009-6221（2007）04-0036-04 |
| 修稿时间： | 2007-03-16 |
Optimization Extraction of Pectin Substance from Sunflower Head by Fractional Factorial Design |
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| ZHANG Lei,JIANG Ying,CHEN Ji-luan,WANG Hua-qiang.Optimization Extraction of Pectin Substance from Sunflower Head by Fractional Factorial Design[J].Storage & Process,2007,7(4):36-39. |
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| Authors: | ZHANG Lei JIANG Ying CHEN Ji-luan WANG Hua-qiang |
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| Institution: | Food College of Shihezi University, Xinjiang 832003, China |
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| Abstract: | The influence factors of extraction temperature,extraction time, solid：liquid ratio and pH of HCl solution were evaluated using a fractional factorial design.Both the extraction time, extraction temperature and pH of HCl solution had significant effects of the extration rate, the optimum conditions of pectin extraction were extraction temperature 79 ℃, extraction time 80 min, solid： liquid ratio 0.04, pH of HCl solution 3.20. The optimal pectin yield is 10.44%. |
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| Keywords: | sunflower head pectin extraction fractional factorial design |
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