响应面法优化微波辅助提取山楂果胶工艺

[目的]用微波辅助提取山楂叶片果胶,并对提取工艺进行优化.[方法]以山楂叶片为材料,采用微波辅助提取工艺进行果胶提取.在单因素试验的基础上,得到各因素的最佳水平,再采取3因素3水平进行组合设计.[结果]单因素试验得到的3个因素的最佳水平为：pH l.5,微波处理时间2 min,料液比1∶130 g/ml.通过分析得到了山楂叶片果胶提取率与3个影响因素pH、微波处理时间、料液比的回归模型.方差分析结果显示,相关极显著,模型拟合较好.最终得到最佳提取工艺：pH为1.87,微波处理时间为2.11 min,料液比为1：124.34 g/ml,果胶提取率的预测值为6.59％.[结论]研究可为工业生产山楂果胶提供一定的参考依据.

Optimization of the Microwave Assisted Extraction Process of Pectin from Crataegus pinnatifida by Response Surface Methodology

[Objective] To extract pectin from C.pinnatifida assisted by microwave and optimize the extraction technique.[Method] With C.pinnatifida leave as material,microwave assisted extraction technique was adopted.On the basis of single factor test,the optimal level was obtained.Then three factors and three levels combination design was conducted.[Result] The optimal level of each factor is pH 1.5,microwave processing time 2 min,solid-liquid ratio 1 ∶ 130 g/ml.The regression model of the extraction rate of pectin from C.pinnatifida leave and three factors pH,microwave processing time,solid-liquid ratio was obtained.The results from ANOVA analysis showed that the relevance is highly significant,and model is better.The optimal combination design is pH 1.87,microwave processing time 2.11 min,solid-liquid ratio 1 ∶ 124.34 g/ml,the predicted value of extraction rate of pectin 6.59％.[Conclusion] The study can provide a reference basis for industrial production of C.pinnatifida pectin.