Pinheiro Eloi Sa Rovaris, Silva Iolanda M D A, Gonzaga Luciano V, Amante Edna R, Teófilo Reinaldo F, Ferreira Márcia M C, Amboni Renata D M C
Departamento de Ciências e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
Bioresour Technol. 2008 Sep;99(13):5561-6. doi: 10.1016/j.biortech.2007.10.058. Epub 2008 Feb 20.
A central composite design was employed to optimize the extraction of pectin with citric acid. The independent variables were citric acid concentration (0.086-2.91% w/v) and extraction time (17-102 min). The combined effect of these variables on the degree of esterification was investigated. Results have shown that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. Besides that, the citric acid concentration was the most important factor to affect the degree of esterification, as it exerted a significant influence on the dependent variable. Lower citric acid concentration increased the pectin degree of esterification. The surface response showed the relationships between the independent variables, and thus responses were generated. Through this surface, the satisfactory condition of 0.086% w/v citric acid for 60 min was established for extraction of high-ester yellow passion fruit pectin.
采用中心复合设计优化用柠檬酸提取果胶的工艺。自变量为柠檬酸浓度（0.086 - 2.91% w/v）和提取时间（17 - 102分钟）。研究了这些变量对酯化度的综合影响。结果表明，所生成的回归模型充分解释了数据变化，并显著代表了自变量与响应之间的实际关系。除此之外，柠檬酸浓度是影响酯化度的最重要因素，因为它对因变量有显著影响。较低的柠檬酸浓度会提高果胶的酯化度。表面响应显示了自变量之间的关系，从而生成了响应。通过该表面，确定了用0.086% w/v柠檬酸提取60分钟这一用于提取高酯黄百香果果胶的满意条件。
