Department of Food Technology, Kongu Engineering College, Perundurai, Erode 638052, TN, India.
Carbohydr Polym. 2013 Sep 12;97(2):703-9. doi: 10.1016/j.carbpol.2013.05.052. Epub 2013 May 28.
In this study, microwave-assisted extraction was applied for pectin extraction from the dried orange peel and Box-Behnken response surface design was used to study and optimize the effects of processing variables (microwave power, irradiation time, pH and solid-liquid ratio) on the yield of pectin. The amount of pectin extracted increased with increasing microwave power, while it reduces as the time, pH and solid-liquid ratio increased. From the results, second order polynomial model was developed and it adequately explained the data variation and significantly represented the actual relationship between independent variables and the response. An optimization study using Derringer's desired function methodology was performed and optimal conditions based on both individual and combinations of all independent variables (microwave power of 422W, irradiation time of 169 s, pH of 1.4 and solid-liquid ratio of 1:16.9 g/ml) were determined with maximum pectin yield of 19.24%, which was confirmed through validation experiments.
在这项研究中，采用微波辅助提取法从干橙皮中提取果胶，并使用 Box-Behnken 响应面设计研究和优化加工变量（微波功率、辐射时间、pH 值和固液比）对果胶产率的影响。提取的果胶量随着微波功率的增加而增加，而随着时间、pH 值和固液比的增加而减少。结果表明，建立了二阶多项式模型，该模型充分解释了数据变化，并很好地表示了自变量与响应值之间的实际关系。使用 Derringer 的期望函数方法进行了优化研究，并根据所有自变量（微波功率 422W、辐射时间 169s、pH 值 1.4 和固液比 1:16.9g/ml）的单独和组合确定了最佳条件，最大果胶得率为 19.24%，通过验证实验得到了证实。
