Use of a Plackett-Burman experimental design to examine the impact of extraction parameters on yields and compositions of pectins extracted from chicory roots (Chicorium intybus L.).
Use of a Plackett-Burman experimental design to examine the impact of extraction parameters on yields and compositions of pectins extracted from chicory roots (Chicorium intybus L.).
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DOI：
10.1021/jf061992g
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发表时间：
2006-08
影响因子：
6.1
通讯作者：
C. Robert;Thierry Devillers;B. Wathelet;J. Van Herck;M. Paquot
中科院分区：
文献类型：
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作者：
C. Robert;Thierry Devillers;B. Wathelet;J. Van Herck;M. Paquot
采用酸提醇沉法分离菊苣根果胶。由于提取条件对果胶的性质有重要影响，采用实验设计研究了17种不同的提取参数对果胶得率和组成的影响：pH值、温度、提取时间、固液比以及提取前对果肉的不同预处理。进行20次浸提，并使用Plackett-Burman析因设计检查其对产量和糖含量的显著性。菊苣根的酸提取导致平均产率为11%，含有86%的糖。结果表明，提取温度、时间、蛋白酶预处理、水的纯度和浆的水洗对果胶的得率和果胶组成有显著影响，在较苛刻的提取条件下，果胶的得率和纯度均有所提高。
Chicory root pectin was isolated by acid extraction followed by alcohol precipitation. Because the extraction conditions have important effects on the features of pectins, an experimental design was used to study the influence of 17 different extraction parameters on yield and composition of pectin: pH, temperature, time of extraction, solid/liquid ratio, and different pretreatments of the pulps before extraction. Twenty extractions were conducted and examined for their significance on yield and sugar content using the Plackett-Burman factorial design. The acid extraction of chicory roots resulted in an average yield of 11% containing 86% of sugars. It was found that extraction temperature, time, protease pretreatment, water purity, and water washing of pulps significantly affected yield and pectin composition with an increase of yield and purity of pectin in harsher extraction conditions.