Tối ưu hóa quá trình trích ly pectin từ vỏ quả quýt hồng (Citrus reticulata Blanco.) bằng phương pháp bề mặt đáp ứng kết hợp thiết kế CCD
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Abstract
This study aimed to optimize the extraction of pectin from tangerine peel (Citrus reticulata Blanco.). Response surface modeling (RSM) combined with a centre-composite design (CCD) was applied to modelize and optimize extraction conditions(solvent type, extraction temperature and time, pH, and solvent/material ratio). Solvent selection results showed that citric acid was optimize choice, balancing recovery efficiency (5.720%), high purity (82.250%), and food safety. Through the RSM optimization model, the optimal extraction conditions were determined at a temperature of 90.11°C and a time of 91.23 minutes, yielding a desirability value of 0.9415. Further studies on pH and solvent/material ratio (v/w) indicated that maximum yield and purity were achieved in strongly acidic environments (pH 1–2) and ratios of 15/1 to 20/1. Specifically, the highest recovery yield of 16.60% was achieved at pH 1, ratio 15/1, with purity ranging from 78.90% to 79.22%.
Tóm tắt
Nghiên cứu này được thực hiện nhằm mục tiêu tối ưu hóa quá trình trích ly pectin từ vỏ quả quýt hồng (Citrus reticulata Blanco.). Phương pháp bề mặt đáp ứng (RSM) kết hợp thiết kế phức hợp trung tâm (CCD) đã được áp dụng để mô hình hóa và tối ưu hóa một số điều kiện trích ly (loại dung môi, nhiệt độ và thời gian trích ly, pH và tỷ lệ dung môi/nguyên liệu). Kết quả khảo sát loại dung môi cho thấy acid citric là lựa chọn phù hợp, giúp cân bằng giữa hiệu suất thu hồi (5,720%), độ tinh khiết cao (82,250%) và tính an toàn khi ứng dụng trong thực phẩm. Thông qua mô hình tối ưu hóa bằng phương pháp RSM, điều kiện trích ly tối ưu được xác định ở nhiệt độ 90,11°C và thời gian 91,23 phút, mang lại giá trị hàm mong muốn đạt 0,9415. Kết quả khảo sát về pH và tỷ lệ dung môi/nguyên liệu (v/w) chỉ ra rằng hiệu suất và độ tinh khiết đạt tối đa tại môi trường acid mạnh (pH 1 – 2) và tỷ lệ 15/1 đến 20/1. Cụ thể, hiệu suất thu hồi cao nhất đạt 16,60% tại pH 1, tỷ lệ 15/1, với độ tinh khiết dao động ở mức cao từ 78,90% đến 79,22%.
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