Abstract：
This study optimized subcritical water extraction (SWE) conditions to maximize pectin yield from cocoa pod husk (CPH) and compared the characteristics of CPH pectin extracted through SWE with those of CPH pectin obtained through conventional extraction (CE) with citric acid. The Box-Behnken experimental design was employed to optimize SWE and examine the influence of process parameters, including temperature (100 °C-120 °C), extraction time (10-30 min), and solid:liquid ratio (SLR) (1:30-2:30 g/mL), on pectin yield. The maximum pectin yield of 6.58% was obtained under the optimal extraction conditions of 120 °C for 10 min with 1:15 g/mL SLR and closely corresponded with the predicted value of 7.29%. Compared with CE, SWE generated a higher yield and resulted in a higher degree of esterification, methoxyl content, and anhydrouronic acid value but a lower equivalent weight. The extracted pectin was pure, had low-methoxyl content, and similar melting and degradation temperatures.
摘要：
这项研究优化了亚临界水提取（SWE）条件，以最大程度地提高可可豆荚壳（CPH）中的果胶产量，并比较了通过SWE提取的CPH果胶与通过常规柠檬酸提取（CE）获得的CPH果胶的特性。采用Box-Behnken实验设计优化SWE,考察工艺参数的影响,包括温度（100°C-120°C），提取时间（10-30分钟），和固液比（SLR）（1：30-2：30g/mL），对果胶产量的影响。在120°C10分钟的最佳提取条件下，以1:15g/mLSLR获得了6.58％的最大果胶产率，与7.29％的预测值非常吻合。与CE相比,SWE产生更高的产率，并导致更高的酯化度，甲氧基含量，和脱水糖醛酸值，但当量较低。提取的果胶是纯的,甲氧基含量低，和相似的熔化和降解温度。
