香蕉皮中果胶提取工艺的研究  

Extraction technology of pectin from banana peel

作　　者：鲍金勇[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品与机械》2006年第1期39-42,共4页Food and Machinery

基　　金：广东省农业攻关重大专项(项目编号:2004B20401007)

摘　　要：采用盐析的沉淀方法对香蕉皮果胶的提取工艺进行了系统研究。通过L9(34)正交实验,得出酸解工艺的最优化条件为:以pH1.5的盐酸溶液为萃取剂、液料比5mL/g、温度95℃、时间2h、螯合剂六偏磷酸钠添加量为0.3%;盐析的最优化条件为:每100mL果胶液中加入7mLAl2(SO4)3饱和溶液,边均匀搅拌边用浓氨水调pH至4.5左右,70℃保温45min;果胶盐脱盐的条件为:每5g果胶盐置于200mL脱盐液(组成为60%乙醇+3%盐酸+37%水,V/V)中,边搅拌边脱盐30min左右,所得果胶产量0.7846g。Acid hydrolysis and salting out were two key steps in pectin extraction, it was inveesigated in this paper that the extraction technology of pectin from banana peel by salting out, the optimum technology condition which was obtained by the orthogonal design of L9 （3^4） factors： the value of pH of solution should be adjusted with HCI acid;the optimal parameters of pectin extracted by acid are：95 ℃ ,pH1. 5,2.0 h,the liquid-to-solid ratio is 5 mL/g and the adding amount of sodium hexametaphosphate is 0.3% ;the optimal condition of salting out is：adding 7 mL saturated solution of aluminum sulfate into 100 mL pectin solution ,adjusting the value of pH to 4.5 with ammonia water,and keep 45 min at 75 ℃ ;the optimal proportion of desalting （V/V） is：60% ethanol ＋ 3% hydrochlotic ＋ 37% water,adding 5 g pectin dried into 200 mL solution of desalting,and stirring for about 30 min. Under this condition, the yield of pectin is 0. 7846 g.

关 键 词：香蕉皮 果胶 提取 盐析 

分 类 号：TS205[轻工技术与工程—食品科学]