柑橘皮果胶的改进提取工艺研究  

Study on Improved Pectin Extraction Method from Orange Peel

作　　者：汪海波[1] 汪芳安[1] 潘从道[1] 

机构地区：[1]武汉工业学院食品科学与工程系,湖北武汉430022

出　　处：《食品科学》2007年第2期136-141,共6页Food Science

摘　　要：以新鲜柑橘皮为原料,采用高速匀浆提取和对残渣进行酸水解再次提取的两步法提取工艺制备匀浆果胶和酸水解果胶产品。通过单因素试验和正交试验确定了匀浆提取和酸水解提取的最佳工艺参数并对果胶的脱色和分离方法进行了相关研究。实验结果表明,采用改进工艺提取后柑橘果胶产品总得率比普通一次性酸水解制备工艺明显提高;采用活性炭和聚酰胺为脱色剂进行果胶脱色可以有效提高脱色效果。The pectin was extracted from orange peel by a new two times extracting method. The optimum extracting conditions with acid hydrolysis extraction and super high speed water stirring extraction were compared with the usual one time extraction method by single factor and orthogonal test. At the same time, the isolation and purification methods for pectin were also researched.The results indicated that the extracting yield of pectin is obviously increased by the improved method in comparison with the old method, and the purification level is also increased by the new method.

关 键 词：柑橘皮 果胶 提取 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]