柑橘皮提取果胶试验条件研究  

Research on the Process of Extraction Pectin from Orange Peel

作　　者：姜楠[1] 谈博雅[1] 戴余军[1] 

机构地区：[1]孝感学院生命科学技术学院,湖北孝感432000

出　　处：《安徽农业科学》2008年第14期5711-5712,共2页Journal of Anhui Agricultural Sciences

基　　金：孝感学院学生科研立项课题资助项目

摘　　要：[目的]探索提取果胶的最佳试验条件。[方法]以柑橘皮为试验原料,采用酸水解沉淀法提取粗果胶。[结果]在温度为85℃,柑橘皮:盐酸=18:,搅拌时间为45 min,pH=2.0,过滤后的酒精洗涤浓度为90%的条件下,粗果胶的得率最大。[结论]该研究所得到的最佳果胶提取条件可以为综合利用柑橘皮提供一定的试验依据。[Objective] The research aimed to investigate the best conditions for extracting raw pectin from orange peel.[Method] Taking orange peel as material,raw pectin was extracted from it with the method of acid hydrolysis deposition.[Result] The maximum extracting rate of raw pectin could be obtained under the following conditions： The temperatures was 85 ℃,the ratio of orange peel over hydrochloric acid is 1：8,pH value was 2.0,the stirring time was 45 minutes,the concentration of alcohol as detergent was 90% after filtering.[Conclusion] The optimized extracting condition gotten from this research might provide experimental basis for the comprehensive application of orange peel.

关 键 词：柑橘皮 提取 粗果胶 试验条件 

分 类 号：S666.2[农业科学—果树学]