柚皮中同时提取柚皮甙和果胶工艺研究  

Study of Extraction Technology of Naringin and Pectin from Pomelo Peel

作　　者：黄小茉[1,2] 陈仪本[1] 欧阳友生[1] 谢小保[1] 李剑英[1] 施庆珊[1] 

机构地区：[1]广东省微生物研究所,广东省微生物应用新技术公开实验室,广东广州510070 [2]广东迪美生物技术有限公司,广东广州510070

出　　处：《现代食品科技》2009年第11期1286-1290,共5页Modern Food Science and Technology

基　　金：科技部农业科技成果转化资金项目资助(2008GB2E000233)

摘　　要：柚皮中同时提取柚皮甙和果胶工艺研究,对提高柚皮的综合利用率、降低生产成本、提高附加经济价值和企业经济效益具有积极作用。本研究基于柚皮甙易溶于热水和乙醇,果胶不溶于乙醇的特性,设计出一条新的同时提取柚皮甙和果胶新工艺,并对新方法和碱提法提取柚皮甙工艺进行比较。中试条件下新工艺总柚皮甙得率(沙田柚)可达到84.72%,果胶提取率还可达到79.78%。A novel method for simultaneous extraction of naringin and pectin from pomelo peel was proposed based on the characteristics of naringin which can be dissolve in hot water and alcohol, and pectin which was insoluble in the ethanol. A comparison study was made between the novel method and Waditional alkali extraction process. Pilot-scale test showed that, using the new method, the total extraction rate of naringln （Citrus grand/s） and pectin can reach 84.72% and 79.78%, respectively. This research provided references for development of the pomelo peel.

关 键 词：柚皮 柚皮甙 果胶 提取 

分 类 号：TQ432.71[化学工程]