湘西椪柑皮中果胶的提取及脱色  

Extraction and Decolorization of Pectin from Xiangxi Ponkan Peel

作　　者：傅伟昌[1] 杨远[2] 陈莉华[2] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]吉首大学化学化工学院,湖南吉首416000

出　　处：《湖南农业科学》2010年第1期93-95,99,共4页Hunan Agricultural Sciences

基　　金：湖南省教育厅资助科研项目(01C047)

摘　　要：采用普通酸萃取、超声波萃取和微波辅助提取等3种方法提取湘西椪柑皮中的果胶,其中微波辅助法提取率最高教?了微波功率、微波处理时间、pH值、料液比对果胶产率的影响。单因素实验和正交试验表明:在微波功率为500W、微波处理时间为5min、体系pH值为2、料液比为1:15的条件下,果胶的提取率可达20.57%。尝试用双氧水对果胶脱色,确定最佳脱色条件为:100.0mL果胶滤液中加入30%双氧水4.0～6.0mL,25℃下静置48h。Three methods （common acid extraction, ultrasonic extraction and microwave extraction） used to extracting pectin from Xiangxi Ponkan peel, and the extraction rate of microwave extraction method was the highest. The effects of microwave power, time of microwave treatment, pH value and solid-liquid ration on production rate of pectin were discussed. The results of single factor experiment and orthogonal test showed that the extraction rate could reach 20.57% under the conditions that microwave power was 500 W, time of microwave treatment was 5 min, pH value was 2 and solid-liquid ration was 1：15. The optimal decolorizing conditions were as follows： 30% hydrogen peroxide 4.0 to 6.0 mL was added to 100.0 mL filtrate of pectin and kept for 48 h at 25℃.

关 键 词：橘皮 椪柑 果胶 微波 脱色 

分 类 号：TQ28[化学工程—有机化工] S666.1[农业科学—果树学]