柑橘皮中果胶的提取工艺条件研究  

Study on Extraction Process Optimization of Pectin in Citrus Peel

作　　者：管春梅[1] 陈文华[1] 张旸[1] 宋健男 耿玉标 冯清茂[4] 刘丽燕[1] 张玉雪[1] 

机构地区：[1]哈尔滨医科大学公共卫生学院,黑龙江哈尔滨150001 [2]哈尔滨市疾病控制中心,黑龙江哈尔滨150001 [3]黑龙江省大庆市让胡路区人民医院,黑龙江大庆163000 [4]黑龙江大学化学化工与材料学院,黑龙江哈尔滨150001

出　　处：《现代生物医学进展》2012年第16期3084-3089,共6页Progress in Modern Biomedicine

基　　金：黑龙江省教育厅科研基金(10551167)

摘　　要：目的:研究柑橘皮中果胶的提取工艺条件,提高果胶资源的开发及利用度,为农产品深加工提供理论基础。方法:以柑橘皮为原料,采用盐酸提取、真空浓缩、乙醇沉淀的方法,以果胶提取率和吸光度为考察指标,在单因素试验基础上,进行多因素的L16(45)正交试验设计,研究了浸提时间、浸提温度、溶液pH值、乙醇用量和料液比等重要影响因素,对柑橘皮果胶提取率的影响,获得果胶提取最优化组合,建立最佳的果胶提取工艺参数。结果:最佳的工艺条件为提取温度80℃,料液比1:15,提取液pH1.5,浸提时间2h,乙醇用量80%。在此条件下,果胶提取率可达到11.82%。结论:本实验所得的果胶制备最佳工艺参数组合,能获得较理想的橘皮中果胶的提取率。果胶产品各项检测指标均达到或超过国家标准。Objective： To optimize the extraction of pectin from citrus peel as an agricultural waste by simultaneous hydrolysis with hydrochloric acid.Methods： The optimized extracting conditions were determined by single-factor and orthogonal test with absor-bance and pectin yield as evaluation index.The effects of key factors includin g extraction time,temperature,pH value,alcohol amount and ratio of solid to liquid on the extraction rate of pectin were explored by orthogonal experimental design,respectively.Results： The optimal extraction conditions for extracting pectin from citrus peel were extraction time 2 hour,temperature80℃,solid-to-liquid ratio（g/mL） 1：15,pH 1.5,70% ethanol amount.Under the optimal extraction conditions,the predicted maximum yield of pectin was 11.82%.Conclusion： Each tested physical and chemical index of obtained pectin reached or even exceeded the requirements of the national stan-dards.

关 键 词：柑橘皮 果胶 正交实验设计 

分 类 号：S666[农业科学—果树学] TQ432.71[农业科学—园艺学]