乳酸提取柠檬皮果胶的工艺  

Technology of Pectin Extraction from Lemon Peel Using Lactic Acid

作　　者：刘义武[1,2] 孔昭华[1] 王碧[1,2] 

机构地区：[1]内江师范学院化学化工学院,四川内江641100 [2]果类废弃物资源化省高校重点实验室,四川内江641100

出　　处：《食品研究与开发》2012年第9期76-79,共4页Food Research and Development

基　　金：四川省教育厅青年基金项目(11ZB024);内江师范学院博士科研启动经费资助

摘　　要：以柠檬皮为原料,采用有机酸水解乙醇沉淀对柠檬果胶的提取工艺进行研究。通过单因素试验考察影响果胶提取的主要因素及最佳水平范围,通过正交试验确定了柠檬果胶的乳酸提取最佳工艺条件:以乳酸为提取剂,提取液pH 2.0,提取温度95℃,提取时间2 h,液固比30∶1(mL/g)。按此优选最佳工艺试验柠檬皮果胶平均收率23.8%。果胶纯度80.8%,酯化度72.7%。Lemon peel was used as a source of pectin. The extraction of pectin from lemon peel was implemented by acid hydrolysis and ethanol precipitation. The extraction technology was optimized by orthogonal experimentation on the basis of a series of single-factor experiments. The optimal conditions of extraction were obtained as follows： extractant lactic acid, pH 2.0, extraction temperature 95 ~C, extraction time 2 h, and liquid-to-solid ratio 30：1 （mUg）. Under the best conditions, the yield of pectin was 23.8 %, the purity of pectin was 80.8 %, and the esterification degree of pectin was 72.7 %.

关 键 词：柠檬皮 果胶 乳酸 提取工艺 

分 类 号：TS209[轻工技术与工程—食品科学]