橘皮果胶的提取工艺及性质研究  

Study on Extraction and Property of Pectin from Orange Peel

作　　者：耿敬章[1] 陈志远[1] 

机构地区：[1]陕西理工学院生物科学与工程学院,汉中723001

出　　处：《食品工业》2013年第5期82-85,共4页The Food Industry

基　　金：陕西省教育厅2012年科学研究项目(12JK0816);陕西省教育厅重点实验室项目(12JS027);2012年陕西省科技计划项目(2012JQ3002)

摘　　要：试验采用酸水解乙醇沉淀法对橘皮中果胶的提取工艺进行优化。探讨了pH,提取温度,提取时间,料液比等因素对果胶得率的影响,通过L9(34)正交试验,获得了橘皮中果胶提取的最佳工艺条件为pH 1.0,提取温度85℃,提取时间70 min,料液比1:20,在此条件下果胶得率可达23.27%。同时对橘皮果胶的性质进行了研究,采用咔唑硫酸法测果胶的半乳糖醛酸含量,滴定法测果胶酯化度。结果表明:橘皮果胶中半乳糖醛酸的含量为73.4%,酯化度为63.47%。Experiments using acid hydrolysis and-ethanol precipitation method to optimize the extraction conditions and determine the property of pectin from orange peel. The extraction conditions of pectin from orange peel such as pH-value, extraction temperature, extraction time, solid-liquid ratio was studied. The optimal conditions were obtained by L9（34） orthogonal test. Variance analysis indicated that the optimal extraction conditions were ph 1.0, extraction temperature 85 ~C, extraction time 70 min, solid-liquid ratio 1：20. Pectin yield could reach 23.27 ~C under the optimal condition. Experiments using the carbazole sulfuric acid method to measure the content of galacturonic acid and using titration to measure the esterification degree of the pectin. The results showed that： the mass fraction of galacturonic acid was 73.4% and degree of esterification was 63.47%.

关 键 词：橘皮 果胶 提取 性质 

分 类 号：TS209[轻工技术与工程—食品科学]