硫酸铜盐析法从柠檬皮中提取果胶  

Extraction on pectin from lemon peel by CuSO_4 salting out method

作　　者：刘义武[1] 李小花[1] 孔昭华[1] 王碧[1] 

机构地区：[1]内江师范学院化学化工学院,四川省高等学校"果类废弃物资源化"重点实验室,内江641112

出　　处：《食品科技》2014年第4期202-206,共5页Food Science and Technology

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项目

摘　　要：以柠檬皮为原料,采用有机酸水解盐析法沉淀对柠檬果胶的沉淀工艺进行研究。通过单因素法分析沉淀果胶的硫酸铜用量、盐析的pH值、温度、时间以及脱盐液的酸化度等影响因素,然后正交实验法优化盐析法沉淀柠檬皮果胶的最佳工艺。实验结果表明以上因素都有影响,其中沉淀剂量和盐析pH影响最大,脱盐液的酸化度影响较小。最佳工艺条件为硫酸铜用量为干柠檬皮质量的0.5,盐析的pH值为4.5,盐析温度为40℃,盐析时间为120 min。通过上述条件得到较好性状的白色颗粒状果胶产品,果胶的提取率达到了20.22%。Lemon peel was used as a source of pectin. The process of salting out pectin from lemon peel with salting method was discussed. The salting out technology was optimized by orthogonal experimentation on the basis of a series of single-factor experiments. The experimental results show that the above factors could all affect pectin precipitate to some degree, of which precipitated dose and salting pH largest, desalination solution acidification was less affected. The optimum conditions of salting out were obtained as follows： Copper sulfate as the salting-out agent, it＇s amount is 0.5 of the dry lemon peel, the pH value of precipitate is 4.5, temperature of precipitate is 40 ℃, and time of precipitate is 120 min. Good quality pectin was obtained by the above way, and yield is 20.22%.

关 键 词：柠檬皮 硫酸铜 果胶 盐析法 

分 类 号：TS209[轻工技术与工程—食品科学]