柑桔皮果胶提取条件优化  

Optimal Extraction Conditions of Pectin from Citrus Peel

作　　者：别雨蒙 薛娇[1] 黄升谋[1] 

机构地区：[1]湖北文理学院化学工程与食品科学学院,湖北襄阳441053

出　　处：《湖北文理学院学报》2017年第8期27-32,72,共7页Journal of Hubei University of Arts and Science

基　　金：湖北省高等学校优秀中青年科技创新团队计划项目(T201616)

摘　　要：采用酸水解—乙醇沉淀法提取柑桔皮果胶,用单因素试验和正交试验等方法从料液比、原料破碎度、提取液酸度、提取温度、提取时间、沉淀剂用量等几个方面研究柑桔皮果胶提取的工艺条件.结果表明,当料液比为1∶15,柑桔皮原料破碎度为颗粒度1~5mm,提取液的p H值为2.00,温度为85℃,提取时间为60min,果胶提取液浓缩后固形物含量为10%,凝沉混合液中酒精含量为50%,95%乙醇沉淀时间为60min,果胶干燥温度为50℃时,提取果胶的效果最佳,提取出的果胶产率为11.80%,纯度为90%.The technological conditions of extracting pectin from citrus peel were investigated in this paper from the solid-liquid ratio,raw material crushing,extracting solution acidity,extraction temperature,extraction time and precipitation agent dosage several aspects using acid hydrolysis—ethanol precipitation method by single factor test and orthogonal test. The results show that when the solid-liquid ratio was 1∶ 15,the citrus peel was crushed into particles of 1 ~ 5mm,the p H value 2,the temperature 85℃,extraction time 60 min,the content of pectin solids10%,the alcohol content in the mixture 50%,sedimentation time by 95% ethanol 60 min,drying temperature50℃,the pectin extracted was best,extracted pectin yield was 11. 80%,the purity was 90%.

关 键 词：柑桔皮 果胶 提取 正交实验 

分 类 号：TS205[轻工技术与工程—食品科学]