酒石酸法提取咖啡果胶工艺研究  

Study on Extraction of Coffee Pectin by Tartaric Acid

作　　者：李晓娇 付文相 陈建瑞 白应飞 李悦 LI Xiao-jiao;FU Wen-xiang;CHEN Jian-rui;BAI Ying-fei;LI Yue(School of Resources and Environment,Baoshan University,Yunnan Baoshan 678000,China)

机构地区：[1]保山学院资源环境学院

出　　处：《广州化工》2019年第14期98-100,114,共4页GuangZhou Chemical Industry

基　　金：云南省应用基础计划项目(编号:2015FD056);第五批“保山市中青年学术与技术带头人”(编号:zqnxshjsdtr2016(03));2017年国家级大学生创新训练项目(编号:201710686007)

摘　　要：以云南小粒咖啡果渣为原料,用酒石酸溶液提取,以半乳糖醛酸含量为指标,通过单因素正交实验考察料液比、pH值、提取温度和提取时间对咖啡果胶提取率的影响。结果表明咖啡果胶的最佳提取工艺为:料液比1:20g/mL、pH为1.5、提取温度为90℃、提取时间80min,在此条件下咖啡果胶的提取率为20.17%。以期为果胶天然防腐剂的开发提供理论支撑,从而增加咖啡产品附加值,提高种植户经济收入。Taking coffee fruit pomace as raw material,hydrolyzing with tartaric acid solution and taking galacturonic acid content as index,the effects of material-liquid ratio,pH,extraction temperature and extraction time on the extraction rate of coffee pectin were investigated by single factor orthogonal experiment.The optimum extraction technology of coffee pectin was as follows:the material-liquid ratio was 1:20 g/mL,pH was 1.5,the extraction temperature was 90 ℃,and the extraction time was 80 min.Under these conditions,the extraction rate of pectin was 20.17%.It was hoped to provide theoretical support for the development of pectin natural preservatives,so as to increase the added value of coffee products and increase the economic income of farmers.

关 键 词：咖啡果渣 果胶 提取 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]