酸水解法提取柑橘皮果胶的工艺优化  

Optimization in Acid Hydrolysis Process of Pectin from Citrus Peel

作　　者：李殿怡 豆颜雨 王艺会 邵美丽 袁海龙 李杰[1] LI Dianyi;DOU Yanyu;WANG Yihui;SHAO Meili;YUAN Hailong;LI Jie(College of Biological and Chemical Engineering,Nanyang Institute ofTechnology,Nanyang 473004,China)

机构地区：[1]南阳理工学院生物与化学工程学院

出　　处：《化学与生物工程》2019年第10期51-54,68,共5页Chemistry & Bioengineering

摘　　要：采用酸水解法提取柑橘皮果胶。通过单因素实验探讨液料比、pH值、提取温度、提取时间等因素对果胶提取率的影响;在此基础上,以果胶提取率为评价指标,通过L16(45)正交实验确定最优提取工艺为:液料比20∶1(mL∶g)、pH值1.0、提取温度90℃、提取时间30min,在此条件下,果胶提取率可达18.93%。We extracted pectin from citrus peel by acid hydrolysis.Firstly,we investigated the effects of liquid-solid ratio,pH value,extraction temperature,and extraction time on the extraction rate of pectin by single-factor experiments.Moreover,using the extraction rate of pectin as an evaluation index,we optimized the extraction conditions by L 16(4 5)orthogonal experiments.Results indicate that the extraction rate of pectin reaches 18.93%under the optimum conditions as follows:the liquid-solid ratio of 20∶1(mL∶g),the pH value of 1.0,the extraction temperature of 90℃,and the extraction time of 30 min.

关 键 词：柑橘皮 果胶 酸水解法 提取工艺 优化 

分 类 号：R284.2[医药卫生—中药学]