从柑橘类果皮中提取果胶的试验对比研究  

Experimental and comparative study on the extraction of pectin from citrus peel

作　　者：龚殿婷[1] 刘志壮 张宏军 GONG Dian-ting;LIU Zhi-zhuang;ZHANG Hong-jun(Institute of Petrochemical Technology,Liaoning Petrochemical University,Fushun 113001,China;Technology Research Institute of New Northeast Electric Group Co.,Ltd.,Shenyang 110027,China)

机构地区：[1]辽宁石油化工大学石油化工学院,辽宁抚顺113001 [2]新东北电气集团工艺研究院,辽宁沈阳110027

出　　处：《应用化工》2021年第10期2711-2713,共3页Applied Chemical Industry

基　　金：辽宁省教育厅科研项目基金(L2019037)。

摘　　要：采用冰乙酸-10%盐酸的混合酸,以常见柑橘类果皮中柑桔、橙子、柠檬3种水果的果皮为原料,进行提取果胶的对比试验研究。考察了各因素对果胶提取的影响,比较分析出最佳的生产原料与各自最优的工艺条件。以柑桔皮为原料的生产工艺较为温和,固液比为1.8,浸提液的pH值为2.0,浸提温度为80℃,浸提时间为70 min。相同的工艺条件下,从柑桔皮中提取出的果胶的得率和纯度均最高。A comparative experiment was carried out on the extraction of pectin from the peels of citrus,orange and lemon by using the mixed acid of acetic acid-10%hydrochloric acid.The effects of various factors on pectin extraction were investigated,and the optimum production materials and optimum technological conditions were compared and analyzed.Using citrus peel as raw material,the production process was mild,the mass ratio of solid to liquid was 1.8,the pH value of the extraction solution was 2.0,the extraction temperature was 80℃,and the extraction time was 70 min.Under the same technological conditions,the yield and purity of pectin extracted from citrus peel were the highest.

关 键 词：柑橘类果皮 果胶 提取 对比 

分 类 号：TQ047[化学工程]