超声波辅助酶法提取橙皮果胶的工艺研究  

Study on the Process of Extracting Orange Peel Pectin by Ultrasound-assisted Enzymatic Method

作　　者：王祥雨 徐新奥 陈鑫 詹婧娴 祝方清[1] WANG Xiangyu;XU Xin'ao;CHEN Xin;ZHAN Jingxian;ZHU Fangqing(College of Food Engineering,Zhixing College of Hubei University,Wuhan,Hubei 430011,China)

机构地区：[1]湖北大学知行学院粮食与食品工程学院,湖北武汉430011

出　　处：《农产品加工》2023年第7期35-39,共5页Farm Products Processing

基　　金：2022年湖北大学知行学院大学生创新创业训练计划项目(XDC2022005)。

摘　　要：果胶作为一种存在于细胞中间和植物细胞壁的植物性多糖,在食品、医药和化妆品等领域具有非常广泛的应用价值和实践价值。然而,其利用率极低,提取方面的生产工艺尚待优化。因此,以橙皮作为原料,采用传统的超声波辅助酶法提取橙皮中的天然果胶。在单因素优化的基础上,对提取料液比、pH值、加酶量、超声波提取温度及超声波提取时间进行正交试验分析,探究其对果胶提取率的影响。结果表明,正交试验确定的最佳工艺为提取料液比为1∶20(g∶mL),pH值为4.3,加酶量为0.05 g,超声波提取温度为50℃和超声波提取时间为35 min。在此最佳条件下的果胶提取率高达17.42%。为橙皮果胶的开发应用奠定了工作基础。As a plant-based polysaccharide that exists in the middle of cells and plant cell walls,pectin has a very wide range of applications and practical value in food,medicine and cosmetics.However,the utilization rate is extremely low and the production process in terms of extraction has yet to be optimized.Therefore,in this paper,orange peel was used as the experimental raw material,and the traditional ultrasonic auxiliary enzymatic method was used to extract natural pectin from orange peel.Based on the single-factor optimization,the extraction material-liquid ratio,pH value,enzyme dosage,ultrasonic extraction temperature and ultrasonic extraction time were analyzed orthogonally to explore their effects on pectin extraction rate.The results showed that the optimal process determined by the orthogonal test was 1∶20(g∶mL),pH 4.3,enzyme dosage of 0.05 g,ultrasonic extraction temperature of 50℃and ultrasonic extraction time of 35 min.The pectin yield obtained under these optimal conditions was as high as 17.42%.This study laid a working foundation for the development and application of orange peel pectin.

关 键 词：超声波 酶法 橙皮 果胶 工艺研究 

分 类 号：TQ420.6[化学工程]