| 管春梅1 陈文华1 张旸1 宋健男2 耿玉标3 冯清茂4 刘丽燕1 张玉雪1.柑橘皮中果胶的提取工艺条件研究[J].,2012,12(16):3084-3089 |
| 柑橘皮中果胶的提取工艺条件研究 |
| Study on Extraction Process Optimization of Pectin in Citrus Peel |
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| DOI： |
| 中文关键词: 柑橘皮 果胶 正交实验设计 |
| 英文关键词: Pectin Citrus peel Orthogonal experimental design |
| 基金项目:黑龙江省教育厅科研基金（10551167） |
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| 摘要点击次数: 689 |
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| 中文摘要: |
| 目的：研究柑橘皮中果胶的提取工艺条件，提高果胶资源的开发及利用度，为农产品深加工提供理论基础。方法：以柑橘皮
为原料，采用盐酸提取、真空浓缩、乙醇沉淀的方法，以果胶提取率和吸光度为考察指标，在单因素试验基础上，进行多因素的L16
（45）正交试验设计，研究了浸提时间、浸提温度、溶液pH 值、乙醇用量和料液比等重要影响因素，对柑橘皮果胶提取率的影响，获
得果胶提取最优化组合，建立最佳的果胶提取工艺参数。结果：最佳的工艺条件为提取温度80℃，料液比1:15，提取液pH1.5，浸
提时间2h，乙醇用量80%。在此条件下，果胶提取率可达到11.82%。结论：本实验所得的果胶制备最佳工艺参数组合，能获得较理
想的橘皮中果胶的提取率。果胶产品各项检测指标均达到或超过国家标准。 |
| 英文摘要: |
| Objective: To optimize the extraction of pectin from citrus peel as an agricultural waste by simultaneous hydrolysis
with hydrochloric acid. Methods: The optimized extracting conditions were determined by single-factor and orthogonal test with absorbance
and pectin yield as evaluation index. The effects of key factors includin g extraction time, temperature, pH value, alcohol amount
and ratio of solid to liquid on the extraction rate of pectin were explored by orthogonal experimental design, respectively. Results: The
optimal extraction conditions for extracting pectin from citrus peel were extraction time 2 hour, temperature80℃, solid-to-liquid ratio
(g/mL) 1:15, pH 1.5, 70% ethanol amount. Under the optimal extraction conditions, the predicted maximum yield of pectin was 11.82%.
Conclusion: Each tested physical and chemical index of obtained pectin reached or even exceeded the requirements of the national standards. |
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