摘要
以柑桔皮为原料 ,采用酸法提取、真空浓缩、乙醇沉淀工艺提取果胶 ;优化工艺条件为 :水料比为 2 0∶1、pH值为 2 .1、提取温度为 75℃、提取时间为 60min ,真空浓缩后体积约占原液的 1 0 % ,混合后乙醇浓度约为 5 0 % ;按最后确定的提胶工艺方案做了试验 ,结果为 :2 0g干柑桔皮产果胶 3.5 8g ,产率为 1 7.9% ;实验表明 :所选工艺条件是可行的 ,果胶质量符合要求 ,其产率也是理想的 。
Using the technology of acidolysis extraction, vacuum concentration, ethanol precipitation orderly, the pectin is extracted from tangerine as the raw material. The condition of optimizing technology is: the proportion of water and raw material is 20 to 1, pH is 2.1, the temperature of extraction is 75°C, the time of extraction is 60 min. After concentration the volume concentration is about 10% of the original volume. After mixed, the consistency of ethanol is about 50%. According to the final decided technology of extracting pectin, the experiment is made which shows 3.58 gram pectin is extracted from 20 gram tangerine peel, the ratio of production is 17.9%. This experiment proves that the ohosen condition of optimizing technology is feasible, that the quantity of pectin accords with the commands, and that the ratio of production is ideal. The research is of great significance for extracting pectin from tangerine peel.
基金
重庆三峡学院 2 0 0 3年院级科研项目
关键词
柑桔皮
果胶
提取
沉淀
tangerine peel
pectin
extract
precipitation
