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。
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 absor-bance 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 stan-dards.
出处
《现代生物医学进展》
CAS
2012年第16期3084-3089,共6页
Progress in Modern Biomedicine
基金
黑龙江省教育厅科研基金(10551167)
关键词
柑橘皮
果胶
正交实验设计
Pectin
Citrus peel
Orthogonal experimental design