从橙子皮中提取果胶的工艺研究

Extraction of Pectin from Orange Peel

采用乙醇沉淀法从橙子皮中提取果胶;并对萃取时间、萃取液pH值、萃取温度、果胶酶和水质及其它因素等对果胶的影响进行了研究。

Extraction conditions of pectin from orange peel were carried out in the laboratory by the ethyl alcohol precipitating method. Results showed that extraction time, pH value, temperature, pectin ferment, water quality and extraction volume had an obvious effect on extraction output of pectin. Good extraction of pectin was observed under the conditions of 1h extraction time, pH 1, temperature 90℃, stilled water, pectin enzyme inactivation and low extraction volume.