苹果渣中果胶的盐析工艺研究

Studies on the Salting-out Technology of Pectin from Apple Pomace

对苹果渣中果胶的盐析工艺进行了研究。结果表明:Al(2SO4)3为沉淀果胶最佳的盐析剂;其盐析的最佳工艺条件为:每100mL果胶液加6mLAl(2SO4)3饱和溶液,调pH至4.5,60℃保温60min;脱盐条件为:将5g果胶盐置于200mL脱盐液(其组分为60%乙醇+3%盐酸+37%水)中,搅拌30min。在此条件下所得果胶产品质量符合GBn246-85标准的要求。

The salting-out technology of pectin from apple pomace was studied. The results showed： ①the aluminum sulfate was an optimum salting-out agent for precipitating pectin; ②The optimum condition of salting-out was： adding 6 mL saturated solution of aluminum sulfate into 100 mL pectin solution, adjusting the pH value to 4.5 and keeping 60 rain at 60 ℃; ③The optimum condition of desalting （V/V） was： adding 5.0g dried pectin into 200mL desalting solution （60% ethanol＋3% hydrochloric acid＋37% water） and stirring for about 30min. The quality of pectin obtained above condition is accorded with the standard （GBm246-85）.