红江橙皮渣提取果胶的工艺研究

Extraction of Pectin from Hongjang Orange Peel

对红江橙皮渣提取果胶的最佳工艺进行了研究。结果表明:Al2(SO4)3为最优果胶沉淀剂;酸提条件为在水料比20:1(m/V)、85℃和pH2.0下酸提120min;盐析条件为在pH7.0和75℃下每100g果胶粗提液(由10g红江橙皮渣制成)中加入5mL的饱和Al2(SO4)3盐析60min;脱盐条件为每1g果胶粗品用20mL的混合液(VHCl/V乙醇/V水=47/50/3)脱盐30min。最终果胶得率为6.70%,含盐量为4.34%;成品中半乳糖醛酸含量为47.3%,甲氧基含量为33.3%,胶凝度109。

The extraction conditions of pectin from Hongjiang orange peel were studied by salting-out and acid -hydrolysis methods and the product quality was analyzed. Al2（SO4）3 was found as the best precipitator and the optimal acid extraction conditions were shown as follows： the ratio of water to materials of 10： 1, pH value of 2.0, temperature of 85 ℃, and extraction time of 120 rain. For salting out of the extracts, the best volume of Al2（SO4）3 saturated solution, pH value, temperature and time were 5mL per 100g pectin extracts, 7,0, 75 ℃, and 60 min, respectively. The crude pectin was then desalted by the mixture of HCl, ethanol and water （VCHI/V 乙醇V 水=47/50/3） for 30 min with its content of 20 mL/g pectin. Under those conditions, the yield of pectin was 6.70% with the galacturonoglycan content, methoxyl coment and gelatination degree being of 47.3%, 33.3% and 109, respectively.