从苹果皮中提取果胶工艺条件研究

Study on the Pectin Extracted from the Apple Peel

以干燥的苹果皮粉末为原料,采用了传统的酸水解法进行了果胶提取的优化设计实验。结果表明,影响果胶产率的强弱因素依次为C>A>D>B,提取果胶的最佳条件为:温度(A)为85℃、料液比(B)为1:15、pH值(C)为1.5、提取时间(D)为90min,即最佳组合条件为A3B2C4D3,此时果胶的提取率达到最优化,果胶质量最好。

The dry powder of apple skin as raw material was made, using the traditional method of acid solution to study the optimal design of the experiment of extraction of pectin. The results showed that the orthogonal extraction time, the impact of the strength of pectin yield factors were C 〉 A 〉 D 〉 B, the best conditions for extraction of pectin was ： temperature （A） was 85 ℃, liquid ratio （B） was 1：15, pH value （C） was 1.5, extraction time （D） was 90min, the best combination of condition was A3B2C4D3.