橙皮果胶的提取及性质研究

Study on extraction and properties of pectin from the peel of orange

以脐橙皮为原料,经酸洗法处理后,以酸法提取橙皮果胶。通过单因素及正交实验确定果胶提取的最佳工艺为:料液比1∶25(m∶V),提取pH1.7,提取温度85℃,提取时间100min。最佳醇沉条件:果胶提取液与乙醇的体积比1∶2,提取pH3.5。提取的果胶,提取率为21.816%,半乳糖醛酸含量为70.66%,酯化度为72.49%。其他性质如水分(9.71%)、灰分(3.26%)和pH(2.93)等均满足国标要求,表明该方法适宜用于从橙皮中提取果胶。

Using peel of orange as the material,pectin was extracted by acid extraction method.Through factor analysis method and orthogonal experimental,the optimal process conditions were shown as follows∶ ratio（solid∶liquid）1∶ 25（m∶ V）,extracting solution pH1.7,extracting temperature 85℃,extracting time 100min,precipitated with ethanol in the ratio 1∶ 2 at pH3.5,and the resulting extraction yield was 21.816%.Analyzing the properties of the pectin,galactose-uronic acid,degree of methoxylation,moisture,ash content,and pH of solution were 70.66%,72.49%,9.71%,3.26%,and 2.93,respectively.All the parameters reached the Chinese standard.The method was suitable for the exaction of pecttion from the peel of orange.