芦柑皮中果胶提取研究

Study on Extraction of Pectin from Citrus Peel

[目的]研究从芦柑皮中提取果胶的最佳方法。[方法]以烘干的芦柑皮粉末为原料,采用酸水解乙醇沉淀法提取果胶,并应用L9(34)正交试验对提取条件进行了优化。[结果]确定最佳提取条件为pH 2.0、提取温度80℃、提取时间70 min、料液比1∶30 g/ml,在此条件下果胶平均得率为16.60%,果胶纯度为87.6%,甲氧基果胶含量为76.8%。[结论]为芦柑皮的综合利用和我国果胶自主生产提供了参考。

[Objective] The aim was to obtain the optimum method for extracting pectin from citrus peel.[Method] With dried citrus peel powder as raw material,by using the method of acid hydrolysis deposition and L9（34） orthogonal test,the extraction conditions were optimized.[Result] The optimum conditions were pH 2.0,temperature 80 ℃,time 70 min,solid-liquid ratio 1∶ 30 g/ml.Under the above conditions,the average yield of pectin was 16.6%,pectin purity was 87.6%,the content of methoxyl pectin was 76.8%.[Conclusion] The study will provide reference for comprehensive utilization of citrus peel and pectin autonomous production in China.