香蕉皮中果胶提取工艺的研究

Study on extraction of pectin from banana peel

分别用醇沉淀法和盐析法从香蕉皮中提取果胶,确定了两种方法酸解的工艺条件。通过单因素试验和正交试验,得出醇沉淀法提取果胶的最佳工艺条件:pH为2,料液比为1∶2,酸解温度为85℃,酸解时间为120 min;通过正交试验,得出盐析法酸解最佳工艺条件:pH为1.5,料液比为1∶3,酸解温度为95℃,酸解时间为90 min。醇析法所得果胶色泽较好,呈灰白色,质地粘稠;盐析法所得果胶色泽棕灰,质地疏松,但产率较高。

The pectin was extracted from banana peel by both alcohol precipitation method and salting - out method. The extracting conditions of two methods were studied by single factor and the orthogonal ex- periment. The optimum conditions of alcohol precipitation method was pH 2, solid - liquid ratio 1 ： 2, temperature 85℃, and the extracting time 120 min. The optimum conditions of the salting- out method was pH 1.5, solid - liquid ratio 1 ： 3, temperature 95 ℃, and the extracting time 90 min. The pectin extracted by alcohol precipitation method was hoar and viscous. The pectin extracted by salting - out method was brown and loose, however, with high yield.