秦巴山区柑橘皮多糖的提取工艺及稳定性研究

Study on the extraction process and stability of polysaccharide in Citrus peel from Qinba mountainous area

以秦巴山区柑橘皮为原料,采用微波预处理-热水浸提法,在不同料液比、微波时间、浸提时间和浸提温度下探讨柑橘皮多糖的提取工艺,并对其多糖在不同pH和常见的一些氧化剂、还原剂、食品添加剂、金属离子等条件下的稳定性进行研究。实验结果表明,柑橘皮多糖的最佳提取条件:料液比1∶40(g/mL)、微波时间90s、浸提时间1.5h、浸提温度80℃,多糖提取率为39.25%;柑橘皮多糖在酸性、还原剂介质中稳定性较好,在氧化剂、碱性、苯甲酸钠、柠檬酸和K+、Na+、Ca2+、Al3+等金属离子溶液中的稳定性相对较差。

The hot water extraction process of polysaccharide in Citrus peel from Qinba mountainous area assisted by microwave pretreatment was studied.The Citrus peel polysaccharide extraction from the different solid-to-liquid ratio,microwave time, extraction time and extraction temperature, and the stability of polysaccharide in different pH,oxidant, reductant,food additives and some metal ion of conditions were studied.The results showed that the best extraction process condition was： the ratio of solid to extracting liquid 1 ：40 （g/mL）, microwave time 90s, extraction time 1.5h, extraction temperature 80℃.The polysaccharide extraction yield could reach 39.25% in the optimum conditions.The Citrus peel polysaccharide stability was good in acid and reducer. In oxidizer, alkaline, sodium benzoate, citric acid, K ＋ , Na＋ , Ca2＋ ,Al3＋ ,the stabilities were poor.