从苹果渣中提取果胶工艺条件研究

Study on Technology of Extracting Pectin from Apple Pomace

以苹果渣为试材,在单因素试验基础上采用正交实验设计,利用醇沉工艺研究了料液比、pH值、果渣粒径、浸提温度、浸提时间对果胶提取率的影响。结果表明:不同酸对果胶提取率影响差异不显著,综合考虑,选用硝酸为浸提用酸较适合。果胶提取的最佳工艺条件为料液比1∶30g/mL、pH1.3、果渣粒径60目、浸提温度90℃、浸提时间120min,在此工艺条件下,果胶平均提取率为12.45%。

Taking apple pomace as material, orthogonal experiment was adopted based on single factor experiment, the effect of different solid-to-liquid ratio, pH value, particle diameters, temperature and time on extraction of petin from applepomace were studied and the ethanol precipitation was used. The results showed that the difference of acids on extraction technology of pectin was not obvious and nitric acid was selected. The optimal extraction parameters of pectin was：solidto liquid ratio 1 ：30 g/mL, pH value 1.3, particle diameter 60, extraction temperature 90℃ and extraction time 120 minutes.