柑橘皮果胶的制备及其脱色工艺

Process of Pectin Extraction from Orange Peel and Its Decolorization

以柑橘皮为原料,通过单因素试验和正交试验确定了果胶提取的最佳工艺参数,并对果胶脱色的最佳脱色剂进行选择,考察其脱色条件。结果表明,以柑橘皮为原料,按料液比(g/mL)1∶25加入pH为2的磷酸水溶液,于95℃的浸提温度下浸提90 min,果胶的得率为13.04%;按10 g/L的量于果胶浸提液中添加活性白土作为脱色剂,于50℃以上的温度下脱色30 min可达到较好的脱色效果,所得的果胶产品纯度达72.63%,酯化度为77.95%,各项指标均达到了国标和行业标准的要求。

The optimum processing parameters of the pectin extracted from orange peel were determined through single factor test and orthogonal test.Then the optimum decolorizer was selected from pectin decolorization and inspected decolorization condition.The results showed that with liquid ratio 1∶25,mixed into phosphoric acid with pH value of 2 as extraction reagents,the pectin yield was 13.04％ after extracting 90 min at 95 ℃.Using activated clay of 10 g/L as decolorizer,the test acquired a good decolorization effect when decolorizing 30 min under the temperature more than 50 ℃.The purity of pectin product was up to 72.63％ and the esterification degree was 77.95％.All indexes can meet the national standard and industry standard requirement.