榕树果中果胶的酸解提取研究

Study on Extraction Technique of Pectin from Banyan Fruit by Acid Hydrolysis

试验对酸解法提取榕树果果胶的工艺进行研究。在单因素试验的基础上,采用L9(34)正交试验法对酶法提取榕树果果胶的条件进行优化,考察时间、温度和料液比对榕树果果胶提取率的影响。结果表明:最佳提取工艺条件为酸解时间45 min,酸解温度90℃,料液比1︰40(g/mL)。在该条件下测定榕树果果胶的提取率为4.58 mg/g。

Acid hydrolysis was applied for extraction of pectin from banyan fruit. Based on single factor tests, the extraction conditions of polysaccharide were optimized by L9（34） orthogonal test. The influence of extraction time, extraction temperature and liquid to solid ration on yield of pectin was studied. The optimum conditions were as follows： 45 min, 90 ℃ and 1︰40（g/mL）. Under these conditions, the extraction yield was 4.58 mg/g.