粉大蕉皮的果胶提取工艺条件的优化研究

Optimizing technology of pectin from banana peel

以粉大蕉皮为材料,运用酸解法对香蕉皮果胶的提取工艺进行研究,通过单因素实验和正交实验,分析料液比、萃取pH值、萃取温度、萃取时间对香蕉皮中果胶提取量的影响,旨在为香蕉皮果胶的提取及综合开发利用奠定基础。通过单因素实验和正交实验,得出萃取的最优化条件为:以pH2的盐酸溶液为萃取剂、液料比1:12、温度80℃、时间90 min。

Banana peel for the material to the test solution using acid extraction process banana peel pectin were studied by single factor and orthogonal experiments, analysis of solid-liquid ratio, extraction pH, extraction temperature, extraction time on the banana peel of the fruit affect the amount of gum extraction, and aims to lay the foundation for comprehensive development and utilization of banana peel extract pectin. By single factor and orthogonal experiments, the optimal extraction conditions were： hydrochloric acid solution pH2 for extracting agent, liquid ratio 1：12, temperature 80℃, time 90 min.