柚子皮中果胶提取工艺的优化及其理化性质测定

Optimization of Extraction Technique and Physicochemical Property of Pectin from Grapefruit Peel

以新鲜柚子皮为原料,将柚子皮处理成干燥的粉末,采用酸水解乙醇沉淀法提取果胶。在考察料液比、提取酸度、提取温度和提取时间等4个单因素提取效果的基础上,进行了L9(34)正交试验。结果表明,从柚子皮中提取果胶的最佳工艺条件为:料液比为1∶90、提取酸度为p H=2、提取温度为90℃、提取时间为60min。在上述条件下,制得的果胶成品为白色,产率为24.87%。在对果胶的提取工艺进行优化的同时,也对所得的果胶成品进行理化性质的测定。

Using the fresh grapefruit peel as raw material, the grapefruit peel were processed into dry powder and the pectin were ex- tracted by acid hydrolysis and ethanol precipitation. On the basis of 4 single factors including the ratio of material to liquid, extraction acid- ity, extraction temperature and extraction time , the L9 （34 ） orthogonal experiment were performed. The results showed that the optimum process conditions of pectin extraction from grapefruit peel were that the ratio of material to liquid 1 ： 90, extraction acidity pH = 2, extrac- tion temperature 90 ℃, and extraction time 60 min. Under these conditions, the prepared pectin products was white and the yield was 24. 87%. At the same time, the physicochemical properties of pectin were determined.