苹果渣中果胶的提取及分析检测

Extraction and Analysis of Pectin in Apple Pomace

研究了苹果渣中果胶的提取,并对所提取的果胶进行分析及检测。以苹果渣为原料,酸性水溶液作为浸提溶剂,通过改变料液比、水解温度、溶液pH值、浸提时间4个因素提高果胶的提取率,并优化果胶的提取工艺条件。结果表明,最佳提取工艺条件为料液比(固液比)1∶13,水解温度85℃,溶液pH值为2.0,浸提时间1.5h。在优化的提取工艺条件下,果胶提取率可以达到13%以上。采用红外光谱法进行定性分析。

The pectin in apple pomace was extracted and detected. The raw material was apple pomace and the dipping solvent was an acidic solution. The effect of the ratio of material to solvent, hydrolysis temperature, pH value and dipping time on the extraction rate was investigated. The optimized conditions were as fallows： the ratio of material to solvent was 1 ： 13, the hydrolysis temperature was 85℃, the pH value was 2.0 and the dipping time was 1.5 h. The yield reached more than 13%. The pectin of apple pomace was detected qualitatively by infra-red spectroscopy.