酶解-柠檬酸提取塔罗科血橙皮中的果胶及理化性质研究

Study on extraction of the pectin in the tarocco blood orange peel by hydrolysis-citric acid method and its physicochemical property

利用Design-Expert 8.05软件,建立了以纤维素酶酶解-柠檬酸提取塔罗科血橙皮中果胶的实验模型。最佳提取工艺条件为:提取温度90℃、时间30 min、p H2,验证实验得到果胶产率为29.447%,与果胶模型预测值29.928%的相对误差为1.6%。果胶产品酯化度为67.84%、含水率为7.66%、半乳糖醛酸含量为75.8%、总灰分为3.83%、酸不溶性灰分为0.1%、p H为3.10。本文为提高血橙的综合价值提供了理论依据和实验方法。

Pectin in tarocco blood orange peel was extracted by hydrolysis-citric and the model was constructed with Design-Expert 8.05 software. The optimal extracting technological conditions were the extracting temperature90 ℃,the time 30 min,the p H 2. In the verification test,the yield of the pectin was 29.447%,which relative errors was 1.6% for the model values of the pectin of 29.928%. The esterification degree,the moisture content,the galacturonic acid content,the total ash content,the acid insoluble ash content,and the p H of the pectin,respectively were 67.84%,7.66%,75.8%,3.83%,0.1% and 3.10. The theoretical basis and experimental method were provided by the experiment to advance the comprehensive value of blood orange.