微切变-助剂互作技术辅助提取柑橘皮果胶的工艺研究

Extraction of pectin from citrus peel using press-shear assisted interaction technology

目的建立并优化微切变-助剂互作技术提取橘皮果胶的工艺方法。方法采用固态氯化钠为助剂,雪峰蜜橘为主要原料,以果胶的提取率为评价指标,采用单因素和正交实验探索果胶的最优提取工艺,包括Na Cl助剂量、浸提时间、料液比、提取液pH 4个单因素。结果最优工艺条件为:助剂添加量2.5%(m:m)、浸提时间80 min、料液比1:20(m:V,g:mL)、提取液pH为2,此条件下果胶提取率为23.16%,比对照组提高了48.18%,且提取总时长由242 min缩短到102 min。结论以氯化钠为助剂的微切变-助剂互作技术高效省时、安全可靠,为柑橘副产物的高附加值综合利用提供了理论参考。

Objective To establish and optimize the extraction conditions of pectin from citrus peel using press-shear assisted interaction（PAI） technology. Methods Solid sodium chloride was adopted as additive, Xuefeng tangerine was used as the main raw material, and the yield of pectin was used as the evaluating index. The optimum extraction parameters of pectin from citrus peel were investigated using single-factor test and orthogonal test, which included 4 single factors of the dosage of sodium chloride, extraction time, solid-liquid ratio and extraction solvent pH. Results The optimum technological conditions were as follows： the dosage of sodium chloride was 2.5%（m：m）, extraction time was 80 min, solid-liquid ratio was 1：20（m：V, g：mL） and extraction solvent pH was 2, and the highest yield of pectin was up to 23.16%. Under the optimum conditions, the yield of pectin was higher than control group of 48.18%, and the extraction total time was shortened from 242 min to 102 min. Conclusion With the aid of sodium chloride as additive, the PAI technology is efficient, time-saving, safe and reliable, which provides a theoretical reference for the high value-added use of citrus by-products.