葡萄皮中低酯果胶提取方法比较及脱色工艺研究

Comparison of extraction methods and decolorization technology of low ester pectin from grape skin

比较温浸提取法和加压热水提取法对葡萄皮果胶得率和酯化度的影响,并对加压热水提取葡萄皮果胶的工艺参数进行优化。得到最佳条件为液料比25∶1(mL/g)、提取时间100 min、提取压力0.3 MPa、提取温度80℃,在该条件下葡萄皮果胶得率为14.618%,酯化度为15.92%。在此基础上采用AB-8大孔树脂对葡萄皮果胶进行脱色处理,并对AB-8大孔树脂进行解吸附,确定最佳条件为上柱液体积10 BV、上注液pH 3.0、上柱液流速20 BV/h、乙醇体积分数40%、解吸时间65 min。

The effects of warm extraction and pressurized hot water extraction on pectin yield and esterification degree of grape skin were compared, and the technological parameters of pressurized hot water extraction of grape skin pectin were optimized. The optimum conditions were as follows: liquid/material ratio 25 ∶1(mL/g), extraction time 100 min, extraction pressure 0.3 MPa, extraction temperature 80 ℃. Under these conditions, the pectin yield of grape skin was 13.656 %, and the degree of esterification was 16.04 %. On this basis, AB-8 macroporous resin was used to decolorize grape skin pectin, and AB-8 macroporous resin was desorbed. The optimal conditions were determined as follows: the volume of upper column liquid 10 BV, the pH of upper injection liquid 3.0, the flow rate of upper column liquid 20 BV/h, the volume fraction of ethanol 40 %, and the desorption time 65 min.