橘子废渣提取果胶的工艺优化及应用研究

Optimization and Application of Extracting Pectin from Orange Residue

本研究以橘子废渣为原料,通过提取果胶,研究果胶的工艺优化和应用。在单因素实验的基础上,采用响应面法进行了优化实验,得到最佳提取条件为:甲醇浓度49.18%和氯化钠浓度1.28%。在最佳提取条件下,得到的果胶产率为19.86%。结果表明,果胶对乳酸菌的生长有促进作用,将提取得到的果胶应用于食品添加剂中,同时也能够提高食品的质构和稳定性,具有良好的应用前景。

In this study,orange residue was used as raw material to extract pectin,and the optimization and application of pectin were studied.On the basis of single factor experiment,response surface method was used to optimize the experiment.The optimal extraction conditions were as follows:methanol concentration of 49.18%and sodium chloride concentration of 1.28%.Under the optimal extraction conditions,the yield of pectin was 19.86%.The results show that pectin can promote the growth of lactic acid bacteria.When the extracted pectin is used in food additives,it can also improve the texture and stability of food,so it has a good application prospect.