西柚果皮中果胶的提取工艺优化

Optimization of Pectin Extraction from Peel of Citrus paradisi Macf.

通过单因素试验研究果皮的预处理、水解用酸的种类、料液比、提取温度、提取时间、p H值及沉淀剂乙醇的用量7个理化因素,对西柚果皮中果胶提取率的影响,结果表明:最佳的工艺条件为果皮经过预处理果胶提取率高,水解用酸为盐酸,料液比1∶15,提取温度70℃,浸提时间1.5 h,p H 2.0,乙醇用量与提取液用量比为1∶1。

Effects of physical and chemical factors including the skin pretreatment,hydrolyzed with acid species,material-liquid ratio,temperature,extraction time,p H value and alcohol amount on materialon extraction efficiency of pectin from Citrus paradisi Macf. were investigated through single-factor experiments,the results showed that the skin after pretreatment of pectin extraction rate was high,hydrochloric acid was selected,the optimal extraction conditions were 1∶15 of material-liquid ratio,70 ℃ of reaction temperature,p H 2.0 for 1.5 h,1∶1 of ethanol-liquid ratio.