西柚果皮果胶的提取工艺及性质研究

Extraction Process and Property Study from peel of Citrus paradisi Macf.

采用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、pH值及沉淀剂乙醇的用量对西柚果皮中果胶得率的影响。在单因素试验基础上探讨了料液比、提取温度、提取时间、pH值等因素对果胶得率的影响,通过L_9(3~4)正交试验,确定最佳提取工艺条件为:果皮经预处理,水解用酸为盐酸,乙醇用量与提取液用量比为1∶1,料液比1∶15,提取温度70℃,浸提时间1.5 h,pH 2.0。同时对西柚果皮果胶的性质进行了研究,采用容量法测定果胶酯化度为68.53%,咔唑硫酸法测定果胶的半乳糖醛酸含量为70.78%。

Using single factor experiment research fruit of pretreatment, hydrolysis with acid type, material liquid ratio, extraction temperature, extraction time, pH and the amount of ethanol precipitation agent on the effect of grapefruit peel pectin yield. On the basis of single factor experiment discussed the material liquid ratio, extraction temperature, extraction time, pH and other factors that affect the yield of pectin, through L_9(3~4) orthogonal test, the best extraction technology conditions for peel pectin yield high after pretreatment, hydrolysis with acid is hydrochloric acid, ethanol dosage and extract the dosage ratio of 1:1, and solidliquid ratio 1:15, extraction temperature 70 ℃, leaching time 1.5 h, pH 2.0. At the same time, the nature of grapefruit peel pectin was studied using volumetric method determination of pectin esterification degree was 68.53%, carbazole sulfuric acid method was developed for the determination of pectin galacturonic acid content was 70.78%.