DAI Yu-jun,SHI Hui-jun.Optimization on Extraction Pectin by Hydrochloric Acid Extraction and Ethanol Precipitation Method from Orange Peel[J].Northern Horticulture,2012,36(01):54-57.
酸解醇沉法提取柑橘皮果胶工艺的优化
- Title:
- Optimization on Extraction Pectin by Hydrochloric Acid Extraction and Ethanol Precipitation Method from Orange Peel
- 文章编号:
- 1001-0009(2012)01-0054-04
- Keywords:
- orange peel; pectin; extracting rate
- 分类号:
- TS 255.4
- 文献标志码:
- A
- 摘要:
- 以干燥的柑橘皮为试材，采用酸解醇沉法提取果胶，通过单因素实验及正交实验研究料液比、pH值、浸提温度、浸提时间以及乙醇浓度对柑橘皮果胶提取率的影响。结果表明：料液比是影响柑橘皮果胶提取率的最主要因素；提取果胶的最优工艺条件为：浸提温度85℃、料液比1∶8、pH 2.0、浸提时间45 min、乙醇浓度为90%，在此条件下，柑橘皮果胶的提取率达到14.86%。
- Abstract:
- The research used dried orange peel as raw material to extract pectin of orange peel by hydrochloric acid extraction and ethanol precipitation method.Effects of ratio of raw material to liquid,pH value,extracting temperature,extracting time and alcohol concentration were investigated through single factor and orthogonal test.The results showed that the ratio of raw material to liquid was the main factors on extraction rate of pectin from orange peel.The optimum extraction process of pectin was as follows: the temperatures was 85℃,the ratio of raw material to liquid was 1∶8,pH 2.0,the extracting time was 45 minutes, the alcohol concentration was 90%.The extracting rate of pectin was up to 14.8%.
参考文献/References:
[1]姜少娟,刘晓莉.桔皮果胶的超声提取研究[J].中国酿造,2010(12):151-154.
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备注/Memo
第一作者简介：戴余军（1972-），女，湖北天门人，硕士，副教授，现从事生物化学及天然产物提取的教学与研究工作。E-mail：dyj5925@sina.com。