西柚果皮中果胶的提取工艺优化

摘要

Effects of physical and chemical factors including the skin pretreatment, hydrolyzed with acid species, material-liquid ratio, temperature, extraction time, pH value and alcohol amount on materialon extraction effciency of pectin fromCitrus 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, pH 2.0 for 1.5 h, 1∶1 of ethanol-liquid ratio.%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、pH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，pH 2.0，乙醇用量与提取液用量比为1∶1。