【摘要】 以纯果胶得率为评价指标,在超声(功率为250 W)预处理30 min后,分别考察提取溶剂、初始pH值、料液比、提取温度及时间等因素对纯果胶得率的影响。在此基础上,采用正交试验优化黄皮果胶的制备工艺,并分析以黄皮果胶理化性质。结果表明,制备黄皮果胶的最佳工艺条件为以盐酸(0.01 mol/L)为提取溶剂,提取温度90℃、液料比为20∶1(mL∶g)、初始pH值为2.0,提取时间120 min。该优化提取工艺条件下,黄皮果胶得率为6.84%,半乳糖醛酸含量为76.51%,且各项理化指标均达到国家标准GB 25533—2010《食品添加剂果胶》要求。更多还原

【Abstract】 Using the yield of pure pectin as evaluation index, the effects of extraction solvents, initial pH value, liquid and material ratio, extraction temperature and time were investigated after pretreatment with ultrasonic vibration for 30 min at 250 W. Based on single-factor experiments, the extraction conditions of pectin were optimized by orthogonal experiments, then the physicochemical characteristics of pectin from wampee fruit were analyzed. The optimum extracting conditions were obtained as follows: hydrochloric acid(0.01 mol/L) as extraction solvents, extraction temperature 90 ℃, liquid and material ratio 20∶1(ml∶g), initial pH value 2.0, extraction time 120 min. Under the optimal conditions, the yield of pure pectin was6.84%, and the content of galacturonic acid was 76.51%. The physicochemical indexes of pectin from wampee fruit all met the requirements of industrial production, which was in according with GB 25533—2010 "Food additive pectin".更多还原