湘西椪柑皮中果胶的提取及脱色

采用普通酸萃取、超声波萃取和微波辅助提取等3种方法提取湘西碰柑皮中的果胶,其中微波辅助法提取率最高。探讨了微波功率、微波处理时间、pH值、料液比对果胶产率的影响。单因素实验和正交试验表明：在微波功率为500W、微波处理时间为5min、体系pH值为2、料液比为1：15的条件下,果胶的提取率可达20．57％。尝试用双氧水对果胶脱色,确定最佳脱色条件为：100．0mL果胶滤液中加入30％双氧水4．0～6．0mL,25℃下静置48h。

Extraction and Decolorization of Pectin from Xiangxi Ponkan Peel

Three methods (common acid extraction, ultrasonic extraction and microwave extraction) used to extracting pectin from Xiangx/Ponkan peel, and the extraction rate of microwave extraction method was the highest. The effects of microwave power, time of microwave treatment, pH value and solid-liquid ration on production rate of pectin were discussed. The results of single factor experiment and orthngonal test showed that the extraction rate could reach 20.57% under the conditions that microwave power was 500 W, time of microwave treatment was 5 min, pH value was 2 and solid-liqnid ration was 1:15. The optimal decolorizing conditions were as follows: 30% hydrogen peroxide 4.0 to 6.0 mL was added to 100.0 mL fdtrate of pectin and kept for 48 h at 25℃.