榴莲皮果胶提取工艺的优化实验研究

目的:确定榴莲壳果胶的最佳提取条件,为榴莲壳废弃物进一步利用提供参考。方法:以榴莲壳为材料,取内部白瓤部分,采用盐酸提取乙醇沉析及超声波方法提取果胶,重量法计算得率。以料液比、提取剂pH、提取温度、时间做单因素实验,根据单因素实验结果,进行正交实验L9(34),确定最佳提取条件。结果:传统酸法提取果胶的最佳条件为料液比1:30,pH2.0,提取温度为90℃,提取时间为90min,得率为14.97%。超声波提取法料液比为1:30,提取剂pH1.0,超声温度为80℃,超声时间为60min,得率达到19.68%。结论:两种提取榴莲壳果胶的方法比较发现超声辅助提取法的提取效果优于传统酸提法。

Study on the extraction of pectin technology from durian shell

Objective:Provided references for the research on and made sure of the best conditions for the extraction of pectin by durian shell.Methods:Using the durian shell inner peel as material,the method of acid hydrochloric ethanol precipitation and ultrasonic wave were used to extract pectin.Made single factor experiment on the factors of solid-liquid ratio,pH,extracts temperature,extracts time and L9(34)orthogonal experiment and calculated the yield.Result:The best traditional extraction conditions were:1:30 of solid-liquid ratio,pH2.0,90℃and 90min,the yield could reach 14.97%.The best conditions with the ultrasonic wave were:1:30 of solid-liquid ratio,pH1.0,80℃ of ultrasonic wave temperature and 60min of ultrasonic wave time,the yield could reach 19.68%.Conclusion:The comparisons of two methods on the extraction of pectin by durian shell revealed that the effectiveness of the method with the help of ultrasonic was better than the traditional method of acid extraction.