微切变-助剂互作技术辅助提取柑橘皮果胶的工艺研究

目的建立并优化微切变-助剂互作技术提取橘皮果胶的工艺方法。方法采用固态氯化钠为助剂,雪峰蜜橘为主要原料,以果胶的提取率为评价指标,采用单因素和正交实验探索果胶的最优提取工艺,包括Na Cl助剂量、浸提时间、料液比、提取液pH 4个单因素。结果最优工艺条件为:助剂添加量2.5%(m:m)、浸提时间80 min、料液比1:20(m:V,g:mL)、提取液pH为2,此条件下果胶提取率为23.16%,比对照组提高了48.18%,且提取总时长由242 min缩短到102 min。结论以氯化钠为助剂的微切变-助剂互作技术高效省时、安全可靠,为柑橘副产物的高附加值综合利用提供了理论参考。

Extraction of pectin from citrus peel using press-shear assisted interaction technology

[Objective] The optimum conditions of pectin extraction using press-shear assisted interaction (PAI) technology were investigated in this paper. [Method] The optimum extraction parameters of pectin from citrus peel were investigated using the dosage of sodium chloride, extraction time, the ratio of material to solvent and extraction solvent pH with the yield of pectin as an index in single-factor test and orthogonal test. [Result] The results showed that the highest yield of pectin is up to 23.16% when the dosage of sodium chloride is 2.5% (W/W), extraction time is 80 min, the ratio of material to solvent is 1: 20 (g/mL) and extraction solvent pH is 2. Under the optimum conditions, the yield of pectin is higher than control group of 48.18%, and the extraction total time is shortened from 242 min to 102 min. [Conclusion] The present results suggest that PAI with sodium chloride as additive exerts a secure, reliable, time-saving and high effective method for pectin extraction from citrus peel.