库拉索芦荟皮中果胶提取工艺的优化研究
详细信息Study on the extracted technology of pectin contents from Aloe skin
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摘要: 以库拉索芦荟(Aloe barbadensis Mill)为原料,采用酸水解乙醇沉淀的方法提取皮和肉中的果胶。主要从提取温度、提取时间、提取液pH以及料液比等因素进行考察,分别对芦荟皮和芦荟肉进行果胶提取实验,比较库拉索芦荟皮和芦荟肉中果胶含量,利用单因素实验和L9(34)正交实验优化芦荟果胶提取的工艺参数。最终本实验确定芦荟皮中果胶的最佳提取工艺条件为:提取温度80℃,提取时间100min,提取液pH2.5,料液比1:15,果胶产量为0.84g/20g,即得率为4.2%,而芦荟果肉中不含有果胶。Abstract: The Aloe (Aloe barbadensis Mill) was used as raw material, pectin was extracted by the acid hydrolysis alcohol precipitation method.The factors of the extraction temperature, extraction time, extraction pH and solid-liquid ratio were mainly investigated and analyzed.The pectin contents in Aloe skin and pulp were compared by pectin extraction experiments of Aloe skin and pulp.The extracted technology parameters was optimized by using single factor experiment and L9 (34) orthogonal test.The best technology conditions combination results of orthogonal test was extraction from Aloe skin at temperature of 80℃, extracting time of 100min, extract pH of 2.5, solid-liquid ratio of 1:15, pectin yield 0.84g/20g, rate 4.2%, while the Aloe pulp did not contain pectin.
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Keywords:
- Aloe skin;Aloe pulp;pectin;extraction;content; /
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