橘皮果胶的提取及果胶膜制备工艺参数的优化.pdfVIP

第 26 卷 第 2 期 天津科技大学学报 Vol.26 No. 2 2011 年 4 月 Journal of Tianjin University of Science Technology Apr. 2011 橘皮果胶的提取及果胶膜制备工艺参数的优化 许 茹，武文洁，南 岳 (天津科技大学材料科学与化学工程学院，天津 300457) 摘 要 ：采用 3 种不同的方法从橘皮中提取果胶，探讨果胶膜成膜因素对制备膜性能的影响，研究制备膜的最佳工 艺．结果表明：酒石酸酸解盐析法提取果胶效果最好，提取率达 10.35%；果胶质量分数、变性淀粉质量分数及助膜剂质量 分数均影响制备果胶膜的抗拉强度；影响制备果胶膜抗拉强度的主要因素顺序为助膜剂质量分数 ＞果胶质量分数＞ 变性淀粉质量分数，果胶质量分数 2.5%、助膜剂质量分数 3.0%、变性淀粉质量分数 10.0%为制备膜的最佳工艺条件． 关键词 ：橘皮果胶；提取；果胶膜 中图分类号：O69 文献标志码 ：A 文章编号 ：1672-6510 (2011)02-0021-03 Optimization of Process Parameters on Pectin Extraction from Orange Peel and Preparation of Pectin Film XU Ru ，WU Wen-jie ，NAN Yue (College of Material Science and Chemical Engineering ，Tianjin University of Science Technology ， Tianjin 300457 ，China) Abstract ：Pectin was extracted from orange peel by three different methods. The effects of pectin concentration ，glycerol concentration and modified starch on the properties of pectin film were investigated and optimal process was studied. The results showed that the total pectin extraction efficiency is 10.35% by the tartaric acid hydrolysis and salting-out method. Finally ，the results indicate the effects of glycerol concentration ，pectin concentration ，and modified starch addition on inten- sity of tension of the pectin film is significant. The main sequence of the factors affecting