摘 要：本实验以梨皮为原料，进行干燥、粉碎，用酸水解法提取其中的果胶，通过测定果胶的提取率，研究采用酸水解法提取果胶时不同提取温度、提取时间、提取pH、料液比对梨皮中果胶提取率的影响。本课题采用酸解法提取果胶，运用单因素法分析不同提取温度、提取时间、提取pH、料液比对梨皮中果胶提取率的影响。最后通过正交实验确定最优方案。结果表明影响梨皮中果胶提取的主次因素顺序提取提取时间＞料液比＞提取温度＞pH。正交试验和验证性实验表明，酸水解法从梨皮中提取果胶的最佳工艺条件为提取时间为90min、料液比为1:15、提取温度为80℃、pH=2.0。此时粗果胶的提取率能达到12.64%，纯度为70.23%。可以根据粗果胶提取率以及纯度计算出最佳工艺条件下果胶提取率为8.68%。

关键词 梨皮；提取；果胶；纯度

Abstract：Pectin is a natural polymer, has the very good gelling and emulsifying stability, is a non-toxic harmless, safe and natural food additives. Pectin in food is often used as a gelling agent, thickener, stabilizer, emulsifier, in medicine and health products can be significantly reduced blood glucose and blood lipid, cholesterol reduction, to dredge the blood vessel function. Diabetes, hypertension etc.. In this experiment, the pear peel as raw material, drying pulverizing, extracting the pectin by acid hydrolysis, extraction rate by determination of pectin, extraction of pectin with different extraction temperature, extraction time, pH, ratio of liquid material in Pear peel pectin extraction rate are greatly affected by acid hydrolysis method. Results show that the effect of sequential factors in Pear peel pectin extraction extraction time > ratio of liquid to material, extraction temperature, pH. Indicates that the orthogonal test and verification experiment, the optimum process conditions of extracting pectin from pear peel by acid hydrolysis method for time 90min, ratio of solid to liquid was 1:15, extraction temperature80 ℃, pH=2.0. The pectin extraction rate can reach 12.64%, the purity was 70.23%. According to the pectin extraction rate and purity calculates the optimum process conditions of pectin total was 8.68%.

Keywords  pear peel  pectin  extraction  purity