作者简介：林晓锋(1986 —)，男，硕士研究生，研究方向为化学工程。E-mail：[email protected]
通信作者：许建中(1953 —)，男，高级工程师，研究方向为生物化工。E-mail：[email protected][中文文摘]选用福建特产琯溪蜜柚果皮为原料,考察酸提工艺条件对果胶的酯化度、黏均分子质量和半乳糖醛酸含量的影响,设计正交试验L9(34)考察各因素的影响。结果表明:在试验范围内,酸提工艺条件对果胶的酯化度基本无影响,对半乳糖醛酸的含量有明显的影响,对果胶的分子质量影响最显著。9个不同试验条件下,酸提果胶的酯化度63.5%～63.8%,半乳糖醛酸含量74.2%～88.5%,果胶的黏均分子质量101～202ku。[英文文摘]The effects of process parameters such as temperature,solid/liquid ratio,extraction time and pH for pectin extraction from Guanxi honey pomelo peel with dilute hydrochloric acid on degree of esterification(DE),viscosity-average molecular mass and galacturonic acid content of pectin were investigated using an L9(34) orthogonal array design.The results showed that the process parameters had little effect on pectin DH,remarkable effect on galacturonic acid content,and the largest effect on viscosity-average molecular mass
and galacturonic acid content of pectin were investigated using an L9(34) orthogonal array design. The results showed that the process parameters had little effect on pectin DH, remarkable effect on galacturonic acid content, and the largest effect on viscosityaverage molecular mass. The 9 orthogonal array runs resulted in a DH of 63.5%-63.8%, a galacturonic acid content of 74.2%－88.5% and a viscosity-average molecular weight of 101－202 ku.福建省科技计划重点项目(2010Y0035
