低甲氧基果胶的研制

在酸法萃取、乙醇沉淀以制造高甲氧基果胶的工艺流程中,用盐酸进行部分脱酯,制得低甲氧基果胶.运用正交试验设计法,通过方差分析,检验脱酯温度、脱酯盐酸浓度以及脱酯时间对于产品酯化度、胶凝强度、纯度以及产率的影响的显著性.选择适宜的脱酯工艺条件.由干柚皮制得的低甲氧基果胶的酯化度为25.1%,胶凝强变为141.7°.正交设计法对于果胶系列产品的开发是行之有效的.

Development Study of Low-Methoxyl Pectin

In the process of extracting high-methoyyl pectin with dilute hydrochloric acid followed by precipitation with alcohol,partial demethy- lation with hydrochloric acid was carried out to obtain Low-methoxyl pectin. Experiments were arranged in accordance with the orthogonal design method, and variance analysis was made to test the effects of demethylation tem- perature,concentration of HCI use in demethylation,and demethylation duration on esterification degree,gel power and purity of the products, so as to determine the optimal technological conditions for demethylation. The degree of esterification and gel power of LM-pectin produced from dried pomelo peel were 25.1% and 141.7° respectively.It was suggested that the orthogonal design method is effectual for the manufacture of pectin series products.