以柠檬皮为原料,采用木瓜蛋白酶提取柠檬皮果胶。分别讨论了木瓜蛋白酶用量、料液比、pH值、时间、温度等因素对果胶提取率的影响。在单因素试验基础上,通过正交试验优化木瓜蛋白酶提取柠檬皮果胶的工艺。结果表明:木瓜蛋白酶酶浓度0.10%,pH 7.0,提取时间为2 h,提取温度为55℃,液固比为25∶1,果胶收率达到32.3%。

Lemon peel pectin was extracted by papain,followed by alcohol precipitation,and the optimal condition was investigated. The effects of papain concentration,temperature,liquid-solid ratio,pH and extraction time were studied. The extraction technology was optimized by orthogonal experimentation on the basis of a series of singlefactor experiments. The optimal conditions of extraction were obtained as follows: the amount of 0. 10 % papain,liquid-solid ratio 25∶ 1,pH 7,temperature 55 ℃,extraction time 2 h. Pectin yield could reach 32. 3 % under the best conditions.