黄秋葵果胶提取工艺的初步研究

Study on Extraction of Pectin from Okra

摘要:

本文以成熟的黄秋葵为原料，研究了Al2(SO4)3沉淀法提取果胶的工艺条件。实验采用正交设计，利用方差分析对萃取温度、萃取时间和萃取的pH值对果胶得率的影响进行了探讨，得出最佳提取条件为：pH 4、萃取温度为60 ℃、萃取时间为90 min；在此条件下，黄秋葵的果胶提取率可达25.96%，实验表明，黄秋葵是一种果胶含量高的植物资源。

Abstract:

The extraction of pectin from the ripe Okra using Al2(SO4)3 as precipitation were studied. The orthogonal matrixexperiments showed that the best pH value in acidic extraction stage, extraction temperature and the extraction time were 4, 60 ℃ and 90min, respectively, under which the extraction rate of pectin from Okra was be up to 25.96%. This research confirmed that Okra is an excellent source of pectin.