摘要
用酸浸提、酒精沉淀法,从桔皮中提取果胶,通过正交设计分析,获得最佳得率的工艺条件。即果胶浸提液的酸度为pH2,反应时间2小时。沉淀果胶的酒精浓度为50％,其得率是12.6％。
This paper deals with the extraction of pectin from tangerine orange rind by using acidic aqueous solution as extractant, precipitating with alcohol and analysing by Orthogonal Design. The best technological conditions are as follows: the acidity of extractant at pH2 the reaction time for 2 hrs, the concentration of alcohol for precipitating pectin at 50% by volume, and the final fine rate of pectin is 12.6%.
出处
《广西植物》
CAS
CSCD
北大核心
1990年第4期372-375,共4页
Guihaia
关键词
柑桔皮
果胶
提取
extract
tangerine orange rind
pectin
Orthogonal Design
