摘要
通过单因素和正交试验研究料液比、温度、pH值、提取时间4个理化因素对西柚果皮中果胶得率的影响,确定西柚皮果胶提取的最佳工艺参数。结果表明,酸提取最佳工艺为料液比1:20、提取温度60℃、提取时间1.5 h、pH 2.0,果胶得率为15.84%;超声波辅助提取最佳工艺为料液比1:20、pH 2.5、提取温度65℃、超声功率150 W、超声时间30 min,果胶得率为18.21%。超声波辅助提取时,西柚果皮中果胶得率高且提取时间缩短。
Effects of physical and chemical factors including material-liquid ratio, temperature, pH value and extraction time on materialon extraction efficiency of pectin from Citrus paradisi Macf. were investigated through single-factor and orthogonal array design experiments. The results showed that the optimal acid extraction conditions for pectin extraction from peel of C. paradisi Macf. were 1：20 of material-liquid ratio, 60℃ of reaction temperature, pH 2.0 for 1.5 h, the yield of pectin was 15.84%. Moreover, the optimal conditions for uhrasonic-assisted extraction were investigated to be 65℃ of reaction temperature, 1：20 of material-solvent ratio, pH 2.5, 150 W of ultrasonic power for 30 rain, the yield of pectin was 18.21%. The above results clearly indicated that ultrasonic-assisted extraction could improve the pectin yield and reduce the extraction time.
出处
《广东农业科学》
CAS
CSCD
北大核心
2012年第18期108-110,117,共4页
Guangdong Agricultural Sciences
关键词
西柚果皮
果胶
酸提取
超声波辅助提取
Citrus paradisi Macf.
pectin
acid extraction
ultrasonic-assisted extraction
