食品科学 ›› 2009, Vol. 30 ›› Issue (20): 134-137.doi: 10.7506/spkx1002-6300-200920025
• 工艺技术 • 上一篇 下一篇
郑 杰，杨 婷，武 强，李 婧，王亚娜
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重庆大学引进人才启动基金项目
ZHENG Jie，YANG Ting，WU Qiang，LI Jing，WANG Ya-na
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摘要：
以橘皮为原料，用微波辅助法提取果胶，通过正交试验，得到优化工艺：以盐酸作为萃取剂，pH值为1.5，液料比为10:1(ml/g)，微波加热时间为6min，微波处理方式为27%×800W。
关键词: 橘皮, 果胶, 微波, 提取
Abstract:
This study aimed at developing an optimal microwave-assisted method for extracting pectin from orange peel. Hydrochloric acid was chosen as the extraction solvent due to high pectin yield. In order to maximize pectin yield, crucial technological parameters of microwave-assisted extraction were investigated by single factor and orthogonal array design methods. The optimal extraction process of pectin from orange peel was based on the 6 min microwave treatment of material at 27% × 800 W with the addition of 10-fold volume (ml/g) of HCl solution at pH 1.5.
Key words: orange peel, pectin, extraction, microwave
中图分类号:
R151.3
郑 杰，杨 婷，武 强，李 婧，王亚娜. 微波辅助提取桔皮果胶的优化条件研究[J]. 食品科学, 2009, 30(20): 134-137.
ZHENG Jie，YANG Ting，WU Qiang，LI Jing，WANG Ya-na. Microwave-assisted Extraction of Pectin from Orange Peel[J]. FOOD SCIENCE, 2009, 30(20): 134-137.
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