| 柑橘皮果胶提取工艺的研究 |
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| 引用本文： | 黄爱妮,康姝雅.柑橘皮果胶提取工艺的研究[J].粮食与食品工业,2012(5):40-42,48. |
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| 作者姓名： | 黄爱妮 康姝雅 |
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| 作者单位： | 武昌工学院食品科学与工程系,武汉430065 |
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| 摘 要： | 采用盐酸提取、乙醇沉淀的方法提取柑橘皮中的果胶,通过正交试验研究浸提温度、浸提pH、料液比和浸提时间对柑橘皮果胶提取率的影响。结果表明,柑橘皮果胶提取的最佳工艺条件为:pH 2.0、料液比1∶20(g/mL)、浸提时间90min、浸提温度85℃,柑橘皮果胶的最大提取率为20.12%。
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| 关 键 词： | 柑橘皮 果胶 提取 |
Study on extraction process of citrus peel pectin |
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| Huang Aini,Kang Shuya.Study on extraction process of citrus peel pectin[J].Cereal and Food Industry,2012(5):40-42,48. |
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| Authors: | Huang Aini Kang Shuya |
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| Affiliation: | Department of Food Science and Engineering, Wuchang Institute of Technology (Wuhan 430065) |
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| Abstract: | The extraction of pectin from citrus peel by hydrochloric acid extraction and pre- cipitated with ethanol were studied. The effects of extraction temperature, pH, the solid- liquid ratio and extraction time were studied by orthogonal experiment. The results show that the best process conditions are as follows, pH 2.0, solid to liquid ratio of 1 ： 20 （g/mL）, extraction time 90 min, extraction temperature 85 ℃. In this condition, the maximum extraction rate of the cit-rus peel pectin was 20.12%. |
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| Keywords: | citrus peel pectin extraction |
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