微波辅助提取西瓜皮中果胶的研究

讨论了利用微波辐射萃取法从西瓜皮中提取果胶的不同因素的影响,通过实验确立了微波条件下提取果胶的最佳工艺条件：用盐酸调pH值为1.8,用水作为溶剂,料液比为1∶20,微波辐射功率为600 W,辐射时间为4 min,乙醇浓度为60%,提取率可达到17.8%。     

微波法分批次提取柑橘皮中果胶的工艺研究

利用浓度梯度能提高浸出效率,分批次采用微波加热提取柑橘皮果胶。通过单因素实验,研究了不同酸、料液比、微波功率、微波时间、p H值等反应条件对产率的影响。结果表明:果胶的最佳提取条件为:盐酸为萃取剂,料液比为1∶15,微波功率700 W,微波辐射时间为5 min,提取液p H值为1.8,果胶得率22.9%。     

微波辅助提取胡萝卜中果胶的工艺研究

采用微波辐射的方法提取胡萝卜中的果胶.实验考察了微波辐射时间、微波火力、草酸铵浓度、料液比及醇析中乙醇浓度对提取率的影响.实验确定微波条件下提取果胶的最佳工艺条件是:微波辐射时间2min,微波火力为中火,草酸铵浓度4g·L-1,料液比1:15 (g:mL),醇析中乙醇的浓度是70％,提取率可达6.907％.     

响应面优化微波辅助加热酸法提取果胶工艺

以苹果渣为原料，利用微波辅助加热柠檬酸水解法提取果胶，在单因素实验的基础上，采用Box-Benhnken实验设计方案对提取条件进行优化。结果表明，果胶提取的最佳工艺参数为V(柠檬酸)∶m(果渣)=25.42 mL/g, pH=1.95,水解温度90.41℃,水解时间1.43 h,微波辐射功率907 W,辐射时间7.14 min,果胶提取率的理论响应值为18.05%。     

微波协同提取柚子皮中果胶的工艺研究

以柚子皮为原料,微波协同提取柚皮中果胶。采用单因素试验和正交试验,对微波协同提取柚皮中果胶的提取工艺进行优化研究。探讨了液料比、pH值、辐射时间、微波强度等因素对柚皮中果胶提取率的影响。试验结果表明,微波协同提取lOg粒径为0．25mm的柚皮粉末中果胶的最佳工艺条件为：总液料质量比30：1,提取液pH2．0,微波功率450W,提取时间60s。提取液经硫酸铝盐析,析出沉淀用酸化醇处理脱盐,过滤,滤渣用乙醇反复洗涤干燥即得果胶,产率14．7％。与加热提取法比较,微波协同提取能大大缩短提取时间,并提高了果胶的产率。     

微波辅助法提取精油和果胶

为了对橘皮精油和果胶进行提取,对其工艺条件进行最优研究。结果:微波辅助水蒸气蒸馏提取橘皮精油的最适合的工艺是微波功率为250W,微波时间为5min,提取次数为2,该条件下的精油得率为1.89%。微波提取果胶的最适合的工艺是,即pH为1.8,液料比为20:1,微波功率为500W,提取时间为3min,该条件下的果胶得率为19.28%。     

微波法从橘子皮中提取果胶的工艺研究

以橘皮为原料,在微波条件下,用混酸（HCl-H2C2O4）调节提取液的pH值,采用无水乙醇沉淀的工艺提取果胶。实验中系统探讨了微波辐射时间、微波辐射功率、提取液pH值、液料比及乙醇浓度对果胶产率的影响,继而确定的适宜工艺条件为：微波辐射功率560W,微波辐射时间5min,提取液pH值2．0,液料比15：1,乙醇浓度60％,在此条件下,果胶产率达20．88％。     

向日葵盘果胶的提取工艺条件研究

采用微波辅助法从向日葵盘中提取果胶,并用响应面分析法优化了提取参数(提取液pH、提取温度、固液比和微波功率)对果胶提取率的影响.从功效、能量节约和实验可行性角度考虑,获得向日葵盘提取果胶的最佳条件是:pH值3.4,提取时间6.8 min,提取液料比为1:20,微波功率464 W.提取液经浓缩后采用95%乙醇沉淀,所得果胶酯化度为35.42%,半乳糖醛酸含量为87.3%,而灰分仅为4.75%.     

藤茶中二氢杨梅素的微波萃取

以干藤茶叶为原料,在微波辐射条件下,以水为溶剂提取二氢杨梅素,考察了微波功率、微波辐射时间、料液比、浸提时间等因素对提取率的影响,通过单因素分析和正交试验设计确定了最佳提取工艺条件。确定的最佳提取工艺条件为:微波功率为高档,微波辐射时间为3min,料液比为1:20,水浴浸提时间为2h。在此条件下二氢杨梅素的提取率为29%。     

超声波辅助提取桔子皮中果胶的研究

讨论了利用超声波辐射萃取法从桔皮中提取果胶的不同因素的影响,通过实验确立了超声波条件下提取果胶的最佳工艺条件为:用盐酸调pH值为1.8,用水作为溶剂,料液比为1:20,超声功率为600W,作用时间为40min,乙醇浓度为60%,提取率可达到20.8%。     

超声波辅助提取南瓜皮中果胶的研究

利用超声波辐射萃取法从南瓜皮中提取果胶,讨论了不同因素的影响。通过实验确定了超声波条件下提取果胶的最佳工艺条件:用盐酸调节pH=1.8,以水作溶剂,料液体积比1∶20,超声功率600 W,作用时间40 m in,乙醇体积分数60%。提取率可达到17.8%。     

Water-based extraction of pectin from flavedo and albedo of orange peels

The extraction of pectin from orange peels has been studied at different sample to solvent ratios, different pHs and with different extraction techniques using water. The highest pectin and total nitrogen was produced by a sample to solvent ratio of 1:12.5. The amount of pectin extracted reduces as the pH increased, while the extractability of crude protein is not affected so significantly. Previous workers have found similar results. Considerably more pectin was obtained by the Soxhlet method than by microwave extraction by a factor of two, with a longer extraction duration than the microwave extraction by a factor of 240, so microwave extraction showed a much higher extraction rate (per unit time) by a factor of 120. Pectin existed mainly in the albedo, but the flavedo still contained 27% of the amount of pectin in the total extract. The total pectin yield from the dried peel was 2.2%. The combination of hand-pressure and microwave on pectin yield from flavedo was 12% better than hand-pressure alone, which was also better than microwave extraction alone.     

微波辅助提取马蹄皮总黄酮的工艺研究

探讨了微波辅助提取马蹄皮总黄酮的工艺条件。采用分光光度法测定马蹄皮总黄酮的含量,在单因素实验的基础上确定微波辅助提取马蹄皮总黄酮的最佳工艺条件为:微波功率300 W,微波辐射时间5 m in,乙醇浓度40%,料液比1∶25。在最佳工艺条件下,马蹄皮总黄酮提取率达1.31%,比相同条件下普通浸提法提取2 h的提取率提高12.93%。微波辅助提取马蹄皮总黄酮是一种快速高效的新方法。     

微波辅助提取柚子皮中多糖的研究

讨论了利用微波辐射萃取法从柚子皮中提取多糖的不同因素的影响,通过实验确立了微波条件下提取多糖的最佳工艺条件为:浸提时间为4h,浸提温度为80℃,料液比为1︰50,浸提次数为4次,乙醇浓度为80%,微波辐射功率500W,辐射时间为5min,多糖提取率达到17.23%。     

从橙子皮中提取果胶的工艺研究

采用乙醇沉淀法从橙子皮中提取果胶;并对萃取时间、萃取液pH值、萃取温度、果胶酶和水质及其它因素等对果胶的影响进行了研究。     

汉中柑桔皮多糖的微波预处理-热水浸提工艺研究

采用微波预处理-热水浸提法,通过单因素及正交试验,在不同料液比、微波时间、浸提时间和浸提温度下探讨汉中柑橘皮多糖的提取工艺。结果表明,汉中柑橘皮多糖的最佳提取条件为液比1:40(g:mL)、微波时间90s、浸提时间1h、浸提温度80℃,此条件下,提取率可达39.25%。该法操作简单,提取率高,可用于柑橘皮中多糖的工业提取。     

A COMPARISON OF DIFFERENT TECHNIQUES FOR WATER-BASED EXTRACTION OF PECTIN FROM ORANGE PEELS

The extraction of pectin from orange peels has been studied using microwave and conventional extraction, with operating conditions including different extraction periods, different solvent pHs, and different types of solvent systems. The extracted pectin from orange peels was initially precipitated with concentrated ethanol and was quantified by the carbazole assay. For microwave extraction, the greatest total amount of pectin yield was found to be 5.27% on a dry basis for 15 minutes of extraction, although the greatest amount of material per unit time (%/min) was obtained after 5 minutes. This amount was the same as that extracted using Soxhlet extraction for three hours. The 15-minute microwave extraction period was further investigated at pH values of 1.5, 2.0, 5.5, and 10.0. The greatest amount of pectin was extracted from orange peels at the most strongly acidic condition of pH 1.5. The effect of a solvent system containing ethanol and EDTA (ethylenediamine tetraacetic acid) with a 15-minute extraction period and a pH of 1.5 was studied, giving approximately double the amount of pectin extracted using distilled water.