| 微波—酸水解提取柚子皮果胶工艺的研究 |
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| 引用本文： | 黎冬明,上官新晨,郑国栋,尹忠平.微波—酸水解提取柚子皮果胶工艺的研究[J].食品工业,2012(6):40-43. |
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| 作者姓名： | 黎冬明 上官新晨 郑国栋 尹忠平 |
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| 作者单位： | 江西农业大学食品科学与工程学院,江西省天然产物与功能食品重点实验室 |
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| 摘 要： | 以新鲜沙田柚子皮为原料,经微波辅助处理后,采用酸水解法,研究柚子皮提取果胶的工艺条件优化。在单因素试验基础上采用L9(43)正交试验设计,考察料液比、pH、提取温度和提取时间对果胶得率的影响。结果表明,在料液比1∶6,pH 1.0,提取温度60℃,提取时间50 min的条件下,果胶得率最高达20.50%。
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| 关 键 词： | 柚子皮 果胶 微波—酸水解 工艺优化 |
Study on the Microwave-acid Hydrolysis Extraction Technique of Pectin from Pomelo Peel |
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| Li Dong-ming,Shangguan Xin-chen,Zheng Guo-dong,Yin Zhong-ping.Study on the Microwave-acid Hydrolysis Extraction Technique of Pectin from Pomelo Peel[J].The Food Industry,2012(6):40-43. |
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| Authors: | Li Dong-ming Shangguan Xin-chen Zheng Guo-dong Yin Zhong-ping |
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| Affiliation: | College of Food and Engineering,Jiangxi Agricultural University,Jiangxi Key Laboratory of Natural Products and Functional Food(Nanchang 330045) |
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| Abstract: | The optimal conditions for extracting pectin from fresh pomelo peel by acid hydrolysis after being treated by microwave-assisted were investigated.Based on the single factor experiment,the effects of solid-liquid ratio,pH,extraction temperature and extraction time on pectin yield were studied by the L9(43) orthogonal experimental design.The results showed that the pectin yield reached the maximum(20.50%) under the optimum conditions of liquid ratio 1:6,extraction temperature 60 ℃,pH 1.0,and extraction time 50 min. |
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| Keywords: | pomelo peel pectin microwave-acid hydrolysis process optimization |
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