| 微波辅助提取桔皮果胶的优化条件研究 |
| |
| 引用本文： | 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. |
| |
| 作者姓名： | 郑 杰 杨 婷 武 强 李 婧 王亚娜 |
| |
| 作者单位： | 重庆大学 |
| |
| 基金项目： | 重庆大学引进人才启动基金项目 |
| |
| 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 |
| 收稿时间： | 2008-10-09 |
Microwave-assisted Extraction of Pectin from Orange Peel |
| |
| 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. |
| |
| Authors: | ZHENG Jie YANG Ting WU Qiang LI Jing WANG Ya-na |
| |
| Affiliation: | Chongqing University, Chongqing 400030, China |
| |
| 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. |
| |
| Keywords: | orange peel pectin extraction microwave |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
