摘要
以橘皮为原料,采用微波加热法提取橘皮果胶。探讨了微波功率、液固比、提取时间及提取液pH对果胶提取率的影响。采用响应面法建立二次回归模型,并对提取工艺进行了优化。结果表明,当微波功率509 W,液固比25∶1(g/g),提取时间6.6 min及提取液pH2.4时,果胶的提取率可达到17.81%。比相同条件下常规水浴法的果胶提取率高4.4%。
Pectin was extracted from orange peel by microwave heating.The effect of microwave power,liquid-solid mass ratios,extraction time and pH value on the rate of pectin extraction yield were discussed.A quadratic regression model was founded with response surface methodology,and the process was optimized.The result showed that the pectin extraction yield was 17.81 % as the microwave power was 509 W,liquid-solid mass ratios was 25∶1（g/g）,extraction time was 6.6 min and pH value was 2.4.The yield had been increased 4.4 % compared with the methods of conventional water bath heating at the same condition.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期64-67,共4页
Food Research and Development
关键词
微波加热
果胶提取率
响应面法分析
microwave heating
pectin extraction yield
RSM analyse
