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%。
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.
出处
《食品工业》
北大核心
2012年第6期40-43,共4页
The Food Industry
关键词
柚子皮
果胶
微波—酸水解
工艺优化
pomelo peel
pectin
microwave-acid hydrolysis
process optimization
