摘要
用单因素和正交实验探讨乙醇沉淀法对提取柚皮中果胶的工艺条件。考察了酸度、温度、时间及料液比对果胶提取率的影响。实验结果表明:PH为2.0,温度为85℃,液料比为1:20,时间为80min的条件下提取效果最佳。果胶提取率可达到15.9%。
The optimal extracting conditions of the pectin in the pomelo peel were studied with single factor and orthogonal experimental design by ethyl alcohol precipitation. The influence of the conditions influencing the extraction was explored including such as extraction acidity, extraction temperature, extraction time and solid-liquid ratio. The results showed that the optimum extraction achieved when PH was 2.0, extraction temperature was 85 ℃, and solid-liquid ratio was 1：20 and the extraction time 80 minutes. The pectin extraction could reach 15.9%.
出处
《萍乡高等专科学校学报》
2014年第3期28-32,共5页
Journal of Pingxiang College
关键词
柚皮
乙醇沉淀
果胶
pomelo peel
ethyl alcohol precipitation
pectin
