摘要
以柚皮为原料,研究了料液比、超声功率、超声温度、超声时间对柚皮果胶提取得率的影响,在单因素试验的基础上通过正交试验设计优化柚皮果胶的提取工艺条件。结果表明,柚皮果胶提取的最佳工艺条件:料液比1 g∶15 m L,超声功率150 W,超声温度为80℃,超声时间为40 min。采用优化工艺提取果胶,产品总得率达22.76%。
Optimum extracting conditions of pectin from pomelo peel which was used as raw material were investigated by single factor experiment, the influencing factors on the extraction rate of pectin from pomelo were the ratio of material to solvent, ultrasonic power, extraction temperature, and extraction time. Orthogonal test was designed on the base of signal factor experiment to optimum the extraction technology in this paper. The result showed that the optimum technological parameters were as follows：ratio of material to solvent was 1：15, ultrasonic power was 150 W, ultrasonic temperature was 80℃, ultrasonic time was 40 min. The extracting rate of pectin was 22.76%with the improved process.
出处
《食品工程》
2014年第4期14-16,共3页
Food Engineering
基金
国家教育部高等学校特色专业建设项目(TS10943)
山东省高等教育名校建设工程项目:青岛农业大学应用型人才培养特色名校建设校级精品课程建设<食品卫生检验>(XJP2013043)
山东省高等教育名校建设工程项目:以培养应用型人才为目标<食品卫生检验>教学内容与教学方法的改革与探索(XJG2013088)
关键词
超声波
柚皮
果胶
提取
ultrasonic
pomelo peel
pectin
extraction
