CAJ | 학술논문

采用普通酸萃取、超声波萃取和微波辅助提取等3种方法提取湘两椪柑皮中的果胶,其中微波辅助法提取率最高.探讨了微波功率、微波处理时间、pH值、料液比对果胶产率的影响.单因素实验和正交试验表明:在微波功率为500 W、微波处理时间为5 min、体系pH值为2、料液比为1:15的条件下,果胶的提取率可达20.57%.尝试用双氧水对果胶脱色.确定最佳脱色条件为:100.0 mL果胶滤液中加入30%gg氧水4.0～6.0 mL,25℃下静置48 h.
채용보통산췌취、초성파췌취화미파보조제취등3충방법제취상량병감피중적과효,기중미파보조법제취솔최고.탐토료미파공솔、미파처리시간、pH치、료액비대과효산솔적영향.단인소실험화정교시험표명:재미파공솔위500 W、미파처리시간위5 min、체계pH치위2、료액비위1:15적조건하,과효적제취솔가체20.57%.상시용쌍양수대과효탈색.학정최가탈색조건위:100.0 mL과효려액중가입30%gg양수4.0～6.0 mL,25℃하정치48 h.
Three methods (common acid extraction, ultrasonic extraction and microwave extraction) used to extracting pectin from Xiangx/Ponkan peel, and the extraction rate of microwave extraction method was the highest. The effects of microwave power, time of microwave treatment, pH value and solid-liquid ration on production rate of pectin were discussed. The results of single factor experiment and orthngonal test showed that the extraction rate could reach 20.57% under the conditions that microwave power was 500 W, time of microwave treatment was 5 min, pH value was 2 and solid-liqnid ration was 1:15. The optimal decolorizing conditions were as follows: 30% hydrogen peroxide 4.0 to 6.0 mL was added to 100.0 mL fdtrate of pectin and kept for 48 h at 25℃.