CAJ | 학술논문

采用酸提取乙醇沉淀法从柚皮中提取果胶，分别对水料比、 pH 值、提取温度、提取时间、乙醇浓度等因素进行了单因素试验，研究这几个因素对果胶提取效果的影响，通过对结果的分析确定酸提取果胶的最佳工艺条件为水料比15：1，酸度控制在pH值2.0，温度控制在90℃，提取果胶时间为60 min，乙醇浓度为95％。实验结果表明：设计的优化工艺条件生产果胶是可行的，其产率也是理想的。
채용산제취을순침정법종유피중제취과효，분별대수료비、 pH 치、제취온도、제취시간、을순농도등인소진행료단인소시험，연구저궤개인소대과효제취효과적영향，통과대결과적분석학정산제취과효적최가공예조건위수료비15：1，산도공제재pH치2.0，온도공제재90℃，제취과효시간위60 min，을순농도위95％。실험결과표명：설계적우화공예조건생산과효시가행적，기산솔야시이상적。
Using the acid extraction ethyl alcohol precipitation method to withdraw the pectin from the pumelo peel , distinction adding water material ratio , pH value, extraction temperature, extraction time, factors and so on ethyl alcohol density were carried on the single factor experiment.These factors to the pectin extraction effect influence were studied.Through analysis of the result , acid extraction pectin best technological conditions for Shui Liaobi was 15:1 , acidity control in the pH value 2.0, temperature control in 90 ℃, the extraction pectin time was 60 min, and the ethyl alcohol density was 95%.The experimental result indicated the design optimization technological conditions production pectin was feasible, the pectin quality met the requirement , and its production rate was also ideal .