CAJ | 학술논문

采用超声波辅助酸法从橘子皮中提取果胶。实验中对固液比、pH 值、提取温度和超声波提取时间等四个影响果胶提取率的因素分别进行考查，依据单因素实验结果进行正交试验。通过R和K值的比较，确定pH值、固液比对果胶提取率的影响较大，并确定最佳实验条件：pH值1.5、提取温度70℃、提取时间45 min、固液比20∶1，在该条件下果胶提取率可达到20.8%。采用红外光谱法对产品进行定性分析。
채용초성파보조산법종귤자피중제취과효。실험중대고액비、pH 치、제취온도화초성파제취시간등사개영향과효제취솔적인소분별진행고사，의거단인소실험결과진행정교시험。통과R화K치적비교，학정pH치、고액비대과효제취솔적영향교대，병학정최가실험조건：pH치1.5、제취온도70℃、제취시간45 min、고액비20∶1，재해조건하과효제취솔가체도20.8%。채용홍외광보법대산품진행정성분석。
Pectin was extracted from orange peel by using ultrasonic assisted acid method. In the experiment process, effects of four factors including pH value, extraction temperature, reaction time and extracting solid-liquid ratio on pectin extraction yield were investigated, and then orthogonal test was utilized on the basis of results of single-factor test. Through comparing R and K value, it’s concluded that pH value and the extracting solid-liquid ratio have great influence on pectin extraction yield. The best experiment scheme was determined as follows:pH value 1.5, extraction temperature 70 ℃, reaction time 45 min, extracting solid-liquid ratio 1:20. Under above conditions, the pectin exacting field can reach 20.8%. Infrared spectrometry was used to carry out qualitative analysis of the product.