粮食与食品工业
糧食與食品工業
양식여식품공업
CENEAL AND FOOD INDUSTRY
2012年
5期
40-42,48
,共4页
柑橘皮%果胶%提取
柑橘皮%果膠%提取
감귤피%과효%제취
citrus peel%pectin%extraction
采用盐酸提取、乙醇沉淀的方法提取柑橘皮中的果胶，通过正交试验研究浸提温度、浸提pH、料液比和浸提时间对柑橘皮果胶提取率的影响。结果表明，柑橘皮果胶提取的最佳工艺条件为：pH2．0、料液比1：20（g／mL）、浸提时间90min、浸提温度85℃，柑橘皮果胶的最大提取率为20．12％。
採用鹽痠提取、乙醇沉澱的方法提取柑橘皮中的果膠，通過正交試驗研究浸提溫度、浸提pH、料液比和浸提時間對柑橘皮果膠提取率的影響。結果錶明，柑橘皮果膠提取的最佳工藝條件為：pH2．0、料液比1：20（g／mL）、浸提時間90min、浸提溫度85℃，柑橘皮果膠的最大提取率為20．12％。
채용염산제취、을순침정적방법제취감귤피중적과효，통과정교시험연구침제온도、침제pH、료액비화침제시간대감귤피과효제취솔적영향。결과표명，감귤피과효제취적최가공예조건위：pH2．0、료액비1：20（g／mL）、침제시간90min、침제온도85℃，감귤피과효적최대제취솔위20．12％。
The extraction of pectin from citrus peel by hydrochloric acid extraction and pre- cipitated with ethanol were studied. The effects of extraction temperature, pH, the solid- liquid ratio and extraction time were studied by orthogonal experiment. The results show that the best process conditions are as follows, pH 2.0, solid to liquid ratio of 1 : 20 (g/mL), extraction time 90 min, extraction temperature 85 ℃. In this condition, the maximum extraction rate of the cit-rus peel pectin was 20.12%.
