CAJ | 학술논문

采用超声波对香蕉皮进行处理,然后加入果胶酶提取果胶。通过单因素实验和正交实验确定了香蕉皮果胶提取的最佳工艺参数：超声处理温度70℃,时间25 min；酶提取料液比1∶4,温度50℃,时间30 min,果胶酶用量0.08%。在此条件下,实验所得果胶产率达0.615%。
채용초성파대향초피진행처리,연후가입과효매제취과효。통과단인소실험화정교실험학정료향초피과효제취적최가공예삼수：초성처리온도70℃,시간25 min；매제취료액비1∶4,온도50℃,시간30 min,과효매용량0.08%。재차조건하,실험소득과효산솔체0.615%。
This paper discusses how banana peel is processed with ultrasound,and pectin is ex-tracted by adding pectinase.The single factor analysis and orthogonal experiments prove that the optimal conditions of banana peel pectin extraction are:the temperature of ultrasonic processing is 70 ℃,the time of ultrasonic processing is 25 min,the pectinase extraction ratio of material to liquid is 1∶4,the pectinase extraction temperature is 50 ℃,the time of pectinase extraction is 30 min, and the pectinase used is 0.08%.Under these conditions,the yield of pectin is up to 0.615%.