摘要
以韶关产椪柑为试材,采用正交设计试验方法,研究了温度、水料比、pH和提取时间四因素对橘皮果胶提取的影响。结果表明,影响橘皮果胶提取的因素由强到弱依次为:pH>温度>提取时间>水料比;果胶提取的最佳条件为:温度85℃,水料比15∶1,pH值1.5,提取时间90min。在此基础上,还探讨了蒸馏提取橘皮精油后联产果胶的工艺。
The effects of four factors（temperature, ratio of material to liquid, pH, time of extraction） on pectin substances in citrus from shaoguan were investigated by using the method of orthogonal test. The result showed that factors of effecting pectin extraction were pH, temperature, time of extraction, the ratio of material to liquid in turn, and the optimal technology was as follows：the temperature was 85 ℃, the ratio of material to liquid was 15：1, pH 1.5, time of extraction was 90 min. According to the results, the technology was explored firstly extract essen- tial oil from citrus peel then extract pectin substances from the remainder, and the experiment proved feasible.
出处
《保鲜与加工》
CAS
2008年第1期46-48,共3页
Storage and Process
基金
广东省韶关市科技计划项目(2006-11)
关键词
橘皮
果胶
精油
提取
citrus peel
pectin substances
essential oil
extraction
