摘要
采用微波提取技术对江永香柚囊衣中果胶的提取工艺进行优化,在单因素试验的基础上,选取料液比、pH值、微波功率、微波时间为自变量,通过正交试验,研究各单因素及其交互作用对果胶得率的影响。结果表明:香柚柚皮囊衣中果胶的最佳提取工艺为:料液比1∶40g/mL,pH=2.0,微波功率700 W,微波提取时间10 min,在此条件下柚囊衣果胶得率为12.61%。
The method of microwave-assisted extraction technology was used to extract pectin from Citrus Grandis white layer in Jiangyong. On the basis of single-factor experiment, results,use extracting solid-liquid ratio, pH value, and microwave power and microwave time as independent variables.Orthogonal array design were applied to evaluate the effects of each single-factor and its interaction on the pectin yield. The results showed that the extraction yield of pectin was 12.61% under the optimal experimental conditions of 1:40(g/mL),2.0,700 w and 10 min for solid-to-solvent ratio,pH, microwave power and extraction time, respectively.
作者
周旭
罗思玲
李远鹏
曹文广
邓胜国
蒋黎艳
Zhou Xu;Luo Siling;Li Yuanpeng;Cao Wenguang;Deng Shengguo;Jiang Liyan(College of Chemistry and Bio-engineering,Hu'nan University of Science and Engineering,Yongzhou 425199,China)
出处
《广东化工》
CAS
2019年第2期46-48,共3页
Guangdong Chemical Industry
基金
湖南科技学院2017年度科研项目(17XKY091)
永州市指导性科技计划项目(永科发[2015]10号-3)
湖南省科技创新计划项目"三区"科技人才(S2017NCTPSQ0061)
关键词
江永香柚囊衣
果胶
微波提取
white layer of citrus grandis
pectin
microwave extraction
