摘要
为优化超声波辅助提取脐橙皮粗多糖的工艺,采用单因素试验和正交试验设计试验方案,考察了液固比、超声波功率、提取温度和提取时间对提取率的影响。结果表明,液固比为20∶1(m L/g)、超声波功率为320 W、提取温度为70℃、提取时间为20 min时,多糖提取率可达30.2%,试验重现性好,工艺稳定可行,对于开发利用柑橘类果皮渣具有一定的参考价值。
To optimize the ultrasound-assisted extraction process of polysaccharides from Citrus sinensis（L.）Osbeck peel,single factor tests and orthogonal tests were used to design the test program. The effects of liquidsolid ratio,ultrasonic power,extraction temperature and extraction time on the extraction rate were investigated. The results showed the optimal conditions as follows：liquid-solid ratio was 20 ∶ 1（m L/g）,ultrasonic power was 320 W,extraction temperature was 70 ℃,and extraction time was 20 min. With this process,the higher relative yields of polysaccharide reached 30.2 %. The experiments with good reproducibility,extraction process was stable and feasible. For the development and utilization of citrus peel residues,this study showed a certain reference value.
出处
《食品研究与开发》
CAS
北大核心
2016年第19期40-43,共4页
Food Research and Development
基金
四川省教育厅青年基金项目(13ZB0003)
关键词
脐橙
多糖
超声波辅助提取
Citrus sinensis（L.）Osbeck
polysaccharide
ultrasound-assisted extraction
