摘要
本文以柚子皮作为原料,利用微波-超声波辅助酸提法,研究柚子皮提取果胶工艺条件的优化。在单因素试验的基础上,选取料液比、pH值、超声波功率和提取时间4个因素,以果胶得率为指标,进行L_9(3~4)正交试验,得到微波-超声波辅助酸法提取柚子皮中果胶的最优提取工艺为:料液比1∶20(g/m L)、pH值2.0、提取时间8 min、微波-超声波功率500 W,果胶得率为14.61%。
This paper using shaddock peel as raw material, the optimal conditions for extracting pectin from pectin peel by microwave and ultrasonic-assisted acid hydrolysis method. Based on the single factor experiment, the effects of solid-liquid ratio, p H, microwave-ultrasonic power and extraction time on pectin yield were studied by the L_9(3~4) orthogonal test design. The results showed that the pectin yield reached the maximum(14.61%) under the optimum conditions of solid-liquid ratio 1 ∶ 20, p H 2.0, extraction time 8 min and microwave-ultrasonic power 500 W.
出处
《现代食品》
2017年第21期117-120,共4页
Modern Food
关键词
柚子皮
果胶
微波-超声波辅助
正交试验
Shaddock peel
Pectin
Microwave-ultrasonic assisted
Orthogonal test
