摘要
[目的]确定微波辅助提取橘子皮中果胶的最佳工艺条件。[方法]采用微波辐射萃取法提取橘皮中的果胶,通过单因素试验研究萃取剂类型、溶剂类型、料液比、微波辐射功率、微波辐射时间、乙醇浓度及pH值对果胶提取率的影响。[结果]以盐酸作为萃取剂,以水作为溶剂,料液比为1∶20,微波辐射功率为600W,微波辐射时间为4min,乙醇浓度为60%,pH值为1.8时,果胶提取率较高,达20.7%。[结论]微波辅助提取橘子皮中果胶的最佳工艺条件为:用盐酸调节提取液pH值为1.8,用水作为溶剂,料液比为1∶20,微波辐射功率600W,辐射时间4min,乙醇浓度60%。
[Objective]The aim was to determine the optimum extraction process of pectin from orange peel with microwave. [Method]The pectin from orange peel was extracted with microwave-assisted extraction method,and the effects of extractant types,solvent types,solid-liquid ratio,microwave irradiation power,microwave irradiation time,ethanol concentration and pH value on extraction rate of pectin were studied through single factor test. [Result]When hydrochloride was taken as extractant and water was taken as solvent,solid-liquid ratio was 1∶20,microwave irradiation power was 600 W,microwave irradiation time was 4 min ,ethanol concentration was 60% and pH value was 1. 8,the extraction rate of pectin was higher,reaching 20. 7%. [Conclusion]The optimum extraction process of pectin from orange peel with microwave was as flows：the pH value of extract was 1. 8 regulated by hydrochloride with water as solvent,the solid-liquid ratio was 1∶20,the microwave power was 600 W,the microwave irradiation time was 4 min,the ethanol concentration was 60%.
出处
《安徽农业科学》
CAS
北大核心
2010年第14期7525-7526,共2页
Journal of Anhui Agricultural Sciences
关键词
微波
果胶
橘皮
Microwave
Pectin
Orange peel
作者简介
岳贤田（1980-），男，安徽和县人，硕士，工程师，从事绿色化工研究。
