摘要
采用超声波辅助提取法对桔皮果胶的提取工艺进行了研究,利用正交试验得出最佳提取工艺条件为:将料液比为1∶12的桔皮溶液pH值调整为2,在50℃用超声波提取25min,果胶提取率达到23.29%。同时进行了传统酸提取法与超声波辅助提取法的对比试验,试验结果表明超声波提取法优于传统酸提取法。
The optimum ultrasonic extraction conditions of pectin from orange peel were investigated by using the orthogonal experiment. Optimum extraction conditions were as follows： the material-liquid ratio 1：12, pH value 2, temperature 50~C and extraction time 25min. Under these conditions, the extraction efficiency of pectin reached 23.29%. In addition, the ultrasonic extraction method and acid extraction method were compared. It was found that ultrasonic extraction method is better than acid extraction method.
出处
《中国酿造》
CAS
北大核心
2010年第12期151-154,共4页
China Brewing
关键词
桔皮
果胶
超声提取
正交试验
orange peel
pectin
ultrasonic wave extraction
orthogonal test
作者简介
姜少娟（1979-），女，陕西西安人，讲师，主要从事天然产物化学方面的研究工作。
