摘要
采用单因素试验和正交试验,对微波协同提取柚皮中果胶的提取工艺进行优化研究。重点考察液料质量比、pH值、微波辐射时间、微波功率、物料粒度等因素对柚皮中果胶提取效果的影响。通过试验,得到了微波协同提取10g60目柚皮粉中果胶的最佳工艺条件:总液料质量比28∶1,提取液pH值2.0,微波功率450W,微波提取2次,每次60s。提取液经硫酸铝盐析,析出的沉淀用酸化醇处理脱盐、过滤,滤渣用乙醇反复洗涤,干燥即得果胶,产率17.4%。与直接加热提取法比较,微波协同提取能大大缩短提取时间,提高果胶产率和质量。
Microwave-assisted extraction(MAE) of pectin from shaddock peel was studied with single-factor method and orthogonal method.The influencing factors,such as mass ratio of solvent to material,pH value,duration and power of microwave irradiation,material granularity were researched emphatically in the experiment.The optimal condition was obtained as follows:60 mesh of shaddock peel powder 10 g,water as solvent,mass ratio of water to material 28∶1 and pH value 2,extracting twice with microwave irradiation(450 W) for 60 s each time.Precipitate which was salted out from extracting liquor by aluminium sulfate was desalted with acidic alcohol.Pectin yield of 17.4% was obtained after the precipitate was filtered,washed with alcohol and dried.Compared with direct-heating extraction,MAE can shorten extracting duration and improve yield and quality of pectin.
出处
《林产化学与工业》
EI
CAS
CSCD
2004年第4期87-90,共4页
Chemistry and Industry of Forest Products
基金
广东省佛山市产学研专项资金资助项目(2003A36)
关键词
微波协同提取
果胶
柚皮
microwave-assisted extraction
pectin
shaddock peel
