超声波辅助酸法提取椪柑皮果胶

Extracting Ponkan Skin Pectin with Acid Method by Ultrasound Wave

以干椪柑皮为原料,在超声波作用下,用盐酸溶液水解、乙醇沉淀提取果胶。探讨了物料粒度、液料比、pH值、浸提温度、超声波提取时间等因素对椪柑皮果胶提取工艺的影响。结果表明,超声波辅助提取椪柑皮果胶的最优工艺条件为:椪柑皮粒度60目,浸提液料比20∶1,pH值2.0,浸提温度70℃,超声波提取时间30min,果胶得率达17.02%。与传统直接加热提取相比,该工艺缩短了提取时间,降低了提取温度,且产品色泽较浅,品质优良。

With hydrochloric acid as extraction solvent and ethanol as precipitant,the pectin was extracted from the dry Ponkan skin assisted with ultrasonic.The effect of some factors,such as material granularity,ratio of liquid to material,pH value,temperature and ultrasonic time,on the extraction technology of Ponkan skin pectin was investigated.It was showed in the results that the optimal extracting condition was following as: Ponkan skin granularity 60 mesh,the ratio of liquid to material 20∶1,pH value 2.0,temperature 70 ℃,ultrasonic extraction time 30 min,and the yield reached higely up to 17.02%.Compared to traditionally direct heat extraction,this technology could shorten extraction time,degrade temperature,and obtain also desired product with adequate quality and lighter colour.