摘要
以香蕉皮为原料,在微波条件下,采用酸醇沉淀的实验工艺,探讨了微波辐射时间、微波辐射温度、提取液pH值、液料比及脱色条件的选择对果胶产率的影响。通过单因素实验和正交实验确定最佳工艺条件。
Using acid alcohol as extracting reagent by microwave radiation, extracting pectin isprecipitated from banana peel. The influence of proportion of reagent and solvent, microwave radiant temperature, radiant time, pHof the extraction are studied in single factor test. The results show that the optimum conditions are three times of volume of extraction reagent as large as the weight of the raw materiar, microwave radiant temperature at 88℃ for 90seconds, pH value of extraction for 2.0. Under the above mentioned conditions the output ratio of pectin with rise to 0.117 percent.
出处
《微量元素与健康研究》
CAS
2006年第1期33-34,共2页
Studies of Trace Elements and Health
关键词
微波法
果胶
提取
microwave
pectin
extraction
