橘皮中果胶的超声辅助溶剂法提取工艺

Extraction Process of Pectin from Orange Peel with Ultrasonic-Assistant Solvent Method

以橘皮为原料,稀盐酸为溶剂,超声萃取、乙醇沉淀法提取果胶.探讨了温度、液料比、pH值和超声提取时间等因素对果胶提取率的影响.通过正交实验确定的最佳工艺条件是:pH值为2.0,温度70℃,超声提取时间30 min,浸提液料比为40 mL/g.果胶提取率最高达到13.9%.

Extracting pectin from orange peel with ultrasonic-assistant solvent method was studied, hydrochloric as solvent and ethanol as precipitator. The influencing factors including temperature, liquid-to-solid ratio, pH value of the solution and extracting duration are studied. The optimal process conditions were obtained by orthogonal analysis as follows：pH value 2.0, temperature 70 ℃, extracting duration 30min, the liquid-to-solid ratio was 40 mL/g, and at the condition the extracting rate of pectin was 13.9%.