摘要
以柑橘皮为原料,研究果胶在不同的预处理方法、提取方法、水料比、提取温度和时间的条件下产量的变化。通过单因素和正交实验得到最佳提取工艺为采用研磨的预处理方法,酸法提取水料比为15∶1,提取的pH值为2.0,提取温度为95℃,提取时间为30min,结果为20g柑橘皮可产果胶(干基)2.36g。
The process of pre-treatment and extracting pectin from orange hull was studied in this paper. The optimal process conditions were gained by single experiments and orthogol test as follows： Pre-treatment as grind comminution, water and mater a proportion was 15：1, pH2.0, extracted temperature was 95 ℃, extracted time was 30 min, and the extracting yield of 20 g the pectin was 2.36 g.
出处
《食品科技》
CAS
北大核心
2008年第6期150-152,共3页
Food Science and Technology
关键词
柑橘皮
果胶
提取
orange hull
pectin
extract
