微波法从橘子皮中提取果胶的工艺研究

Extraction of Pectin with Microwave from Orange Peel

以橘皮为原料,在微波条件下,用混酸(HCl-H2C2O4)调节提取液的pH值,采用无水乙醇沉淀的工艺提取果胶。实验中系统探讨了微波辐射时间、微波辐射功率、提取液pH值、液料比及乙醇浓度对果胶产率的影响,继而确定的适宜工艺条件为:微波辐射功率560W,微波辐射时间5min,提取液pH值2.0,液料比15∶1,乙醇浓度60%,在此条件下,果胶产率达20.88%。

Extraction of pectin from orange peels by microwave radiation with mixed acid as extracting reagent was investigated. The influence factors such as proportion of reagent, microwave radiant power, radiant time, pH of the extraction and the last consistency of ethanol were studied in single factor test. The results showed that the optimum conditions were as follows ： the power of the microwave of 560 W ; the calefaction time of 5 min; the volume of water to the weight of orange peel of 15：1 ; pH value of extraction of 2.0 ,the concentration of ethanol 60%. The output ratio of pectin of 20.88% was obtained on the optimum conditions.