摘要
以橘皮为原料,用微波辅助法提取果胶,通过正交试验,得到优化工艺:以盐酸作为萃取剂,pH值为1.5,液料比为10:1(ml/g),微波加热时间为6min,微波处理方式为27%×800W。
This study aimed at developing an optimal microwave-assisted method for extracting pectin from orange peel. Hydrochloric acid was chosen as the extraction solvent due to high pectin yield. In order to maximize pectin yield, crucial technological parameters of microwave-assisted extraction were investigated by single factor and orthogonal array design methods. The optimal extraction process of pectin from orange peel was based on the 6 rain microwave treatment of material at 27% × 800 W with the addition of 10-fold volume （ml/g） of HCl solution at pH 1.5.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期134-137,共4页
Food Science
基金
重庆大学引进人才启动基金项目
关键词
橘皮
果胶
微波
提取
orange peel
pectin
extraction
microwave
