微波法提取柚子皮中果胶的工艺研究

Study on extraction technology of pectin from shaddock peel by microwave

在微波条件下,研究微波加热时间、料液比以及盐酸浓度等因素对柚子皮中果胶提取率的影响,通过正交试验确定最佳工艺参数。结果表明:各因素影响果胶提取率的大小顺序为:微波加热时间>料液比>盐酸浓度,正交试验得出最佳工艺参数为:微波加热7 min,料液比1∶15,盐酸浓度0.1 mol/L。与酸提取法相比,微波提取法能大大缩短提取时间,节省能耗,提高果胶的提取率。

This paper was to explore the optimum technological parameters of extracting pectin from shaddock peel by microwave methed.Under microwave conditions,the influences of microwave heating time,ratio of solvent to material,hydrochloric acid concentration on the extraction yield of pectin were investigated and the optimum technological parameters were ascertained through orthogonal experiment.The results showed that various factors influencing pectin yield according to the size of the order was microware heating timeratio of solvent to materialthe consistency of hydrochloric acid.The optimum technological parameters obtained through orthogonal experiment were microwave heating time of 7 min,ratio of solvent to material of 1：15,consistency of hydrochloric acid of 0.1 mol/L.Compared with acid extraction,microware technology could greatly reduce the extraction time,save energy and improve the yield of pection.