微波-超临界CO_2萃取联用萃取柚皮果胶工艺研究

Extraction of Pectin from Pomelo Peel with Microwavesupercritical CO_2 Technique

采用超临界CO2萃取与微波处理技术相结合萃取柚皮果胶,探讨了微波辐射功率、萃取时间、萃取压力、萃取温度、CO2流量对柚皮果胶得率的影响,并采用正交试验对实验方案进行优化。研究结果表明:当原料用量5 g、微波辐射功率450 W、萃取时间15 min、萃取压力8.5 MPa、萃取温度40℃和CO2流量12 L/h时,果胶的平均得率22.63%,比相同条件下微波辅助水浴加热提取法的果胶得率高6.52个百分点。

Pectin of pomelo peel was extracted with microwave-supercritical CO2 extraction.The factors of microwave power,extraction time,extraction pressure,extraction temperature and CO2 flow rate were discussed.The process was optimized with orthogonal experiment.The results showed that average yield of pectin was 22.63 % under the conditions of pomelo peel 5 g,microwave power 450 W,extraction time 15 min,extraction pressure 8.5 MPa,extraction temperature 40 ℃ and CO2 flow rate 12 L/h.The yield had been increased 6.50 % compared with the methods of conventional water bath heating under the same conditions.