超声波辅助酶解法提取桔皮中果胶的工艺研究

Study on Extraction Process of Pectin from Orange Peel with Enzymatic Hydrolysis Assisted by Ultrasonics

文章采用超声波辅助酶解法提取桔皮中的果胶,研究了pH、提取温度及提取时间对果胶提取率的影响,确定了提取的最佳工艺条件:pH 4.6,提取温度41℃,提取时间50 min。在最佳提取工艺条件下,桔皮中果胶的提取率约为2.08%。

Enzymatic hydrolysis assisted by ultrasonics was used to extract pectin from orange peel in the paper.The affecting factors of pH,extraction temperature and extraction time were investigated.The results showed that the optimal process parameters were pH 4.6,extraction temperature 41 ℃,extraction time 50 min.The yield of pectin from orange peel reached 2.08 % under the optimal process parameters.