微波协同提取柚子皮中果胶的工艺研究

Microwave assisted Extraction of Pectin from Shaddock Peel

以柚子皮为原料,微波协同提取柚皮中果胶。采用单因素试验和正交试验,对微波协同提取柚皮中果胶的提取工艺进行优化研究。探讨了液料比、pH值、辐射时间、微波强度等因素对柚皮中果胶提取率的影响。试验结果表明,微波协同提取10g粒径为0.25mm的柚皮粉末中果胶的最佳工艺条件为:总液料质量比30∶1,提取液pH 2.0,微波功率450W,提取时间60s。提取液经硫酸铝盐析,析出沉淀用酸化醇处理脱盐,过滤,滤渣用乙醇反复洗涤干燥即得果胶,产率14.7%。与加热提取法比较,微波协同提取能大大缩短提取时间,并提高了果胶的产率。

Pectin was extracted with shaddock skin as raw materials by microwave-assist. Microwave assisted extraction of pectin from shaddock peel was studied with single factor test and orthogonal test. The influencing factors, such as ratio of material to liquid, pH value, irradiation time and microwave power were researched emphatically in the experiment. The optimal condition was obtained by 0.25mm of shaddock peel powder 10g as followed： the total ratio of material to liquid was 30 ： 1, pH value was 2.0, microwave irradiation was 450W and extraction time was 60s. Precipitate which was salted out from extracting liquor by aluminum sulphate was desalted with acidic alcohol. Pectin yield of 14.7% was obtained after the precipitate was filtered, washed with alcohol and dried. Compared with direct heating extraction, Microwave assisted extraction can shorten extracting duration and improve yield of pectin.