超声波辅助提取塔罗科血橙皮中果胶的研究

Study on Ultrasonic Assisted Extraction Technology of Pectin from Tarocco Blood Orange Peel

为探讨采用超声波辅助提取血橙皮中果胶的工艺条件,以新鲜血橙皮为原料,应用超声波与酸处理方法提取其中的果胶,采用单因素试验和正交试验研究了料液比、超声时间、提取温度以及提取液pH值对果胶提取率的影响。结果表明,超声波条件下提取果胶的最佳工艺条件为:用蒸馏水作为溶剂,料液比为1∶20,用盐酸调pH值为1.5,提取温度60℃,超声波提取时间80min,该工艺条件下果胶提取率可达15.89%。

The aim was to explore the extraction method of pectin with supersonic wave and acidtreatment from blood orange peel. The effects of solid-liquid ratio, supersonic time, extraction temperature and pH on the extraction yield were studied by single factor experiment. The opti- mum condition for the extraction was obtained by orthogonal test design, which was.solid-liquid ratio of 1： 20, the pH value of 1.50, the temperature of 60℃ and the time of supersonic wave of 80 min. Under the condition,the output ratio of pectin reached 15.89%.