柠檬果渣果胶提取工艺研究

Extraction technology of pectin from lemon pomace

研究以柠檬果渣为主要原料提取果胶的最佳工艺条件,采用微波辅助酸法提取柠檬果胶。通过单因素试验研究萃取剂、微波加热时间、加热功率、p H及料液比对果胶提取率的影响。再通过正交试验进一步优化提取条件,得出影响果胶提取率的因素的主次顺序为微波加热时间>p H>微波加热功率>料液比。最终确定了提取果胶的最佳工艺为选用盐酸溶液作为萃取剂,微波加热时间2 min,p H值为2.0,微波加热功率480 W,料液比1∶30(g∶m L),其提取率为27.96%。

Using lemon pomace as main material, the pectin extraction technology was optimized by microwave assisted acid method. The effect of extraction agent, microwave heating time, power, pH and solid-liquid ratio on pectin extraction rate was investigated by single factor experiments. The effect of the four factors on pectin extraction rate in order was microwave heating time, pH, microwave heating power, and solid-liquid ratio. The optimal condition was hydrochloric acid solution as extraction agent, microwave heating time 4 min, pH 2.0, microwave heating power 480 W and solid-liquid ratio 1：30 （g：ml）. Under this condition, the pectin extraction rate was 27.96%.