超声波辅助盐析法提取橘子皮果胶的工艺研究

Study on Ultrasonic Assisted Extraction of Salt of Pectin from Orange Peel

采用超声波辅助盐析法提取橘子皮中果胶。以果胶提取率为指标,确定了三氯化铁为果胶提取最佳盐,然后通过单因素试验和正交试验对超声波辅助盐析法提取橘子皮中果胶进行工艺研究。结果表明,在超声功率600 W,超声时间50 min,盐溶液液料比1∶0.15(m L∶g),盐析p H值6,盐析温度60℃的条件下橘子皮果胶提取率达到18.54%。

Pectin in the orange peel is extracted by ultrasonic assisted salting out method. Determine three ferric chloride for pectin extriction best salt,then through single factor and orthogonal experiments of ultrasonic assisted salting out extraction pectin from orange peel process is studied. The results show that ultrasonic power is 600 W,ultrasonic time is 50 min,salt solution ratio is1∶0.15（m L∶g）,salting p H value is 6,precipitation temperature of 60 ℃. The extraction rate of petin is 18.54%.