Extraction conditions of pectin from shaddock (Citrus grandis Osbeck) peel, such as acid kinds, temperature, pH-value, time and feedstock ratio, were studied. The optimal conditions were obtained by a series of mono-factor experiments and L16(45) orthogonal test. Variance analysis indicated that the optimal extraction conditions were:pH-value between 1.5 ～ 2.0, temperature 100 ℃ ,time 100 min and feedstock ratio 20.Pectin yield can reach 14.9% under the optimal conditions. After precipitated by 95 % ethanol, the quality of pectin was determined and was as follows:degree of gelation 152°, D-galacturonic acid content 76.3 % and ash content only 2.75 %.%研究了酸种类、提取液pH值、温度、时间、提取液固比等因素对柚皮中果胶提取的影响.通过单因素及L16(45)正交实验,获得了柚子中提取果胶的最佳条件,即pH值1.5～2.0,提取温度100℃,提取时间100min,提取液固比为20.在此条件下果胶得率达14.9%.提取液经浓缩后采用95%乙醇沉淀,所得果胶胶凝度为152°,半乳糖醛酸含量为76.3%,而灰分仅为2.75%.
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