超声波辅助法提取柚皮果胶的工艺研究

摘要

本文以柚皮为原料,采用超声波辅助法提取其中的果胶,通过单因素和正交试验研究料液比、酸解温度、pH和时间等对果胶得率的影响,并确定最佳提取工艺.试验结果表明:从柚皮中提取果胶的最佳工艺条件为料液比1:30,酸解温度80℃,酸解液pH值1.0,超声时间10min,果胶得率可达17.13％.与其它提取方法相比,超声波辅助法提取柚皮果胶能在很大程度上缩短提取时间,提高果胶的得率.%In this paper, the pectin was extracted from pomelo peel by ultrasonic assistant method. The effects of different extracting factors on the extracting rate of pectin and the optimum extracting conditions were studied through single factor and orthogonal experiment. The result showed the optimum extracting conditions were solid -liquid ratio 1 : 30, extraction temperature 80℃ , pH -value 1.0, ultrasonic extraction time 10min. Under the a-bove optimum conditions, the extracting rate of pectin could reach 17. 13%. Compared with other extraction methods, this ultrasonic assisted extraction method could largely shorten the extraction time and improve the pectin yield.