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超声波辅助草酸铵法提取橘皮果胶工艺优化

Optimization of orange peel pectin extraction process assisted by ammonium oxalate

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以橘皮为原料,采用超声波辅助草酸铵法提取果胶,通过单因素和正交试验探究草酸铵浓度、料液比、超声波时间和提取温度对果胶得率的影响.结果表明:超声波辅助草酸铵法提取橘皮果胶的最佳工艺条件为:草酸铵浓度0.75%、料液比(g/mL)1∶21、超声波处理时间50 min、提取温度85 ℃,在该条件下橘皮果胶得率达21.42%.本研究为橘皮果胶提取工业化生产提供理论依据.
Using orange peel as raw material,the pectin was extracted by ultrasonic assisted ammonium oxalate method,and the effects of ammonium oxalate concentration,liquid-solid ra-tio,ultrasonic time,and extraction temperature on pectin extraction rate were studied by single factor and orthogonal experiment.The results showed that the optimal extraction conditions were as follows:ammonium oxalate concentration 0.75%,solid-liquid ratio 1∶21(g/mL),ultra-sonic treatment time 50 min,extraction temperature 85℃.Under these conditions,the extrac-tion yield of pectin reached 21.42%.This study provided theoretical basis for the industrial pro-duction of orange peel pectin extraction.

orange peelpectinultrasonicammonium oxalateprocess optimization

向晨曦、吕培楷、唐辉、夏南

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信阳农林学院食品科学与工程学院(信阳 464000)

橘皮 果胶 超声波 草酸铵 工艺优化

2024

粮食与食品工业
国家粮食储备局无锡科研设计院 中国粮油学会

粮食与食品工业

影响因子:0.503
ISSN:1672-5026
年,卷(期):2024.31(6)