摘要
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.
Abstract
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.
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