| 桔皮果胶提取工艺研究 |
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| 引用本文： | 李悠,刘四伟.桔皮果胶提取工艺研究[J].现代农业科技,2010(22):354-355. |
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| 作者姓名： | 李悠 刘四伟 |
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| 作者单位： | 湖南农业大学食品科技学院,湖南长沙,410128 |
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| 摘 要： | 以干纽荷橙皮为原料,通过对料水比、浸提温度、浸提时间、浸提液pH值进行单因素试验和L9(34)正交试验,对桔皮果胶提取工艺条件进行优化。结果表明:浸提液pH值对果胶提取得率的影响达到极显著水平,桔皮中果胶提取的最佳工艺条件为:料水比1∶20、pH值1.8、时间60min、温度75℃,其果胶得率为12.90%。
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| 关 键 词： | 纽荷橙皮 提取 果胶 |
Study OR Extraction of Pectin in Skins of Hesperidin |
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| Authors: | LI You LIU Si-wei |
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| Institution: | LI You LIU Si-wei(College of Food Sciences and Technology,Hunan Agricultural University,Changsha Hunan 410128) |
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| Abstract: | Using Hesperidin of New Holland as raw material,the optimum extracting conditions of pectin were investigated by single factor(the ratio of material to solution,extraction temperature,extraction time,extraction pH)and orthogonal test design L9(34)in the paper.The results showed that pH value of extraction had significant effect on the yield of pectin,the optimum technological parameters were:ratio of material to solution was 1∶20,extracting 60 min at 75 ℃ with pH 1.8 of extracting solution,the extraction yield of pectin was 12.90%. |
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| Keywords: | hesperidin of new holland extraction pectin |
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