微波协同离子交换法提取果胶的研究  

Extraction of Pectin from Orange Peel by Ion-exchange under Microwave Irradiation

作　　者：唐满生[1] 戴永强[1] 

机构地区：[1]湖南科技学院化学与生物工程系,湖南永州425100

出　　处：《现代食品科技》2009年第6期678-680,共3页Modern Food Science and Technology

摘　　要：采用微波辐射协同离子交换法提取了桔皮中的果胶。通过单因素实验和正交实验探讨了微波密度、辐射时间和液料比对果胶得率及品质的影响,确定了实验最佳条件为:微波密度为650μW/cm2,微波辐射提取时间8min,液料比为20mL/g,果胶得率为36.62%。产品的果胶百分含量为91.54%,胶凝度为126.05°,灰分含量为0.037%,优于我国食品质量标准。Pectin was extracted fxom orange peel by microwave radiation coupled with ion-exchange method. Effects of microwave radiation power, irritation time and liquid/matcrial ratio on the extraction yield were discussed. By orthogonal experiments, the optimum extraction conditions were determined as follows： the microwave radiation power of 650 μW/cm^2, liquid/matcrial ratio of 20mL/g and extracting time of 8 minutes, under which the pectin yield was 33.69%. The pectin content in the products was 91.54%, the jelly grade was 126.05%, and the ash content was 0.037%. The quality of the product was superior to the quality requirements in the national food quality specifications.

关 键 词：果胶 微波辐射 离子交换 

分 类 号：TQ432[化学工程]