微波辅助酸法提取柚皮果胶的工艺优化  

Optimization of acid-assisted microwave technology of extracting pectin from pomelo peel

作　　者：张秀芳[1] 王克冰[1] 闫晓霖[1] 刘焕[1] 杜慧琴[1] 

机构地区：[1]内蒙古农业大学理学院,呼和浩特010018

出　　处：《南方农业学报》2014年第11期2041-2045,共5页Journal of Southern Agriculture

基　　金：内蒙古高等学校科学研究项目(NJZY14102)

摘　　要：【目的】优化微波辅助酸法提取柚皮果胶的工艺条件,为工业化生产果胶提供一条高产率、低耗能的新途径。【方法】以柚皮为原料,在盐酸介质条件下,利用微波法提取果胶;通过单因素试验和正交试验考察液料比、盐酸浓度、微波时间、乙醇体积分数对柚皮果胶提取效果的影响。【结果】影响微波辅助酸法提取柚皮果胶的因素顺序为:盐酸浓度>微波时间>乙醇体积分数>液料比,其最佳工艺条件为:以95%乙醇为沉淀剂,在微波功率800 W、液料比15∶1、盐酸浓度0.10 mol/L的条件下微波提取7 min,柚皮果胶提取率为18.00%。【结论】微波辅助酸法提取时间短、耗能低、提取率较高,是提取柚皮果胶的有效方法。[ Objective ]Acid-assisted microwave technology of extracting pectin from pomelo peel was optimized to offer a new way for industrial scale production with high production efficiency and low energy consumption. [ Method ] With pomelo peel as raw material and hydrochloric acid as medium, pectin was extracted using microwave method. The effects of solid-liquid ratio, hydrochloric acid concentration, microwave irradiation time and volume fraction of ethanol on pection extraction were studied using single factor and orthogonal tests. [ Result ]The sequence of influenc- ing factors was hydrochloric acid concentration 〉 microwave irradiation time 〉 volume fraction of ethanol 〉 solid-liquid ratio. The optimal process parameters for microwave-assisted extraction of pectin from pomelo peel were 95% ethanol as precipitating agent, microwave power of 800 W, solid-liquid ratio of 15：1, hydrochloric acid concentration of 0.10 mol/L and microwave-assisted extraction~ time of 7 min. Under these conditions, the pectin yield was up to 18.00%. [Conclusion]The microwave-assisted hydrochloric acid extraction method is an effective way to obtain pectin in a short time with low energy consumption and high extraction yield.

关 键 词：柚皮 果胶 微波提取 正交试验 工艺优化 

分 类 号：R284.2[医药卫生—中药学]