微波法分批次提取柑橘皮中果胶的工艺研究  

Study on Extraction Process of Pectin from Orange Peel in Batches with Microwave

作　　者：刘汉[1] 蒋诚[1] 王威[1] 朱邻遐[1] 

机构地区：[1]常德职业技术学院,湖南常德415000

出　　处：《广州化工》2015年第7期84-85,105,共3页GuangZhou Chemical Industry

摘　　要：利用浓度梯度能提高浸出效率,分批次采用微波加热提取柑橘皮果胶。通过单因素实验,研究了不同酸、料液比、微波功率、微波时间、p H值等反应条件对产率的影响。结果表明:果胶的最佳提取条件为:盐酸为萃取剂,料液比为1∶15,微波功率700 W,微波辐射时间为5 min,提取液p H值为1.8,果胶得率22.9%。Using the concentration gradient can improve the efficiency of leaching. The pectin trom orange peel was extracted in batches with microwave heating. The effects of different acid, solvent types, solid- liquid ratio, microwave power, microwave and pH value on the yield were studied through single factor test. The result showed that the optimum extraction process of pectin from orange peel was as follows： hydrochloride was taken as extractant, solid- liquid ratio was 1 ： 15, microwave power was 700 W, microwave time was 5 rain and pH value was 1.8, pectin yield was 22.9%.

关 键 词：果胶 柑橘皮 微波 提取 

分 类 号：R284.2[医药卫生—中药学]