微波辅助酶法从橙皮中提取果胶的实验研究  

Extraction of pectin from orange peel using active enzyme assisted with microwave

作　　者：张雪娇[1] 成昭[1] 苗延青[1] 尤静[1] ZHANG Xue-jiao;CHENG Zhao;MIAO Yan-qing;YOU Jing(Department of Pharmacy,Xi’an Medical University,Xi’an 710021,China)

机构地区：[1]西安医学院药学院,陕西西安710021

出　　处：《应用化工》2021年第2期412-414,418,共4页Applied Chemical Industry

基　　金：陕西省科技厅项目(2019JQ-068);陕西省教育厅项目资助(18JK0665)。

摘　　要：以酸提醇沉方法,将微波萃取技术与酶分离法相结合,提取橙皮中的果胶。考察纤维素酶用量、pH值、微波时间、微波温度及料液比等对提取效果的影响。结果表明,当橙皮粉末和纤维素酶的用量一定时,保持提取溶液的pH值为5.5,在料液比为1 g∶25 mL,微波温度50℃,微波时间3 min时,提取率可达到11.49%。The pectin was extracted from orange peel.Based on the traditional method of acid extraction and alcohol precipitation,microwave extraction and enzyme separation were used in the extraction.The influence of the dosage of enzyme,pH value of solution,microwave time,microwave temperature and the ratio of material to liquid on the extraction efficiency were investigated.The result showed that the amount of orange peel powder and cellulose and keep the pH value of 5.5,when the ratio of material to liquid was 1 g∶25 mL,the microwave temperature was 50℃,and the microwave time was 3 min,the extraction rate of pectin could reach 11.49%.

关 键 词：酶分离法 微波萃取 果胶 

分 类 号：TQ420.6[化学工程] O652.7[理学—分析化学]