正交法优化超声波提取橘皮果胶的工艺研究  

Optimization of Ultrasonic Extraction Technology of Orange Peel Pectin by Orthogonal Test

作　　者：李靓 朱涵彬 李长滨[1] 潘春梅[1] 岳晓禹[1] 王梦蝶 LI Jing;ZHU Han-bin;LI Chang-bin;PAN Chun-mei;YUE Xiao-yu;WANG Meng-die(College of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,郑州450046

出　　处：《中国调味品》2022年第2期173-176,共4页China Condiment

基　　金：河南省重点研发与推广科技攻关(202102110058)。

摘　　要：将超声波与酸法结合探究橘皮果胶得率。设置4个影响试验结果的因素:料液比、pH、超声温度、超声时间,每个因素选取5个水平进行单因素试验,通过正交试验优化工艺。结果表明,最佳提取条件为:料液比1∶15(g/mL)、pH 1.5、超声温度70℃、超声时间40 min,根据最优方案获得的果胶提取率为22.43%。Ultrasonic wave and acid method are combined to explore the extraction yield of pectin in orange peel.Four factors such as solid-liquid ratio,pH value,ultrasonic temperature and ultrasonic time affecting the test results are set,five levels of each factor are selected for single factor test,and the process is optimized by orthogonal test.The results show that the optimal extraction conditions are as follows:the solid-liquid ratio is 1∶15(g/mL),the pH value is 1.5,the ultrasonic temperature is 70℃,the ultrasonic time is 40 min.According to the optimal extraction scheme,the extraction yield of pectin is 22.43%.

关 键 词：橘皮果胶 超声波 提取率 影响因素 正交试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]