| 脐橙皮果胶的提取工艺研究 |
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| 引用本文： | 李春海.脐橙皮果胶的提取工艺研究[J].茂名学院学报,2012(1):8-9,14. |
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| 作者姓名： | 李春海 |
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| 作者单位： | 广东石油化工学院化学与生命科学学院 |
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| 基金项目： | 广东省科技计划项目(2009B020312016) |
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| 摘 要： | 采用酸提醇沉技术,探索了从脐橙皮中提取果胶的工艺流程,考查提取温度、提取液酸度、提取时间及加水量等因素对从脐橙皮中提取果胶效果的影响,并通过L16（44）进行正交实验设计,确定了脐橙皮果胶的最佳提取条件为：温度为90℃,pH值为3.5,时间为30min,料液比为1∶6,此时,提取的果胶得率为5.8%,所提取果胶具有较好的凝胶特性,凝胶强度为350Pa.S左右。
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| 关 键 词： | 脐橙 果胶 提取 性能 |
The Process of Extraction Pectin from Navel Orange Skin |
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| LI Chun-hai.The Process of Extraction Pectin from Navel Orange Skin[J].Journal of Maoming College,2012(1):8-9,14. |
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| Authors: | LI Chun-hai |
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| Institution: | LI Chun-hai(College of Chemistry and Life Science,Guangdong University of Petrochemical Technology,Guangdong 525000,China) |
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| Abstract: | The process of extraction pectin from navel orange was discussed. And the influence of extraction temperature, extract acidity, extraction time and adding water ratio on extraction efficiency were studied. L16 （4^4 ） orthogonal experiment result of extraction of pectin from navel orange showed that the optimum extraction conditions was： temperature 90℃, pH 3.5, time 30min, the ratio of stuff and liquid 1：6. The best extraction efficiency is 5.8 %, and the pectin has the better gel properties and with 350Pa？ S gel intensity. |
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| Keywords: | navel orange pectin extraction property |
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