郑州轻工业学院学报（自然科学版）2012，Vol.27Issue(4)：44-47,4.DOI:10.3969/j.issn.1004-1478.2012.04.012
欧柑橘皮果胶提取工艺条件研究
Research on the technology conditions pectin extraction from citrus suavissina hort.et tanaka peel
摘要
Abstract
In order to investigate the effects of various factors on the pectin extraction from citrus suavissina hort. et tanaka peel, single factor experiment and orthogonal experiment were applied to investigate the influence of factors with acidic solution and to precipitate with alcohol and the product yield and browning index as indictor. The result showed that the affecting order of factors was as follows: pH first on yield and browning index, and then temperature, and lastly solid-liquid ratio. The optimum condition of extraction pectin were pH = 1,solid-liquid ratio 1: 16,temperature 80 ℃ ,time 90 min. At this condition,the product yield is 18. 3% ,browning index is 0. 535.关键词
欧柑橘/果胶/褐变指数Key words
citrus suavissina hort. et tanaka peel/ pectin/ browning index (BI)分类
轻工业引用本文复制引用
李卫林..欧柑橘皮果胶提取工艺条件研究[J].郑州轻工业学院学报（自然科学版）,2012,27(4):44-47,4.基金项目
福建省教育厅课题(JA08247) （JA08247）
