中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 正交设计法优化提取赣南脐橙皮中果胶的工艺研究 安徽农业科学 2008,36 (5) 1722-1724
Position: Home > Articles > Study on Optimizing the Technology of Extracting Pectin from the Peel of Navel Orange in Southern Jiangxi by Orthogonal Design Journal of Anhui Agricultural Sciences 2008,36 (5) 1722-1724

正交设计法优化提取赣南脐橙皮中果胶的工艺研究

作  者：
宋秋华;姚小丽;张磊
单  位：
江西理工大学材料与化学工程学院
关键词：
脐橙皮;微波法;果胶;提取
摘  要：
[目的]探索微波法提取脐橙皮中果胶的最佳工艺参数。[方法]在微波条件下,通过单因素试验考察盐析pH值、加热时间、硫酸铝用量、液料比(V/W)、盐析温度及时间对提取赣南脐橙皮中果胶产率的影响,通过正交试验确定最佳工艺参数。[结果]单因素试验表明,盐析pH值5,加热时间5 min,硫酸铝0.5 g,液料比15∶1,盐析温度60℃,盐析时间70 min时果胶产率较高。各因素影响果胶产率的大小顺序为微波加热时间>硫酸铝用量>盐析pH值>盐析时间>盐析温度>液料比。正交试验得出最佳工艺参数为微波加热时间5min,液料比16∶1,硫酸铝0.5 g,盐析pH值7,盐析温度60℃,盐析时间80 min。[结论]微波法缩短提取时间,提高果胶产率,所得样品质量好,符合国家质量标准。
译  名：
Study on Optimizing the Technology of Extracting Pectin from the Peel of Navel Orange in Southern Jiangxi by Orthogonal Design
作  者：
SONG Qiu-hua et al(Faculty of Material and Chemistry Engineering,Jiangxi University of Science and Technology,Ganzhou,Jiangxi 341000)
关键词：
Navel orange peel;Microwave method;Pectin;Extraction
摘  要：
[Objective] The purpose was to explore the optimum technological parameters of extracting pectin from the peel of navel orange by microwave method.[Method] Under microwave condition,the influences of the pH value for salting out,heating time,dosage of aluminum sulfate,ratio of solvent to material,temperature and time for salting out on the yield of pectin extracted from the peel of navel orange in southern Jiangxi were investigated through single factor experiments and the optimum technological parameters were ascertained through orthogonal experiment.[Result] The single factor experiments showed that when the pH value for salting out was 5,the heating time was 5 min,the dosage of aluminum sulfate was 0.5 g,the ratio of solvent to material was 15 ml/g and the temperature and time for salting out were 60 ℃ and 70 min,the pectin yield was higher.The various factors influencing pectin yield in order was microwave heating time > dosage of aluminum sulfate > pH value for salting out > time for salting out > temperature for salting out > ratio of solvent to material.The optimum technological parameters obtained through orthogonal experiment were microwave heating time of 5 min,ratio of solvent to material of 1∶16,aluminum sulfate of 0.5 g,pH value,temperature and time for salting out of 7,60 ℃ and 80 min.[Conclusion] Microwave method shortened extraction time,enhanced pectin yield,the quality of obtained sample was good and accorded with national quality standard.

相似文章

导出引用
计量
文章访问数: 12
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46