研究了酸种类、提取液pH值、温度、时间、提取液固比等因素对柚皮中果胶提取的影响。通过单因素及L16(45)正交实验,获得了柚子中提取果胶的最佳条件,即pH值1.5～2.0,提取温度100℃,提取时间100min,提取液固比为20。在此条件下果胶得率达14.9%。提取液经浓缩后采用95%乙醇沉淀,所得果胶胶凝度为152°,半乳糖醛酸含量为76.3%,而灰分仅为2.75%。 The effects of acid type, pH value, temperature, time, extraction liquid to solid ratio on the extraction of pectin from pomelo peel were studied. The optimum conditions of extracting pectin from grapefruit were obtained by single factor and L16 (45) orthogonal experiment. The optimum conditions were as follows: the pH was 1.5-2.0, the extraction temperature was 100 ℃, the extraction time was 100 min and the liquid to solid ratio was 20. Pectin yield was 14.9% under this condition. The extract was concentrated and precipitated with 95% ethanol. The resulting pectin had a gel degree of 152 °, a galacturonic acid content of 76.3% and a ash content of only 2.75%.