The extraction of pectin from lemon peel was done by aid of acid hydrolysis and salting-out method. On the basis of a series of single-factor experiments, the extraction technology was optimized through the orthogonal experiment. Within the range of experiment, the pH value of extraction, temperature of extraction, time of extraction, and liquid-solid ratio could all affect pectin extraction to some degree, of which the effect of the pH value of extraction was highly significant. The optimal conditions of the four parameters were 2.0, 90 ℃, 100 min and 25：1, respectively with aluminum sulfate being used as the salting-out agent.%以柠檬皮为原料，采用酸水解一盐析法对柠檬果胶的提取工艺进行研究．在单因素试验的基础上，通过正交试验确定了柠檬果胶的提取最佳工艺条件．结果表明：采用酸水解一盐析法可以高效提取柠檬果胶．在试验范围内，萃取液pH、萃取温度、萃取时间、液固比对果胶提取效果均有一定的影响，其中萃取液pH达到极显著，其最佳工艺条件为：以盐酸为萃取剂，萃取液pH为2．0，萃取温度为90℃，萃取时间为100min，液固比为25：1，并选用硫酸铝作沉淀剂．
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