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从柚皮中提取低甲氧基果胶的工艺研究
http://www.100md.com 2008年4月1日 《食品与药品·A版》 2008年第4期
从柚皮中提取低甲氧基果胶的工艺研究
从柚皮中提取低甲氧基果胶的工艺研究
从柚皮中提取低甲氧基果胶的工艺研究
从柚皮中提取低甲氧基果胶的工艺研究
从柚皮中提取低甲氧基果胶的工艺研究
从柚皮中提取低甲氧基果胶的工艺研究

     摘要:目的研究从柚皮中提取低甲氧基果胶的最佳工艺条件。方法采用酸解法浸提并用碱法脱酯提取低甲氧基果胶,通过单因素试验和正交试验优化工艺条件。结果各因素对提取低甲氧基果胶的影响顺序为:提取液pH>提取时间>提取温度>液料比。最佳提取条件为液料比(mL/ g)21:1,提取液pH 2.0,提取温度80 ℃,提取时间70 min。结论在此工艺条件下果胶得率5.51 %,所得果胶的甲氧基含量6.33 %,符合国家规定标准。

    关键词:柚皮;酸解法;低甲氧基果胶

    中图分类号:TS202.3文献标识码:A文章编号:1672-979X(2008)07-0029-03

    Study on Extraction Technology of Low Methoxyl Pectin from Shaddock Peel

    ZHAO Mei, ZHANG Jing*, LIU Jing

    (College of Food Science and Engineering, Qingdao Agriculture University, Qingdao 266109, China)

    Abstract :Objective To investigate the optimal extraction technology of low methoxyl pectin from shaddock peel. Methods The low methoxyl pectin was obtained by acid hydrolysis and alkaline degreasing. The extraction technology was optimized by single factor experiment and orthogonal experiment. Results The influence of factors on the extraction of low methoxyl pectin was as follows: pH value>time>temperature>liquid-solid ratio. The optimum extraction condition was as follows: liquid-solid ratio(mL/g)of 21:1, pH 2.0 at 80℃ for 70 mins. Conclusion Under this condition, the yield of pectin is 5.51% with the content of methoxyl of 6.33%, which conforms to the national standard. ......

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