| 超声波辅助酶解法提取桔皮中果胶的工艺研究 |
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| 引用本文： | 张圣燕.超声波辅助酶解法提取桔皮中果胶的工艺研究[J].广东化工,2011,38(11):27-28. |
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| 作者姓名： | 张圣燕 |
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| 作者单位： | 滨州学院化学与化工系,山东滨州,256603 |
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| 基金项目： | 滨州学院青年人才创新基金(BZXYQNLG200803) |
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| 摘 要： | 文章采用超声波辅助酶解法提取桔皮中的果胶,研究了pH、提取温度及提取时间对果胶提取率的影响,确定了提取的最佳工艺条件：pH 4.6,提取温度41℃,提取时间50 min。在最佳提取工艺条件下,桔皮中果胶的提取率约为2.08%。
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| 关 键 词： | 果胶 桔皮 超声波 酶解法 |
Study on Extraction Process of Pectin from Orange Peel with Enzymatic Hydrolysis Assisted by Ultrasonics |
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| Zhang Shengyan.Study on Extraction Process of Pectin from Orange Peel with Enzymatic Hydrolysis Assisted by Ultrasonics[J].Guangdong Chemical Industry,2011,38(11):27-28. |
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| Authors: | Zhang Shengyan |
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| Affiliation: | Zhang Shengyan(Department of Chemistry and Chemical Engineering Binzhou University,Binzhou 256603,China) |
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| Abstract: | Enzymatic hydrolysis assisted by ultrasonics was used to extract pectin from orange peel in the paper.The affecting factors of pH,extraction temperature and extraction time were investigated.The results showed that the optimal process parameters were pH 4.6,extraction temperature 41 ℃,extraction time 50 min.The yield of pectin from orange peel reached 2.08 % under the optimal process parameters. |
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| Keywords: | pectin orange pell ultrasonics enzymatic hydrolysis |
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