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盐析法从苹果渣中提取果胶的工艺条件研究
引用本文:邓红,宋纪蓉,史红兵.盐析法从苹果渣中提取果胶的工艺条件研究[J].食品科学,2002,23(3):57-60.
作者姓名:邓红  宋纪蓉  史红兵
作者单位:1. 陕西师范大学食品工程系,西安,710062
2. 西北大学化工系,西安,710069
基金项目:陕西省科技攻关重点项目(2000K12-G9),陕西省自然科学基金项目(99SM22)
摘    要:探讨了以苹果渣为原料用盐析法提取果胶的工艺条件。本实验首次系统地采用五种盐进行果胶沉淀析出的对比研究,通过筛选确定了硫酸铝作为果胶沉淀剂,同时对盐析时盐用量、pH值、温度、反应时间等影响因素进行实验,得到盐析法的最佳工艺条件,为批量生产提供了依据。

关 键 词:苹果渣  盐析法  提取  果胶  工艺条件  食品添加剂

A Salting Out Study on the Precipitation Conditions of Extracting Pectin from Apple Residue
Deng Hong et al..A Salting Out Study on the Precipitation Conditions of Extracting Pectin from Apple Residue[J].Food Science,2002,23(3):57-60.
Authors:Deng Hong
Affiliation:Deng Hong et al.
Abstract:In this article, the precipitation conditions of extracting pectin from appleresidue by salting out were discussed. In our experiments, five types of salts were first systematically used to make comparison study on pectin precipitation, The aluminum sulfate was considered the optimal precipitant. Meanwhile, by studying the affecting factors suchas salt amount, pH value, temperature, and precipitation time, the optimal process conditions were obtained, which provide a foundation for the scale-up batch process.
Keywords:Apple residue Salting out Extract Pectin  
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