| 酰胺化制取低甲氧基果胶工艺条件的研究 |
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| 引用本文： | 陈顺伟,陈福明.酰胺化制取低甲氧基果胶工艺条件的研究[J].食品与发酵工业,1992(3):39-43. |
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| 作者姓名： | 陈顺伟 陈福明 |
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| 作者单位： | 浙江省林业科学研究所
(陈顺伟，陈福明)，浙江省林业科学研究所(汪建民) |
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| 摘 要： | 本文以豆腐柴(Premna microphylla)叶为原料,以氨脱酯化法为制取工艺路线,采用正交设计法L_(16)(4~4 × 2~3)]对高甲氧基果胶的酰胺化过程中的五个主因子各水平进行最优化选择试验。结果表明,五个主因子的最佳参数为,酰胺化pH11.0,时间12h,温度30℃,中和反应PH1.2,时间2h。在最佳参数下制取的低甲氧基果胶,其主要质量指标为胶凝度(USA-SAG法)116级,酯化度36.70％,酰胺度21.05％。
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| 关 键 词： | 低甲氧基果胶 酰胺化 豆腐柴 |
Study on the Technical Conditions for Preparation of Low-ester Pectin by Amidation |
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| Chen Shunwei Chen Fuming Wang Jianmin.Study on the Technical Conditions for Preparation of Low-ester Pectin by Amidation[J].Food and Fermentation Industries,1992(3):39-43. |
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| Authors: | Chen Shunwei Chen Fuming Wang Jianmin |
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| Abstract: | In this paper, the five key factors that amidating preparation of low-ester pectin which using Premna microphylla a raw material rich in pectic substances was selected by orthogonal design L16 (43×24) .The results indicated that amidation pH, time and temperature were 110,12h and 30℃ respectively,the neutralization pH and time were 1.2 and 2h. respectively. Under this optimum conditions, the main quality indexes of the low-ester pectin were 116 of gel power, 36.70%of esterification degree and 21.50% of amide substitution degree. |
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| Keywords: | Amidation Low-ester pectin Premna microphylla |
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