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琯溪蜜柚果皮中果胶提取工艺优化研究
引用本文:陈发河,吴光斌,陈旭.琯溪蜜柚果皮中果胶提取工艺优化研究[J].食品科学,2006,27(11):387-391.
作者姓名:陈发河  吴光斌  陈旭
作者单位:集美大学生物工程学院
基金项目:集美大学校科研和教改项目
摘    要:本文以琯溪蜜柚皮为原料,通过对料水比、浸提温度、浸提时间、浸提液pH值进行单因素试验,采用正交试验法对琯溪蜜柚皮果胶提取工艺条件进行优化,并对提取的果胶制品的性质进行检测,包括果胶质含量、含水量、pH值、总灰分量、甲氧基含量等。实验结果表明,浸提液pH对果胶提取得率的影响程度达到极显著水平,浸提温度、浸提时间对果胶提取得率没有显著影响。琯溪蜜柚皮中果胶提取的最佳工艺条件为:浸提液pH1.5、提取温度90℃、提取时间90min,果胶得率19.10%。经理化检验,果胶制品的水分含量为11.38%,pH值2.95,总灰分5.92%,甲氧基含量为13.76%。本实验方法获得的果胶提取得率高,品质符合国家标准。

关 键 词:琯溪蜜柚皮    果胶    提取    正交试验  
文章编号:1002-6630(2006)11-0387-05
收稿时间:2006-08-11
修稿时间:2006-08-11

Study on the Extraction Technology of Pectin from Guanxi Honey Pomelo Peel
CHEN Fa-he,WU Guang-bin,CHEN Xu.Study on the Extraction Technology of Pectin from Guanxi Honey Pomelo Peel[J].Food Science,2006,27(11):387-391.
Authors:CHEN Fa-he  WU Guang-bin  CHEN Xu
Affiliation:School of Bioengineering,Jimei University,Xiamen 361021,China
Abstract:Guanxi honey pomelo peel as raw material,the optimum extracting conditions of pectin were investigated by single factor and orthogonal test design in this paper. The results showed that pH value of extraction had significant effect on the yield of pictin,and temperature of extraction,time of extraction had no significant effect. The results analyses showed that the optimum technological parameters were: extracting 90min at 90℃ with pH 1.5 value of extracting solution. The extraction yield of pectin was 19.10%. The extraction yield of pectin on this extraction conditions was high,and the qualities of pectin reached the national standards.
Keywords:Guanxi honey pomelo peel  pectim extraction  orthogonal test
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