| 草酸铵超声辅助提取豆腐柴果胶 |
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| 引用本文： | 王媛莉,李梅青,董明,伊芳,何金铃. 草酸铵超声辅助提取豆腐柴果胶[J]. 食品科学, 2011, 32(10): 88-91. DOI: 10.7506/spkx1002-6630-201110020 |
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| 作者姓名： | 王媛莉 李梅青 董明 伊芳 何金铃 |
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| 作者单位： | 1. 安徽农业大学茶与食品科技学院2.阜阳市产品质量监督检验所3.安徽农业大学生命科学学院 |
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| 摘 要： | 以豆腐柴为原料，采用草酸铵及超声辅助对豆腐柴果胶的提取工艺进行研究。在单因素试验的基础上，通过正交试验确定提取豆腐柴果胶的最优工艺条件，并对该工艺条件下的果胶进行了质量检测。结果表明：采用超声提取可以显著提高提取率。在试验范围内，提取温度、提取时间、草酸铵质量浓度和液料比对果胶提取效果均有一定的影响，其最佳工艺条件为提取温度70℃、提取时间70min、草酸铵质量浓度8g/L和液料比50:1(mL/g)，其中草酸铵质量浓度和提取温度达到显著水平；在该工艺条件下果胶提取率达63.79%。本实验方法获得的果胶提取率高，各项指标均达到了行业标准(QB 2484-2000《食品添加剂：果胶》)要求。
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| 关 键 词： | 超声波 豆腐柴 果胶 草酸铵 正交试验 |
Ultrasonic-aided Ammonium Oxalate Extraction of Pectin from Promma microphylla Turcz Leaves |
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| WANG Yuan-li,LI Mei-qing,DONG Ming,YI Fang,HE Jin-ling. Ultrasonic-aided Ammonium Oxalate Extraction of Pectin from Promma microphylla Turcz Leaves[J]. Food Science, 2011, 32(10): 88-91. DOI: 10.7506/spkx1002-6630-201110020 |
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| Authors: | WANG Yuan-li LI Mei-qing DONG Ming YI Fang HE Jin-ling |
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| Affiliation: | 1. College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China；2. Fuyang Institute of Product Quality Supervision & Inspectin, Fuyang 236000, China；3. College of Life Science, Anhui Agricultural University, Hefei 230036, China |
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| Abstract: | In the present study,ultrasonic radiation was found to largely enhance the extraction of pectin from Promma microphylla Turcz leaves with ammonium oxalate solution.In order to further intensify pectin extraction,the ultrasonic-aided ammonium oxalate extraction process was optimized by orthogonal array design on the basis of a series of single-factor experiments.Under the conditions studied,temperature,length of extraction time,ammonium oxalate concentration and mate-rial-to-liquid ratio could affect pectin ... |
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| Keywords: | Promma microphylla Turcz pectin ammonium oxalate ultrasonic extraction orthogonal array design |
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