| 南瓜果胶盐析法提取工艺的研究 |
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| 引用本文： | 杨韩晖.南瓜果胶盐析法提取工艺的研究[J].农产品加工．学刊,2007(9):44-47. |
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| 作者姓名： | 杨韩晖 |
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| 作者单位： | 云南省农业机械研究所,云南,昆明,650000 |
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| 摘 要： | 南瓜中富含的果胶,占南瓜干物质的7%～17%,尤其是南瓜皮,其中的果胶含量可达20%以上,南瓜皮是一种理想的低酯果胶原料。研究了从南瓜皮中提取果胶的一种全新思路,既可以废物利用,变废为宝,提高经济效益,又可以减少环境污染。采用盐析法从南瓜皮中提取食用果胶,在单因素试验的基础上用正交试验进行工艺参数的优化,得到其较佳工艺条件:液料质量比为1∶70,萃取液pH值为2.0,萃取温度为90℃,萃取时间为90min,并选用硫酸铝作沉淀剂。在此工艺条件下,南瓜皮的果胶提取率达14.30%。与其他方法相比,盐析法提取果胶具有成本底、得率高和果胶制品纯度高等特点。因此采用盐析法从南瓜皮中提取果胶是一种技术上可行的生产工艺。
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| 关 键 词： | 南瓜皮 果胶 盐析法 提取工艺 |
| 文章编号： | 1671-9646（2007）09-0044-04 |
| 修稿时间： | 2007-06-28 |
Research on Extraction Pumpkin Pectin by Salting-out Agent |
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| Yang Hanhui.Research on Extraction Pumpkin Pectin by Salting-out Agent[J].Nongchanpin Jlagong.Xuekan,2007(9):44-47. |
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| Authors: | Yang Hanhui |
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| Institution: | Yunnan Research Institute of Agricultural Machinery, Kunming, Yunnan 650000, China |
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| Abstract: | Pumpkin is one kind of ideal low ester pectin raw material,this experiment researched the craft of extracting pumpkin pectin by salting-out agent.Carries on the craft parameter in the single factor experiment foundation with the orthogonal experiment the optimization,obtains it to teach the good craft condition:the fluid material quality ratio is 1∶70,the extract fluid pH value 2.0,the extract temperature 90 ℃,the extract time 90 min.Carries on the experiment under this craft condition,the total yield of pectin is(higher than) 12.95%.Compares with the alcohol agent,salting-out agent possess expansive background,the pectin product purity higher and achieves the edible pectin the national standard.Therefore salting-out agent is a feasible craft. |
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| Keywords: | South melon skin pectin salting out withdraws the craft |
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