| 苹果皮中果胶提取工艺的优化 |
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| 引用本文： | 高维.苹果皮中果胶提取工艺的优化[J].湖北农业科学,2016(8):2074-2076. |
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| 作者姓名： | 高维 |
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| 作者单位： | 武昌工学院食品工程学院,武汉,430065 |
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| 摘 要： | 果胶在食品加工行业中运用广泛,提取苹果皮中果胶的传统方法是采用酸萃取法、草酸铵提取法等,而单一的提取法不能使苹果皮中果胶最大量地溶出来,且果胶纯度不高。研究了盐析法提取苹果皮中果胶的主要因素,采用单因素试验及正交试验法确定最佳提取工艺。结果表明,最佳工艺条件为料液比1∶13(g∶m L),p H 2.0,提取时间1.5 h,提取温度85℃,在此条件下测得苹果皮果胶提取率达13.98%。
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| 关 键 词： | 苹果皮 盐析法 果胶 提取率 |
Optimization of Extraction Technology of Pectin from Apple Peel |
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| Abstract: | Pectin was widely used in food processing industry, extracting slag apple pectin in the traditional method was to use acid extraction method, ammonium oxalate extraction, etc., and single extraction method could not make apple pectin dissolve the maximum quantity, and pectin purity was not high. The main factors of extracting apple pectin in the salting out method was discussed, using the single factor test and orthogonal test method to determine the best extraction process. The results showed that,when the material liquid ratio was 1:13, the pH was 2.0, the extracting time was 1.5 h, the extraction temperature was 85℃, the maximum pectin extraction rate was 13.98%. |
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| Keywords: | apple peel salting out method pectin extraction yield |
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