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Position: Home > Articles > Optimization of Extraction Technique and Physicochemical Property of Pectin from Grapefruit Peel Food and Nutrition in China 2015,21 (04) 63-67

柚子皮中果胶提取工艺的优化及其理化性质测定

作  者:
聂凌鸿;周玲
单  位:
淮阴工学院生命科学与化学工程学院
关键词:
柚子皮;果胶;酸提取法;理化性质
摘  要:
以新鲜柚子皮为原料,将柚子皮处理成干燥的粉末,采用酸水解乙醇沉淀法提取果胶。在考察料液比、提取酸度、提取温度和提取时间等4个单因素提取效果的基础上,进行了L9(34)正交试验。结果表明,从柚子皮中提取果胶的最佳工艺条件为:料液比为1∶90、提取酸度为p H=2、提取温度为90℃、提取时间为60min。在上述条件下,制得的果胶成品为白色,产率为24.87%。在对果胶的提取工艺进行优化的同时,也对所得的果胶成品进行理化性质的测定。
译  名:
Optimization of Extraction Technique and Physicochemical Property of Pectin from Grapefruit Peel
作  者:
NIE Ling-hong;ZHOU Ling;College of Life Science and Chemical Engineering,Huaiyin Institute of Technology;
关键词:
grapefruit peel;;pectin;;acid extraction;;physicochemical property
摘  要:
Using the fresh grapefruit peel as raw material,the grapefruit peel were processed into dry powder and the pectin were extracted by acid hydrolysis and ethanol precipitation. On the basis of 4 single factors including the ratio of material to liquid,extraction acidity,extraction temperature and extraction time,the L9( 34) orthogonal experiment were performed. The results showed that the optimum process conditions of pectin extraction from grapefruit peel were that the ratio of material to liquid 1: 90,extraction acidity p H = 2,extraction temperature 90 ℃,and extraction time 60 min. Under these conditions,the prepared pectin products was white and the yield was24. 87%. At the same time,the physicochemical properties of pectin were determined.

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