| 用酸水解法从南瓜中提取果胶的研究 |
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| 引用本文： | 梁华正,乐长高,牛文文,谢建坤. 用酸水解法从南瓜中提取果胶的研究[J]. 江西农业学报, 2003, 15(4): 62-64 |
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| 作者姓名： | 梁华正 乐长高 牛文文 谢建坤 |
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| 作者单位： | 东华理工大学;东华理工大学;东华理工大学 |
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| 基金项目： | 江西省自然科学基金资助项目(0120019). |
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| 摘 要： | 研究了用酸水解法从南瓜中提取果胶的工艺,并就影响果胶得率的几个主要因素进行了实验,确定了提取果胶的最佳工艺条件为:提取液pH值2.0,提取温度100℃,提取时间90min,沉淀剂乙醇的浓度70%。
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| 关 键 词： | 南瓜 果胶 酸水解法 提取工艺 |
| 文章编号： | 1001-8581(2003)04-0062-03 |
| 修稿时间： | 2003-09-02 |
Study on Extracting Pectin from Pumpkin through Acid-hydrolysis Method |
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| Abstract: | The technology of extracting pectin from pumpkin through acid-hydrolysis method was studied. According to the effects of several key factors on the obtainable rate of pectin, the optimal extracting condition is as follows:70% ethanol as precipitant, pH-value of extracting liquid reaching 2.0, operational temperature as high as 100℃ for 90 minutes.; |
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| Keywords: | Pumpkin Pectin Acid-hydrolysis method Extracting technology |
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