| 香蕉根中果胶提取工艺 |
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| 引用本文： | 刘智梅,吴荣书,冀智勇.香蕉根中果胶提取工艺[J].保鲜与加工,2006,6(1):36-38. |
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| 作者姓名： | 刘智梅 吴荣书 冀智勇 |
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| 作者单位： | 云南农业大学食品科学技术学院,昆明,650201;云南农业大学食品科学技术学院,昆明,650201;云南农业大学食品科学技术学院,昆明,650201 |
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| 摘 要： | 以香蕉根为原料,在微波条件下用亚硫酸、磷酸的混合溶液水解,采用乙醇沉淀提取果胶.探讨了微波辐射温度、辐射时间、pH值、乙醇浓度和料液比对果胶得率的影响,通过单因素实验和正交实验得最佳工艺参数,并对提取果胶进行了品质分析.
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| 关 键 词： | 香蕉 果胶 微波 提取 |
| 文章编号： | 1009-6221(2006)01-0036-03 |
| 收稿时间： | 09 15 2005 12:00AM |
| 修稿时间： | 2005年9月15日 |
Pectin-extracting with Microwave from Banana Root |
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| LIU ZHi-mei,WU Rong-shu,JI ZHi-yong.Pectin-extracting with Microwave from Banana Root[J].Storage & Process,2006,6(1):36-38. |
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| Authors: | LIU ZHi-mei WU Rong-shu JI ZHi-yong |
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| Institution: | college of Food Science and Technology ,Yunnan Agricultural University, Kunming 650201. China |
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| Abstract: | Banana root was used as material in this experiment to extract pectin by microwave radiation.The banana root was hyrolysed by H2SO3?H3PO4 and pectin was precipitate by alcohol,the influence of radiation temperature,radiation times,pH value,the ratio of liquid,raw material and the amount of aluminum sulfare on the production rate ware studied.The orthogonal experiment was employed to determine the optimum technological condition.As content,loss on drying,total galacturonic acid content,methoxy content molecule weight of viscosity of the product were analysed on this paper. |
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| Keywords: | banana pectin microwave extract |
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