| 芦柑皮果胶提取工艺的研究 |
| |
| 引用本文： | 李宏睿,邹立强,韩雅惠,沈勇根. 芦柑皮果胶提取工艺的研究[J]. 保鲜与加工, 2011, 11(1): 32-35 |
| |
| 作者姓名： | 李宏睿 邹立强 韩雅惠 沈勇根 |
| |
| 作者单位： | 江西农业大学食品科学与工程学院,江西,南昌,330045;江西农业大学食品科学与工程学院,江西,南昌,330045;江西农业大学食品科学与工程学院,江西,南昌,330045;江西农业大学食品科学与工程学院,江西,南昌,330045 |
| |
| 基金项目： | 江西省教改课题基金项目(1919) |
| |
| 摘 要： | 以烘干芦柑皮的粉末作为原料,采用酸水解乙醇沉淀法提取粗果胶.在参考料液比、pH值、浸提温度、浸提时间4个单因素提取效果的基础上,进行了L9(34)正交试验.优化试验以及方差分析结果表明,芦柑皮果胶提取的最佳工艺条件为:料液比1:10,pH值2.0,浸提温度85℃,浸提时间60min.在上述条件下,制备的果胶样品颜色呈乳...
|
| 关 键 词： | 芦柑皮 提取 粗果胶 条件优化 纯度 甲氧基果胶 |
Research on Extraction of Pectin from Orange Peel |
| |
| LI Hong-rui,ZOU Li-qiang,HAN Ya-hui,SHEN Yong-gen. Research on Extraction of Pectin from Orange Peel[J]. Storage & Process, 2011, 11(1): 32-35 |
| |
| Authors: | LI Hong-rui ZOU Li-qiang HAN Ya-hui SHEN Yong-gen |
| |
| Affiliation: | LI Hong-rui,ZOU Li-qiang,HAN Ya-hui,SHEN Yong-gen(College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China) |
| |
| Abstract: | Taking dried orange peel which is crushed as material,raw pectin was extracted from it with the method of acid hydrolysis deposition.The research aimed to investigate the best conditions for extracting raw pectin from orange peel by single-factor experiment(material to water ratio,pH value,extraction temperature and extraction time)and L9(34)orthogonal experiment.The maximum extracting rate of raw pectin could be obtained under the following conditions: The temperature was 85 ℃,the ratio of orange peel over hydrochloric acid was 1∶10,pH value was 2.0,the stirring time was 60 minutes.The average extracting rate of pectin from orange peel was 14.57%.The purity of pectin was 87.23%.The esterification degree of pectin was 75.66%,and pectin sample color was creamy white to pale yellow. |
| |
| Keywords: | orange peel extraction raw pectin optional conditions purity methoxyl pectin |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
|
点击此处可从《保鲜与加工》下载全文 |
|
