| 用酸水解法从南瓜中提取果胶的研究 |
| |
| 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. |
| |
| 作者姓名： | 梁华正 乐长高 牛文文 谢建坤 |
| |
| 作者单位： | 1. 江西东华理工学院,应用化学系,江西,抚州,344000
2. 江西省水稻生理及遗传重点实验室,江西,南昌,330200 |
| |
| 基金项目： | 江西省自然科学基金资助项目(0120019). |
| |
| 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%。
|
| 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年9月2日 |
Study on Extracting Pectin from Pumpkin through Acid-hydrolysis Method |
| |
| 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.; |
| |
| Keywords: | Pumpkin Pectin Acid-hydrolysis method Extracting technology |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
