用酸水解法从南瓜中提取果胶的研究  

Study on Extracting Pectin from Pumpkin through Acid-hydrolysis Method

作　　者：梁华正[1] 乐长高[1] 牛文文[1] 谢建坤[2] 

机构地区：[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

出　　处：《江西农业学报》2003年第4期62-64,共3页Acta Agriculturae Jiangxi

基　　金：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%。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.;

关 键 词：南瓜 果胶 酸水解法 提取工艺 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]