米邦塔仙人掌茎果胶的提取研究  

Study on Extraction Technology of Pectin from Opuntia Milpa Alta

作　　者：周盛敏[1] 杨光[1] 杨波[1] 

机构地区：[1]上海理工大学食品与生物技术研究所,上海200093

出　　处：《食品工业》2007年第5期12-14,共3页The Food Industry

摘　　要：研究了用酸水解乙醇沉淀法从米邦塔仙人掌茎中提取果胶的工艺条件。通过在不同条件下测量果胶含量及提取率,得出从仙人掌茎中提取果胶的最佳工艺条件。单因素试验和正交试验结果表明,浸提温度和pH值对仙人掌果胶的提取效率影响较大,其次是料水比及浸提时间。提取优化工艺为:料水比1:1(W/V),浸提液pH1.5,浸提时间2h,浸提温度85℃。用95%乙醇沉淀时,提取率约为18%。This paper studied the methods of extracting pectin from the Opuntia Milpa Alta pedicel by acidhydrolysis and alcohol precipitation. By means of measuring the pectin content and the extraction efficiency in different conditions, the optimum technical condition that the pectin can extract from the cactus was decided. Mono-factor experiments and orthogonal experiments showed that the extraction temperature and pH could have a greater impact on extraction of the pectin than the extraction time and the ratio of the solvent to Opuntia Milpa Alta. When the ratio between Opuntia Milpa Alta and water was 1 ： I（W/V）, pHI.5, the operating temperature was 85℃, the operating time was 2 h and when using 95% alcohol as settlement precipitated pectin, the total yield of pectin is about 18%.

关 键 词：米邦塔仙人掌 果胶 提取工艺 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]