向日葵盘果胶的提取工艺条件研究  

Study on Extraction Conditions of Pectin from Sunflower Head

作　　者：张磊[1] 柳红东[2] 刘忆冬[1] 江英[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]伊犁师范学院生命与资源环境系,新疆奎屯833200

出　　处：《化工技术与开发》2008年第6期33-35,38,共4页Technology & Development of Chemical Industry

摘　　要：采用微波辅助法从向日葵盘中提取果胶,并用响应面分析法优化了提取参数(提取液pH、提取温度、固液比和微波功率)对果胶提取率的影响。从功效、能量节约和实验可行性角度考虑,获得向日葵盘提取果胶的最佳条件是:pH值3.4,提取时间6.8 min,提取液料比为1∶20,微波功率464 W。提取液经浓缩后采用95%乙醇沉淀,所得果胶酯化度为35.42%,半乳糖醛酸含量为87.3%,而灰分仅为4.75%。Pectin was extracted from the dried sunflower head by microwave-assisted extraction （MAE）. Response surface methodology （RSM） was applied to optimize the effect of processing parameters （pH, extraction time, liquid-solid ratio and microwave power） on the extraction yield of pectin. Considered the extraction efficiency, the energy economization and the experiment feasibility, the optimum extraction conditions of pectin were- pH 3.4, extraction time 6.8 min, solid ： liquid = 1 ： 20, microwave power 464 W. After precipitated by 95 96 ethanol, the quality of pectin was determined as follows： the degree of esterification 35.42 96, D-galacturonic acid content 87.3 %, ash content 4.75 %,

关 键 词：微波辅助法 果胶提取 向日葵盘 响应面法 

分 类 号：TQ914.1[化学工程]