山楂果胶脱色工艺的研究  

THE DECOLORIZATION TECHNIQUE OF PECTIN FROM HAW FRUIT

作　　者：金山[1] 王娜[2] 孔保华[1] 李拖平[2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]天津农学院食品科学系,天津300384

出　　处：《食品研究与开发》2008年第3期105-108,共4页Food Research and Development

摘　　要：以干燥的山楂果实为原料提取果胶,对果胶生产过程中的脱色工艺进行了研究。结果表明,大孔吸附树脂D3520与活性炭均对山楂果胶表现出较好的脱色效果,且通过大孔吸附树脂D3520脱色后果胶的回收率略高于活性炭处理的。大孔吸附树脂D3520在动态条件下的脱色效果好于静态吸附,其最佳的技术参数为:温度30℃,果胶溶液与大孔吸附树脂的体积比4∶1,流速350mL/h。Pectin was extracted from dried haw powder. The optimal process for the decolorization of haw pectin was investigated. Macroreticular resin of D3520 and active carbon showed remarkable effect on the decolorization of pectin. The recovery rate of pectin treated by D3520 was a little higher than that by active carbon. The dynamic adsorption by D3520 resin column was a better way for decolorization of haw pectin than that by static treatment, and its optimal conditions were the temperature of 30 ℃,the flow rate of 350 mL/h, and the ratio of 4：1 pectin solution/macroreticular resin （V/V）.

关 键 词：山楂 果胶 脱色 活性炭 大孔吸附树脂 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]