沂州木瓜果胶提取工艺研究  

Study on Extraction Technology of Pectin from Yizhou Chaenomeles sinensis

作　　者：郑亚琴[1] 

机构地区：[1]临沂师范学院城乡经济学院,山东临沂276000

出　　处：《食品科学》2008年第11期361-364,共4页Food Science

摘　　要：本实验以沂州木瓜为原料,采用盐酸浸提、乙醇沉淀法进行果胶提取的工艺试验研究。单因素试验的研究结果表明,提取液pH值为2.0左右,提取液温度为80～90℃,提取的液料质量比在4左右,提取时间在1～1.5h时,果胶提取效果较好;在单因素试验的基础上,通过正交试验,优化果胶提取的工艺参数,得出了从沂州木瓜中提取果胶的最佳工艺条件为:提取液pH2.0,提取液温度90℃,液料质量比4,提取时间1h。The experiments of pectin extraction from Yizhou Chaenomeles sinensis were carded out by the hydrochloric acid extraction method and the ethanol deposition method. Results showed that the extraction rate of pectin is higher when the pH of extraction solution was around 2.0, the extraction temperature was 80 to 90℃, the ratio of extraction solution to material was around 4, and the exlraction time was 1 to 1.5 h. On the base of single factor test, the orthogonal test was used for optimization oftechnological parameters. The optimal technological conditions are pH value 2.0, temperature 90 ℃, extraction solution-material ratio 4, and time lh.

关 键 词：沂州木瓜 果胶 提取 单因素试验 正交试验 

分 类 号：Q539.8[生物学—生物化学]