酰胺化法制备低酯果胶工艺研究  

Study on the Technology of Preparing Low-ester Pectin by Amidation Method

作　　者：张卫红[1] 陈波[1] 

机构地区：[1]咸阳师范学院化学与化工学院,陕西咸阳712000

出　　处：《咸阳师范学院学报》2009年第2期47-50,共4页Journal of Xianyang Normal University

基　　金：咸阳师范学院科研项目(05XSYK223)

摘　　要：果胶是苹果渣中最主要的功能性成分之一,本文以苹果渣为原料,通过实验研究了酰胺化法制备低酯果胶的工艺技术条件。以低酯果胶的最终得率为指标,通过单因素实验考察了氨水加入量、温度和反应时间对低酯果胶得率的影响,在此基础上设计并进行了三因素三水平的正交实验,得出了酰胺化法制备低酯果胶的优惠工艺条件。The pectin, which is a main active ingredients of apple pomace. The technology of preparing the low methoxyl pectin （LMP） from high methoxyl apple pectin （HMP） with amidation method was studied.Taking the yield of LMP as target, the influential factors such as the quantity of liquid ammonia, the temperature and reaction time were studied through single factor experiments. Under these conditions, the optimum conditions of de-esterification were determined through orthogonal test at last.

关 键 词：高酯果胶 低酯果胶 脱酯 酰胺化法 

分 类 号：TQ041[化学工程]