土豆渣中提取果胶的工艺条件优化  

Optimization of Extraction of Pectin from Potato Residue

作　　者：曲仕明[1] 韩春超[2] 

机构地区：[1]山东中医药大学实验中心,山东济南250355 [2]山东中医药大学药学院,山东济南250355

出　　处：《现代食品科技》2009年第4期425-427,共3页Modern Food Science and Technology

摘　　要：本文对从土豆渣中提取果胶的方法进行了研究。以硫酸铝为沉淀剂提取果胶,并对果胶产量容易产生影响的各种因素进行探讨,得出最优实验条件。结果表明土豆渣中果胶最佳提取工艺是水淬盐沉法,工艺条件为pH值5、提取温度90℃、提取时间60min。在上述优化条件下,果胶提取得率达18.4%。Using aluminum sulfate as the precipitating agent, the extraction conditions of pectin from potato residue were studied. Results showed that the best pectin extraction method, extraction pH, extraction temperature and extraction time were salt water quenching precipitation, 5, 90 ℃, and 60 min, respectively, under which the yield of pectin reached 18.4%.

关 键 词：土豆渣 果胶 酸解 硫酸铝 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]