南瓜果胶不同提取方法的研究  

Optimization and Comparison of Different Extraction Techniques for Pectin from Pumpkin

作　　者：徐雅琴[1] 任建辉 崔崇士[1] 

机构地区：[1]东北农业大学理学院,黑龙江哈尔滨150030 [2]北大荒马铃薯产业集团公司技术研发分公司,黑龙江齐齐哈尔161005

出　　处：《食品科学》2009年第14期91-93,共3页Food Science

基　　金：黑龙江省自然科学基金重点项目(ZJN0606-01)

摘　　要：以南瓜果肉为材料,采用咔唑比色的方法,通过正交试验,分别研究超声波法、纤维素酶法和离子交换树脂法提取南瓜果胶的最佳提取条件。结果表明:超声波法的最佳提取工艺条件为:超声波功率400W,时间35min,液料比10:1(ml/g),果胶得率5.98%;纤维素酶法提取果胶的最佳工艺条件为:酶解时间2.0h,pH4.5,酶解温度55℃,加酶量0.5%,果胶得率9.56%;离子交换树脂法提取果胶的最佳工艺条件为:树脂用量15%,料液比为1:20(g/ml),pH2.5,时间2.0h,温度80℃,果胶得率7.62%。三种提取方法进行比较,纤维素酶法果胶得率最高,为南瓜果胶的最佳提取工艺。Ultrasonic technique, cellulose preparation and ion exchange resin were separately adopted to extract pectin from pumpkin flesh prepared into powder. The three extraction techniques were optimized by orthogonal array design, and validity of optimized conditions was verified triply. Additionally, effectiveness of these techniques was compared in terms of pectin yield. The optimal conditions for ultrasonic-assisted extraction were as follows： ultrasonic power 400 W, liquid/material ratio 10：1 （ml/g）, extraction duration 35 min, and under these conditions a average pectin yield of 5.98% was achieved; the enzymatic extraction technique achieved an average yield of 9.56% under the optimized conditions as follows： enzymolysis duration 2.0 h, pH 4.5, temperature 55 ℃, and cellulase dose 0.5%; the optimal cation exchange resin （type 732） dose, material/liquid ratio （g/ml）, pH, extraction duration, and temperature for extraction of pectin were 15%, 1：20, 2.5, 2.0 h, and 80 ℃, respectively, and under these conditions average yield of pectin was 7.62%. The results showed that compared to the other two extraction techniques cellulose-catalyzed hydrolysis is the most effective approach for preparing pectin from pumpkin.

关 键 词：南瓜果胶 超声波法 纤维素酶法 离子交换树脂法 

分 类 号：TS201.1[轻工技术与工程—食品科学]