对南瓜果胶提取工艺的改进  

Improved Pectin Extraction Method from Pumpkin

作　　者：刘玲玲[1] 胡欣培[1] 娄伦蛟[1] 孙磊[1] 

机构地区：[1]辽宁工程技术大学理学院,辽宁阜新123000

出　　处：《农产品加工（下）》2010年第7期87-90,共4页Farm Products Processing

摘　　要：采用微波辅助提取和盐析沉淀相结合的方法提取南瓜果胶产品。南瓜果胶最佳提取工艺参数为:料液比1∶70,pH值2.0,辐射功率480W,辐射时间90s,在此条件下果胶提取率为22.14%;盐析工艺为:pH值5.0,硫酸铝6g,在50℃下盐析沉淀50min;脱盐工艺参数为:200mL脱盐液,脱盐30min。The pectin was extracted from pumpkin by a new conditions were determined as follows： material-solvent ratio 1 extracting method. The optimal microwave-assisted extracting ： 70, pH 2.0, microwave power 480 W, and irradiation time 90 s. Under this optimal condition, the yield of pectin was 22.14%. The salting-out extraction conditions were： pH 5.0, 6 grams of aluminum sulfate, 50℃, precipitated 50 rain. And the desalting teehniques were： 200 mL desalting solutions, desalted 30 min.

关 键 词：南瓜 果胶 提取工艺 

分 类 号：TS202[轻工技术与工程—食品科学]