南瓜果胶酸解提取技术  

Acidic Extraction of Pectin from Pumpkin

作　　者：苏艳玲[1] 巫东堂[2] 张学杰[3] 

机构地区：[1]晋中学院生物科学与技术学院,山西晋中030600 [2]山西省农业科学院蔬菜研究所,山西太原030031 [3]中国农业科学院蔬菜花卉研究所,北京100081

出　　处：《食品研究与开发》2010年第10期100-103,共4页Food Research and Development

摘　　要：开展南瓜果胶酸法提取技术的研究,针对影响南瓜果胶得率的因素进行单因素试验,并在此基础上开展正交试验的研究,结果表明,南瓜果胶提取最佳工艺条件为pH1.5,时间1.5h,物料粒度0.2mm,料液比1∶35(g/mL)。经分析,南瓜果胶的酯化度为55.73%,属于高酯果胶。Pectin was extracted from pumpkin residue by method of acid-solution. The experimental results show that the ratio between pumpkin and water is 1∶35 （g/mL）, the pH value is 1.5, the operating time is 1.5 h, the materials granularity is 0.2 mm, the esterification degree of pumpkin pectin is 55.73 % , belonging to high esterification degree pectin.

关 键 词：南瓜 果胶 酸解提取法 

分 类 号：TQ432.71[化学工程]