向日葵盘提取低酯果胶沉淀工艺的研究  

Study on Precipitation Conditions of Extracting Low-methoxyl Pectin from Sunflower Head

作　　者：王泽盛[1] 张磊[2] 

机构地区：[1]新疆伊犁师范学院奎屯校区职业技术学院,新疆奎屯833200 [2]西南大学食品科学学院,重庆400715

出　　处：《食品与发酵科技》2011年第1期74-76,共3页Food and Fermentation Science & Technology

基　　金：伊犁师范学院(2009-50)

摘　　要：以向日葵盘为原料,探讨了用沉淀法提取果胶的工艺条件。本文研究了用酒精作为沉淀剂时,溶液的浓缩倍数、酒精用量及溶液pH值等因素对果胶的产量和纯度的影响,并通过三因素三水平的正交试验得到了向日葵盘提取低酯果胶的最佳沉淀工艺条件。The precipitation conditions during extracting pectin from sunflower head are discussed.And the influence of some factors to the yield and purity is studied,such as multiple of condense,expenditure of alcohol and pH by using alcohol as the precipitant,and the optimal precipitation condition of extracting low-methoxyl pectin from sunflower head were obtained through three factors and three levers orthogonal designs.

关 键 词：向日葵盘 低酯果胶 提取 沉淀 

分 类 号：TQ925.3[轻工技术与工程—发酵工程]