菠萝蜜丝果胶提取工艺优化  

The Optimum Extraction Process of Pectin from Jackfruit Filum

作　　者：韦诗琪[1] 郭璇华[1] 

机构地区：[1]华南理工大学化学与化工学院,广东广州510640

出　　处：《食品研究与开发》2011年第6期61-64,共4页Food Research and Development

摘　　要：采用酸提取方法对菠萝蜜丝果胶的提取工艺条件进行研究,考察乙醇浓度、沉淀时间、提取温度、提取液pH、液料比、提取时间等因素对果胶提取率的影响。确定了酸提取菠萝蜜丝果胶的最佳工艺条件:乙醇浓度为70%、沉淀时间为50 min、提取液pH为2.5、提取温度为95℃、提取时间90 min、液料比为20∶1(mL/g)。在最佳提取工艺条件下,菠萝蜜丝中果胶的提取率为2.12%。Acid-extraction of pectin from jackfruit filum was studied. The effects of ethanol concentration, precipitation time, extracting temperature, pH of extraction solution and ratios of extraction solvent to jackfruit filum, extraction time on the yields of pectin were measured. The results showed that the optimum conditions were： ethanol concentration 70 %, precipitation time 50 min, pH of extraction solution 2.5, extraction temperature 95℃ , extraction time 90 rain and liquid-material rate 20 ：1 （mL/g）. Under the optimum extraction conditions, the extraction yield of pectin from jackfruit filum is 2.12 %.

关 键 词：菠萝蜜丝 果胶 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]