冬瓜皮果胶的提取工艺研究  

Extraction Technology Optimization of Pectin from White Gourd Peel

作　　者：郭涛[1] 王雅[1] 马重华[2] 黄艳[1] 

机构地区：[1]兰州理工大学生命科学与工程学院 [2]兰州理工大学石油化工学院

出　　处：《中国食品工业》2011年第10期48-49,共2页China Food Industry

摘　　要：摘要：用单因素试验和正交试验研究了冬瓜皮果胶的提取工艺条件。结果表明：从冬瓜皮中提取果胶的最佳工艺条件为：pH值2．0、提取温度90℃、料液比1：6、提取时间1．5h，在此条件下冬瓜皮果胶的提取率达8．61％；四因素对冬瓜皮果胶提取率的影响程度大小依次为：pH值〉提取时间〉提取温度〉料液比。In order to study the extracting conditions of pectin from white gourd peel, extraction technology was studied by single factor and orthogonal experient. The results showed that the optimum extraction conditions were pH 2.0, temperature 90℃, ratio of materiel to solvent 1：6（W/V）, and extracting time for 1 .Sh. In this extracting conditions, the yield of pectin is 8.61%. The order of the factors affecting on the yield of pectin is pH 〉 extracting time 〉 temperature 〉 ratio of materiel to solvent.

关 键 词：冬瓜皮 果胶 提取工艺 

分 类 号：TS272[农业科学—茶叶生产加工]