枳椇果胶的提取工艺  

Study on Extraction of Pectin from Turnjujube Fruit

作　　者：赵蓓[1] 陈凯[2] 

机构地区：[1]北京林业大学,北京100083 [2]东北大学,辽宁沈阳110819

出　　处：《天津农业科学》2012年第1期165-168,共4页Tianjin Agricultural Sciences

摘　　要：通过单因素和正交试验设计研究并确定了用酸解法在枳椇这种经济价值较高的野生生物中提取果胶的最佳工艺,结果表明,酸解法提取果胶的最佳工艺参数为:温度95℃,PH值1.0,时间3h,固液比1:15,在该条件下果胶得率为2.48%。为生产上从枳椇中大量提取果胶提供了技术支持。The optimum extraction conditions of pectin from turnjujube with high economic walue by acidolysis were determined by single factor and orthogonal experimental design. The results showed that the best condition were 95 ℃ of extraction temperature, pH 1.0, extracting for 90 min and the ratio of material to water of 1：15. The highest extraction rate of pectin reached 2.48%. The study provides technical support to production for extracting numerous pectin from turnjujube.

关 键 词：枳椇 果胶 酸解法 提取 工艺 

分 类 号：R282.4[医药卫生—中药学]