膜技术分离纯化南瓜果胶的工艺研究  

Purification of complex enzyme in pumpkin pectin with the membrane technology

作　　者：毛波[1] 王旭[1] 王聪[1] 万端极[1] 

机构地区：[1]湖北工业大学膜技术研究所,武汉430068

出　　处：《食品科技》2012年第5期262-264,268,共4页Food Science and Technology

摘　　要：利用提取糖分后的南瓜渣进行果胶的提取,采用膜分离技术改进传统工艺,对南瓜提取液进行除杂浓缩,再经过醇沉精制,最后通过真空干燥得到果胶产品。试验结果显示,经过膜除杂和浓缩后的果胶溶液,不仅能减少后续乙醇的使用量,而且还能提高果胶的纯度。因而采用此工艺可降低成本,提高经济效益。Use pumpkin slag to extract pectin,we has used the membrane separation technology instead of the traditional process.Extract of the pumpkin to purify and concentrate by membrane separation technology,and then refined through alcohol precipitation,the final pectin product obtained by vacuum drying.In our results,after impurities removal and liquid condensation,not only can reduce the use of ethanol,but also improve the purity of pectin.Therefore,with this technology,we can greatly increase its economical benefits and reduce cost.

关 键 词：南瓜 果胶 膜技术 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]