超声波-有机酸法提取甜菜废粕中果胶  

Extraction of pectin from sugar beet pulp with ultrasonic- organic acid

作　　者：马森[1] 王文婷[1] 陈志江 于淑娟[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640 [2]新疆绿翔糖业有限责任公司,新疆额敏834601

出　　处：《中国甜菜糖业》2012年第2期22-25,共4页China Beet & Sugar

基　　金：广东省科技计划项目（项目编号：2009A030209002）资助

摘　　要：以甜菜废粕为原料，用超声波-有机酸协同提取果胶，探讨超声功率、超声时间、料液pH对从甜菜废粕中提取果胶的影响，对各个因素进行系统的研究，确定最佳提取条件为超声功率为1000W、超声时间为40min、料液pH为1．5，此时，果胶提取率为7．6％，纯度为71％。与传统的无机酸法相比，超声波一有机酸法更易破坏甜菜粕原有结构，果胶的乳化能力和乳化性能分别提高了7％和4％。超声波一有机酸法具有环境友好、快速、提取率高、热消耗少的特点。Pectin from sugar beet pulp extracted with ultrasonic and organic acid was studied in this research. The influencing factors such as ultrasonic power, ultrasonic time and the pH of solution were investigated in de- tailed. The optimum conditions were supposed to be follows： ultrasonic power 1000 W, ultrasonic time 40 min and the pH of solution 1.5. Under these conditions the maximum extraction yield was 7.6%. Compared with tra- ditional mineral acid, the method of ultrasonic - organic acid was easier to destroy the original structure of beet pulp, emulsify activity and emulsify ability were increased by 7% and 4% , respectively. The ultrasonic - organ- ic acid method is good for environment, high -speed, high extraction and low heat consumption.

关 键 词：超声波 有机酸 甜菜废粕 果胶 

分 类 号：TS249.4[轻工技术与工程—制糖工程]