黄秋葵果胶的提取工艺研究  

Study on Extraction of Pectin from Hibisus essulentus

作　　者：张娜[1] 

机构地区：[1]绍兴文理学院元培学院,浙江绍兴312000

出　　处：《安徽农业科学》2012年第35期17319-17321,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化黄秋葵果胶提取工艺。[方法]采用微波辅助酸解法从黄秋葵中提取果胶,以果胶得率为指标,通过考察酸的类型、酸解pH、微波时间、料液比等影响因素,确定黄秋葵果胶最佳提取工艺。[结果]试验得出,微波辅助酸解法提取黄秋葵果胶的最佳工艺条件为:硫酸、酸解pH为3、微波时间5 min、料液比1∶20 g/ml,在此条件下黄秋葵果胶的提取率为13.89%。[结论]以微波辅助酸解法获得的黄秋葵果胶品质符合国家标准,果胶提取率高,具有较好的经济效益和社会效益。[Objective] To optimum extraction technique for pectin from Hibisus essulentus.[Method] By using microwave assisted acid hydrolysis for extracting pectin from H.essulentus and with pectin yield as indicator,the optimum extraction technique was obtained through investigating influencing factors of acid types,acid hydrolysis pH,microwave time,solid-liquid ratio.[Result] The extraction ratio of pectin from H.essulentus could reach 13.89% under the conditions of pH 3,microwave time 5 min,solid-liquid ratio Using the extraction ratio as an index,we have investigated of the type of acid,pH,microwave time,solid-liquid ratio 1∶20 g/ml.[Conclusion] The extraction rate of pectin with microwave assisted acid hydrolysis is high and the qualities meet the national standard,which have a good economic and social benefit.

关 键 词：黄秋葵 果胶 酸解 微波 

分 类 号：S649[农业科学—蔬菜学]