超声波提取苹果果胶工艺优化及凝胶特性测定  

Ultrasonic-assisted Extraction of Pectin from Apple and Determination of Gelling Characteristics

作　　者：刘超[1] 李钐[2] 韩玉谦[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]青岛大学医学院,山东青岛266071

出　　处：《食品研究与开发》2012年第12期46-49,共4页Food Research and Development

摘　　要：以红富士苹果渣为原料,研究其果胶的超声波辅助提取工艺条件。采用L(934)正交试验,探讨了料液比(苹果渣∶蒸馏水,g/mL)、提取温度、超声时间、提取液pH对苹果渣中果胶提取率的影响,并以提取率为评价指标,优化提取工艺,并对得到的果胶进行了凝胶特性测定。结果表明,超声波法提取红富士苹果渣果胶的最佳工艺条件为,料液比1∶20(g/mL)、提取温度80℃、超声时间100 min、提取液pH1.5。在此条件下苹果渣果胶的提取率为15.12%,并且所提果胶具有良好的凝胶性能。Ultrasonic-assisted extraction of pectin from apple pomace was investigated.The effects of material/liquid ratio,temperature,extraction time,pH on pectin yield were examed and the optimum extraction condition was obtained with orthogonal array design.The experiment was arranged with L9（34）.Besides,the gelling characteristics of the pectin was investigated.Results showed that the optimal values of the above parameters were determined as follows：material/liquid ratio 1∶20（g/mL）,80 ℃,extraction time 100 min and pH1.5.Under such conditions,the yield of pectin was 15.12 %.The gelling characteristics of the pectin was good.

关 键 词：果胶 超声波辅助提取 苹果渣 凝胶特性 

分 类 号：TQ914[化学工程]