不同工艺条件对桔皮果胶钙产量的影响  

Effect of some technological factors on yield of calcium pectinate from orange peel

作　　者：郭秀君[1] 黄雪松[1] 

机构地区：[1]暨南大学理工学院食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2013年第16期258-261,共4页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项经费资助(201303077)

摘　　要：为提高桔皮果胶钙的产量,以桔皮为原料,用钙盐析法沉淀果胶,利用单因素和正交分析法,探讨pH、盐析时间、盐析温度、氯化钙添加量等因素对果胶钙产量的影响。结果表明,pH、盐析时间和温度对果胶钙产量影响显著,氯化钙添加量对果胶钙产量的影响不显著。生产果胶钙的最适宜条件为:pH10.00,温度40℃,时间6h,CaCl2用量为7.2gCaCl2/100g干桔皮,此条件下的桔皮果胶钙产量为19.67%。本研究为生产果胶钙提供了一定的参考。To increase yield of calcium pectinate from orange peel,pH,time,temperature,calcium chloride dosage were investigated through single factor and orthogonal method. Results showed that pH,time, temperature had significant effect on the yield of calcium pectinate,followed by the effects of calcium chloride concentration. The highest yield of calcium pectinate of 19.67% was achieved under the optimal extraction conditions of pH10.00,temperature 40℃ ,time 6h,7.2g calcium chloride per 100g orange peel. These results provided a basis to improve the yield of calcium pectinate.

关 键 词：桔皮 果胶钙 果胶 

分 类 号：TS209[轻工技术与工程—食品科学]