胡柚果胶提取工艺的综合评价  

The synthetical evaluation for the pectin extraction technology from grapefruits

作　　者：张妍楠 姚晓玲[1] 张国真 袁奇[1] 冯桂仁[1] 

机构地区：[1]湖北工业大学轻工学部食品与制药学院,武汉430068

出　　处：《食品科技》2013年第11期232-235,240,共5页Food Science and Technology

基　　金：科技部2010年度农业科技成果转化资金项目(2010GB2D100308)

摘　　要：如何判断果胶提取工艺的合理性是工业化生产的关键。实验采用酸法提取工艺,研究了温度、料液比及pH作为主要影响因子对果胶提取率和性质的影响。结果表明:70℃、pH1.5和料液比1:20(g/mL)的提取条件下,可制得增稠性和乳化性均较好的果胶,但提取率为18.31%,小于最大提取率23.32%。不同提取工艺条件对果胶的酯化度、黏度、乳化性及色度影响显著,提取率高低与果胶性质无直接联系。因此,优化果胶提取工艺时,在考虑提取率大小的同时,果胶的综合性质也应成为主要评判标准。The key to the commercial process of pectin was the rationality of pectin extraction technology. In this work, the effects of three key factors including extraction temperature, solid/liquid ratio and pH on the yield and the qualities of pectin was investigated by using acid extraction method. The results show that under the extracting condition of 70 %, pill.5 and solid/liquid ratio 1：20 （g/mL）, the pectin had a better thickening and emulsifying properties, however the pectin yield of this technology （18.31%） was less than the highest yield （23.32%）. The degree of esterification, viscosity, emulsifying property and the colors value of acid extracted pectin were influenced by the extraction technology. There was no directly relationship between the yield of pectin and the pectin properties. Therefore, both of the yield and the comprehensive properties of pectin should be taken into account for the main evaluation standards in optimizating the extraction technology.

关 键 词：胡柚 果胶 提取 性质 

分 类 号：R284.2[医药卫生—中药学]