火棘果胶微波法提取及品质研究  

Studies on Microwave Extraction and Quality of Pectin in Pyracantha Fortuneanas Fruit

作　　者：熊海蓉[1] 李霞[2] 文祝友[3] 熊远福[2] 王锦[2] 刘俊[2] 

机构地区：[1]湖南农业大学分析测试中心,长沙410128 [2]湖南农业大学理学院,长沙410128 [3]湖南农业大学动物科技学院,长沙410128

出　　处：《中国农学通报》2014年第3期271-275,共5页Chinese Agricultural Science Bulletin

基　　金：湖南省科技厅计划项目"野生火棘果综合利用研究"(2012NK3075);湖南省教育厅重点项目"野生火棘果综合利用关键技术研究"(07A030)

摘　　要：以火棘果为原料,用已获得的色素提取方法将火棘果中的红色素、黄色素提尽,然后用稀盐酸溶液作提取剂,运用微波法提取火棘果渣中的果胶,并检测果胶的品质。探讨提取剂pH、料液比、微波功率、时间、提取次数等因素对火棘果胶提取效果的影响,通过L9(34)正交实验确定最佳工艺条件。结果表明,微波法提取火棘果胶的最佳条件为:提取剂pH 2,料液比1:9,微波功率300 W,提取时间2.5 min,提取2次;火棘果胶的提取率为86.7%,产率为7.55%。微波法提取火棘果胶耗时少、提取率高,优于传统酸水解法。检测表明,果胶品质符合标准QB 2484—2000,且有益元素含量丰富。Studies on microwave extraction of pectin in Pyracantha fortuneana residue which red and yellow pigments had been extracted completely were made with hydrochloric acid, and the qualities of extracted pectin were tested. The single factor test included the pH of extraction solvent, solid-liquid ratio, extraction temperature, microwave watt, extraction time and extraction times. The optimal conditions of extraction technology were discovered by orthogonal test L9（34）. Results showed that the optimal conditions of microwave extraction were as follows： the pH of extraction solvent was 2, the solid-liquid ratio 1：9, the microwave watt 300 W, extraction time 2.5 min, and extraction 2 times. The extraction ratio was 86.7%, and the yield was 7.55%. Compared with the conventional acid hydrolysis method, this microwave method had advantages of less extraction times and higher extraction ratio. The microwave method was better than the conventional acid hydrolysis method. The qualities of extracted pectin accorded with Chinese standard QB 2484—2000, and its nutritious elements were abundant.

关 键 词：火棘 果胶 提取 微波法 酸水解法 品质检验 

分 类 号：TQ914.1[化学工程]