超声波辅助提取工艺对胡柚果胶品质的影响  

Effects of Ultrasound-assisted Extraction Parameters on Properties of Pectin from Grapefruits Peel

作　　者：张妍楠 姚晓玲[1] 张国真 袁奇[1] 冯桂仁[1] 

机构地区：[1]湖北工业大学轻工部食品与制药学院武汉430068

出　　处：《食品工业》2014年第3期44-47,共4页The Food Industry

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

摘　　要：选用胡柚果皮为原料,在传统酸提法基础上利用超声波辅助提取果胶,以单因素试验为基础设计正交试验L9(33),考察了超声温度、时间及频率作为主要影响因素对果胶得率和性质的影响。结果表明:60℃,80 kHz条件下超声20 min,可制得增稠性和乳化性均较好的果胶,但得率为17.24%,小于最大得率18.97%。此结论不仅说明不同提取工艺对果胶的酯化度、黏度、乳化性及色度影响显著,而且证实果胶得率高低与其性质无直接联系。因此,对果胶提取工艺进行优化时,其综合性质也应成为主要评判标准。The effects of process parameters such as extraction temperature, ultrasonic time and ultrasonic frequency for pectin extraction from grapefi＇uit peel with dilute hydrochloric acid and ultrasound-assisted techniques on the yield and the qualities of pectin was investigated with L9（33） orthogonal array design. The results showed that under the extracting condition of 60 ℃ for 20 min of extraction at 80 kHz, the pectin had a better thickening and emulsifying properties; however the pectin yield of this technology （17.24%） was less than the highest yield （18.97%）. This conclusion showed that not only the degree of esterification, viscosity, emulsifying property and the colors value of acid extracted pectin were influenced significantly by the extraction technology, but also 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 optimizing the extraction technology.

关 键 词：胡柚 果胶 超声波辅助 提取 性质 

分 类 号：TQ914.1[化学工程]