西瓜皮果胶的制备  

PREPARITION OF WATERMELON RIND PECTION

作　　者：武挨厚[1] 米拉[1] 赵智宏[1] 许辉[1] 

机构地区：[1]内蒙古农牧学院基础课部,呼和浩特010018

出　　处：《内蒙古农牧学院学报》1997年第3期57-60,共4页

基　　金：内蒙古教育厅资助

摘　　要：本文研究了以西瓜皮为原料，提取果胶的工艺流程。采用稀酸萃取、乙醇沉淀提取果胶的方法。利用H2SO3溶液代替传统工艺的稀HCl或稀H2SO4作为萃取液得到的西瓜皮果胶的提取率约为2．1％，制得的果胶半乳糖醛的含量大于60％，酯化度大于60％，股凝度为165级。产品质量符合食品化学法规标准（FCC）。This article discusses the technological process of pectin extraction from watermelon rinds. Using H,SO3 solution (containing a small amount of H3PO4) as extraction fluid in substitution of diluted HCl or H,SO, solutions in the traditional technology, recovery tate of the watermelon rind pectin is 2. 1 % and the contpent of semilactose aldehydic acid is over 60%,the DE (Degree of Esterification) is over 6o% and the DG (degree of gelation) is the level 165. The quality of the product conform to the standard of FCC.

关 键 词：西瓜皮 果胶 提取工艺 稀酸萃取 乙醇沉淀 

分 类 号：TQ432.71[化学工程]