南瓜果胶提取方法及果胶得率与理化特性相关性研究  

The Method of Pumpkin Pectin Extraction and the Correlation between the Pectin Yield and Physicochemical Property

作　　者：于美娟 吕桂芝 张群 刘咏红 唐汉军 

机构地区：[1]湖南省农产品加工研究所,湖南长沙410125

出　　处：《湖南农业科学（下半月）》2014年第6期66-70,共5页

基　　金：湖南省科技厅重点科技项目(2013NK2014)

摘　　要：对南瓜提取果胶前的预处理及3种不同提取方法的效果进行比较,并通过单因素试验对其螯合剂+超声波+蛋白酶提取果胶的最佳条件进行了初步研究,并对南瓜果肉、果皮中果胶提取得率与其南瓜理化特性的相关性进行了分析。结果表明:添加2.0 g/L EDTA 0.1%,蛋白酶0.7%,料液比1∶20,温度50℃,pH值4.5,超声提取40 min为最佳提取工艺。南瓜果肉果胶提取得率与水分呈显著负相关(r=-0.615,P<0.05),果胶得率与总纤维素呈极显著正相关(r=0.660,P<0.01)。南瓜果皮果胶提取与果皮水份呈显著负相关(r=-0.641,P<0.05),与果皮固形物呈显著正相关(r=-0.638,P<0.05)。In this paper,the pretreatment of pumpkin and three different kinds of extraction methods were compared to investigate the extraction rate of pumpkin pectin,and on the basis of single-factor test,a preliminary study on the optimum extraction process of chelating ＋ultrasonic ＋protease on extraction ratio of pectin from pumpkin were carried out.A correlation analysis between extraction rate of pectin from pulp and peel of pumpkin and physicochemical properties of pumpkin had been made.The results showed that：the optimum extraction process were as follows：the amount added at a concentration of 2.0g/L EDTA chelating agent was 0.1%,0.7% protease,the ratio of material to solvent was 1：20,temperature 50℃,PH 4.5,time of ultrasonic extraction was 40min.The extraction rate of pectin from pumpkin pulp and moisture was significantly negative correlation（r=-0.615,p0.05）,and was very significant positive correlation with the total cellulose（r=0.660,p0.01）.The extraction rate of pectin from pumpkin peel and moisture content of peel was significantly negative correlation（r=-0.641,p0.05）,and was significant positive correlation with the solids（r=0.638,p0.05）.

关 键 词：南瓜果胶 螯合剂 超声波 蛋白酶 理化特性 相关性分析 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]