复合酶法提取柠檬果胶  

Extraction of lemon pectin by compound enzyme method

作　　者：周文俊[1,2] 刘乙杉 周宇[1] 

机构地区：[1]内江师范学院化学化工学院,内江641112 [2]"果类废弃物资源化"四川省高等学校重点实验室,内江641112

出　　处：《食品科技》2016年第1期181-185,共5页Food Science and Technology

基　　金：四川省教育厅培育项目(12ZZ012);青年基金项目(11ZB024);内江师范学院博士科研启动经费项目

摘　　要：采用复合酶超声波辅助法从柠檬皮中提取食用果胶,对提取液p H、提取温度、提取时间、酶浓度、酶比例5个因素进行了单因素实验,在此基础上用正交实验进行参数的优化,确定了最佳工艺条件为:提取液p H为7.0、提取温度为50℃、木瓜蛋白酶与纤维素酶的比例为3:1、浓度为144 u/m L、提取时间为40 min,并选用95%的乙醇为沉淀剂。By compound enzyme extracting edible pectin from lemon peel. The extraction process, the extraction p H, extraction temperature, extraction time, enzyme concentration, enzyme ratio was analyzed by single factor experiments. On the basis of single factor test, optimization of process parameters by orthogonal experiment, the optimum process conditions were determined as follows： extract for p H 7, the ratio of papain and cellulase 3：1, concentration of enzyme 144 u/m L, extraction temperature 50 ℃, extraction time 40 min, and using 95% ethanol as the precipitant.

关 键 词：柠檬皮 果胶 木瓜蛋白酶 纤维素酶 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]