不同浓缩方法对新疆籽瓜果胶提取效果的影响  

Effect of different enrichment methods on the extraction of pectin from Xinjiang seed melon

作　　者：孙俪娜[1] 吴斌[2] 席冬华[2] 马晓芬[2] 王学农[1] 

机构地区：[1]新疆农业科学院农业机械化研究所,乌鲁木齐830091 [2]新疆农业科学院农产品贮藏加工研究所,乌鲁木齐830091

出　　处：《食品科技》2016年第3期78-81,共4页Food Science and Technology

基　　金：新疆维吾尔自治区级公益性科研院所基本科研业务费专项(KY2014038)

摘　　要：以新疆籽瓜为研究试材,采用改进的草酸铵提取法提取籽瓜中果胶,通过真空热浓缩和冷冻浓缩2种浓缩方法对果胶提取液进行浓缩,比较不同浓缩方法对果胶提取率、理化品质的影响,以及能耗的差异。结果表明:当冷冻浓缩液为提取原液体积的1/2时,冰晶中残余的果胶含量趋于0;冷冻浓缩法得到的果胶与真空热浓缩法得到的果胶颜色比较显示,亮度L*值前者高于后者,后者红-绿色a*值趋向红色,黄-蓝b*值趋向黄色;未经浓缩的提取液提取率为0.483%,冷冻浓缩法提取率为0.497%,真空热浓缩法为0.490%,2种浓缩方法下提取率差异性不显著;在能耗方面,冷冻浓缩法比真空热浓缩法节能71.62%。In this present study,modified ammonium oxalate extraction was applied to extraction of pectin from Xinjiang seed melon.A comparison was made of vacuum heat concentration and freeze concentration methods for extraction rate,quality of pectin,energy consumption extracting pectin from seed melon samples.The results indicated that the pectin left in ice tend to zero when the extracted fluid was concentrated to half of the liquid.Comparing the color of the pectin obtained through vacuum heat concentration and freeze concentration,L^＊ value of the freeze concentrated extract was higher,while a^＊ value of vacuum heat concentrated extracts tend to red,b^＊ value tend to yellow color.In terms of concentration rate,it was 0.483% of not concentrated liquid,0.497% of freeze concentrated liquid,0.490% of vacuum heat concentration.And through variance analysis,it was not significant between the two concentration methods.In terms of energy consumption,through calculation,freeze concentration was 71.62% lower than vacuum heat concentration.

关 键 词：果胶 提取 冷冻浓缩 能耗 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]