紫薯渣果胶提取工艺研究  

Pectin extraction process from purple sweet potato(Ipomoea batatas) residue

作　　者：赵丰丽[1,2] 吕金莲[1] 吴奔[1] 陈静[1] ZHAO Fengli LV Jinlian WU Ben CHEN Jing(College of Life Science, Guangxi Normal University, Guilin 541004, China Key Laboratory of Ecology of Rare and Endangered Species and Environmental Protection （Guangxi Normal University）, Ministry of Education, Guilin 541004, China)

机构地区：[1]广西师范大学生命科学学院,广西桂林541004 [2]珍稀濒危动植物生态与环境保护教育部重点实验室,广西桂林541004

出　　处：《中国酿造》2016年第11期133-135,共3页China Brewing

基　　金：广西科学研究与技术开发计划项目(桂科重14121001-4-3);桂林市科学研究与技术开发计划项目(20140111-3)

摘　　要：该试验以紫薯渣为原料研究果胶提取工艺,对预处理后的紫薯渣以果胶含量为考察指标,研究酸提取条件及脱色条件。结果表明,紫薯渣在pH 7.0,温度75℃时,α-淀粉酶用量60 U/g原料,酶解时间30 min条件下除去淀粉;酸提取工艺条件为盐酸提取液pH值1.5,温度85℃,时间105 min;脱色条件为活性炭用量1%,脱色温度70℃,时间30 min;在此条件下制备的果胶含量为3.979%。Using purple sweet potato residue as raw material, pectin content of the purple sweet potato after pretreatment as evaluation indexes, the pectin extraction process was studied, and the acid extraction conditions and decolorization process was optimized. Results showed that the starch removal condition ofpruple sweet potato was pH 7.0, temperature 75℃, alpha amylase addition 60 U/g, enzymolysis time 30 min. The acid extraction condition were hydrochloric acid pH 1.5, temperature 85℃, time 105 min, and the optimal decoloring conditions were carbon addition 1%, decoloring temperature 70℃, time 30 min. Under these conditions, the pectin content of the product was 3.979%.

关 键 词：紫薯渣 果胶 提取 纯化 正交试验 

分 类 号：TS209[轻工技术与工程—食品科学]