黄秋葵果胶提取及溶胶特性研究  

Extraction of pectin from okra and itssol property

作　　者：陈伟[1] 李加兴[1,2] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000 [2]吉首大学食品科学研究所,湖南吉首416000

出　　处：《食品与机械》2017年第4期150-153,共4页Food and Machinery

基　　金：湖南省科技厅2015年重点研发计划项目(编号:2015NK3018)

摘　　要：以黄秋葵为原料,研究其果胶的超声辅助法提取条件及其溶胶特性。采用单因素试验探讨了料液比、pH值、提取温度、超声时间对提取果胶的影响,利用4因素3水平正交试验进行工艺条件优化,并采用理化检测方法分析果胶纯度、干燥失重、灰分含量、pH值、持水性和酯化度等特性。研究结果表明,在250 W超声功率下,黄秋葵果胶提取的最佳工艺条件为料液比115(g/mL)、pH值4.0、超声温度60℃、时间40min,果胶的得率为20.45%;黄秋葵果胶的持水性为10.22mL/g,酯化度为72.43%,且干燥失重、灰分、pH值均符合QB 2484—2000《食品添加剂果胶》标准要求。研究表明,黄秋葵果胶采用超声波辅助法提取得率较高,是一种持水性较好的高酯化果胶。The extraction conditions and sol property of pectin from Okra were studied by ultrasonic assisted extraction. The effects of materials liquid ratio, pH, extraction temperature and ultrasonic time value on the extracting efficiency of pectin were studied by sin- gle-factor experiments. Then the L9 （3^4） orthogonal experiment was carried out to optimize the process conditions, based on single factor experiments, finally the physical and chemical methods were used to analyze pectin purity, dry weight loss, ash content, pH value, water holding capacity and esterification degree. At 250 W ultrasonic power, the results showed that the optimum extraction conditions were as follows. Using the ratio of materials to liquid of 1 ： 15 （g/mL） at pH 4.0, ultrasonic treated at 60 ℃ for 40 minutes, the yield of pectin was 20.45%. The water-holding capacity of okra pectin was 10.22 mL/g, and the degree of esterification was 72.43%. In addition, the weight loss, ash and pH value were in accordancewith QB 2484 2000 （food additive pectin） standard. The results showed that the yield of okra pectin extracted by ultrasonic wave was higher, and okra pectin was highly esterified.

关 键 词：黄秋葵 果胶 超声辅助提取 溶胶特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]