微波-草酸铵法提取籽瓜果胶工艺优化  

Optimization of Extraction Technology of Pectin from Seed Watermelon by Microwave Oxalate Method

作　　者：孙俪娜[1] 李忠新[1] 王瑾[2] 李媛[2] 安仕豪 闫圣坤[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]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《食品工业》2017年第7期128-130,共3页The Food Industry

基　　金：新疆维吾尔自治区青年科学基金(2016D01B035)

摘　　要：以新疆籽瓜皮渣为试验试材,采用微波辅助草酸铵法提取其中的果胶,通过单因素及正交试验对提取工艺进行优化。结果表明,各影响因子的对果胶得率的影响主次顺序为:微波功率>液料比>pH>微波时间;最佳条件参数为:微波功率600 W,微波时间2 min,pH 1.5,液料比45︰1(mL/g)。在该提取条件下果胶得率为11.82%。Study the optimal process of extracting pectin from seed-watermelon peel by microwave-ammonium oxalate method. The extracting process was optimized through single factor experiment and orthogonal design experiment. The results showed that the order of factors which affecting the yield of pectin was microwave power〉liquid-solid ratio 〉 pH 〉 microwave time. The optimum process parameters of pectin from seed-watermelon peel were as follows： microwave power of 600 W, microwave time of 2 min, pH of 1.5, liquid-solid ratio of 45 ： 1 （mL/g）. Under this condition, the pectin yield reached up to 11.82%.

关 键 词：微波 草酸铵 籽瓜 果胶 提取 

分 类 号：TS209[轻工技术与工程—食品科学]