从罗望子中提取果胶合成可食用水球的工艺研究  

Technical Study on Edible Water Polo Synthesized with Pectin from Tamarindus

作　　者：卢桂香 刘弋潞 陈楚彬 陈晓森 LU Gui-xiang;LIU Yi-lu;CHEN Chu-bin;CHEN Xiao-sen(College of Environment and Chemical Engineering,Foshan University,Guangdong Foshan 528000,China)

机构地区：[1]佛山科学技术学院环境与化学工程学院,广东佛山528000

出　　处：《广州化工》2019年第3期60-63,共4页GuangZhou Chemical Industry

基　　金：2018年佛山科学技术学院学术基金

摘　　要：通过原料处理、胶的水解沉析以及胶的成膜促进作用进行了比较试验。罗望子种仁粉在97℃下水解,水解后的滤液用等量的95%酒精(混合液酒精浓度(50%～60%)沉析,罗望子胶的提取率达到67%。运用凝胶化技术,在海藻酸钠中加入罗望子果胶合成可食用水球,该混合物对DPPH的清除率达到40%,均超过维生素C对DPPH的清除率。由海藻酸钠制成的可食用水球的最大抗挤压力为(3. 021±1. 148)×103Pa。由红外光谱得出,可食用水球中不含有其他有机物。Comparative experiments were carried out on raw material treatment, hydrolytic precipitation and film formation promotion. Tamarind seeds powder was hydrolyzed at 97 ℃, then the hydrolysis filtrate was settled out with an equal amount of 95% alcohol (alcohol mixture concentration (50%~60%), and tamarind gum extraction rate reached 67%. Using the gelatinization technology, the edible water pellets were synthesized by adding tamarind pectin into sodium alginate, and the DPPH clearance rate of the mixture reached 40%, both of which exceeded the DPPH clearance rate of vitamin C. The maximum compressive resistance of edible water pellets made of sodium alginate was (3.021±1.148 )×10^3 Pa. According to the infrared spectrum, edible water pellets contained no other organic matter.

关 键 词：罗望子胶 海藻酸钠 果胶提取 水凝胶 水球 

分 类 号：X22[环境科学与工程—环境科学]