超声波辅助酶法提取百香果果皮中果胶的工艺研究  

Study on extraction process of pectin from passion fruit peel with enzymatic hydrolysis assisted by ultrasonics

作　　者：严汉彬[1] 韩珍 徐艳[1] 吴达薪 YAN Hanbin;HAN Zhen;XU Yan;WU Daxin(Heyuan Polytechnic,Heyuan 517000)

机构地区：[1]河源职业技术学院,河源517000

出　　处：《中国食品添加剂》2021年第6期7-10,共4页China Food Additives

基　　金：广东省科技计划项目(2017A010105001);广东省科技计划项目(2017A020224005)。

摘　　要：以粤北山区产的百香果的果皮为原料,采用超声波辅助酶法提取果胶,研究了纤维素酶添加量、超声波处理时间、提取温度对果胶提取率的影响,确定了最佳的工艺条件:纤维素酶添加量为原料重量的0.4%,超声波的处理时间为35min、超声波处理时的溶液温度为45℃。在最佳工艺条件下,百香果果皮中果胶的提取率为3.22%。Pectin was extracted by ultrasonic assisted enzymatic method from the peel of passion fruits in the mountainous area of northern Guangdong Province.The affecting factors of cellulase content,ultrasonic treatment time and extraction temperature were investigated.The optimum technological conditions were determined as follows:cellulase content was 0.4%of the raw material weight,ultrasonic treatment time was 35min and solution temperature was 45℃.Under the optimum conditions,the extraction rate of pectin was 3.22%.

关 键 词：超声波 酶解法 百香果 果皮 果胶 

分 类 号：O636.13[理学—高分子化学] TS202[理学—化学]