酸法和酶法提取滇刺枣果胶的工艺  

Acid and Enzyme Extraction Techniques for Pectin from Ziziphus mauritiana Lam.

作　　者：付双超[1] 李冠男[1] 赵欣宇[1] 刘璐 FU Shuangchao;LI Guannan;ZHAO Xinyu;LIU Lu(Yantai Nanshan University School of Health Sciences,Yantai 265713)

机构地区：[1]烟台南山学院健康学院,烟台265713

出　　处：《食品工业》2021年第5期147-151,共5页The Food Industry

摘　　要：滇刺枣是一种甜脆可口的水果,同时其含有丰富果胶。试验利用酸水解法和纤维素酶法提取滇刺枣中果胶。酸水解法中,设置pH、提取时间、提取温度3个因素分别进行单因素试验;纤维素酶法中,设置加酶量、提取温度、提取时间3个因素分别进行单因素试验。根据不同提取率,得出提取果胶的单因素最佳条件,分别设计正交试验,得出提取滇刺枣中果胶的最佳工艺条件。酸水解法中,pH 1.5、温度90℃、时间80 min时,提取率达到13.62%;酶法中,加酶量3.5%、温度55℃、时间3 h时,提取率达到10.20%。根据2种方法的提取效果,得出酸水解法的提取效果更好。Ziziphus mauritiana Lam.was a kind of sweet,crisp and tasty fruit with rich pectin.The acid hydrolysis and cellulase method were used to extract pectin from Ziziphus mauritiana Lam..In acid hydrolysis,the single factor test was carried out with three factors,including pH,extraction time and extraction temperature.In the cellulase method,a single factor test was carried out with three factors,including adding enzyme amount,extracting temperature and extracting time.According to the different extraction rates,the optimum condition for extracting pectin was obtained,and then the optimum process condition for extracting pectin was obtained respectively.In the acid hydrolysis process,when pH 1.5,the temperature 90℃,and the time 80 min,and the extraction rate reached 13.62%.In the enzymatic hydrolysis,when the adding amount of enzyme 3.5%,the temperature 55℃,and the time 3 h,and the extraction rate reached 10.20%.According to the extraction results of the two methods,it was concluded that the acid extraction method is better.

关 键 词：果胶 滇刺枣 酸水解法 纤维素酶法 提取工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS201.7[轻工技术与工程—食品科学与工程]