超声辅助草酸铵法提取南瓜果胶及其理化性质研究  

Ultrasound-assisted Extraction of Pumpkin Pectin by Ammonium Oxalate and Its Physicochemical Properties

作　　者：李晓娟[1] 唐彦武 王珣[1] 李家磊[3] 赵伟[1] 赵曦[1] 王家有[1] 陆杰[4] 高强[5] LI Xiao-juan;TANG Yan-wu;WANG Xun;LI Jia-lei;ZHAO Wei;ZHAO Xi;WANG Jia-you;LU Jie;GAO Qiang(Biotechnology Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150028,China;College of Life Science,Heilongjiang University,Harbin 150080,China;Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China;Qiqihar Branch of Heilongjiang Academy of Agricultural Sciences,Qiqihar 161006,China;College of Resources and Environment,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]黑龙江省农业科学院生物技术研究所,哈尔滨150028 [2]黑龙江大学生命科学学院,哈尔滨150080 [3]黑龙江省农业科学院食品加工研究所,哈尔滨150086 [4]黑龙江省农业科学院齐齐哈尔分院,黑龙江齐齐哈尔161006 [5]东北农业大学资源与环境学院,哈尔滨150030

出　　处：《中国调味品》2021年第8期65-68,共4页China Condiment

基　　金：黑龙江省自然科学基金(C2018062);黑龙江省农业科学院创新工程项目(2019YYYF021);黑龙江省农业科学院专项(HNK2019CX06-04);黑龙江省省属科研院所科研业务费项目(CZKYF2021D001)。

摘　　要：以籽用南瓜废弃果肉为原料,将超声法的“空化”作用与草酸铵法的“螯合”作用相结合,优化提取果胶工艺。通过单因素试验确定了各影响因子(草酸铵浓度、料液比、提取时间和提取温度)的数据范围,并揭示了正交试验最优条件下果胶的理化特性。结果表明,各因素对提取率有不同程度的作用,提取温度80℃,草酸铵浓度0.8%,料液比1∶30,提取时间60 min,果胶平均得率为6.09%。该方法提取的果胶具有GB 25533-2010中的果胶凝胶特征,与QB 2484-2000标准和《食品化学法典》的要求一致,酯化度为75.23,属高甲氧基果胶。The extraction process of pectin is optimized by combining the“cavitation”effect of ultrasonic method with the“chelation”effect of ammonium oxalate method taking the discarded pumpkin pulp for seed as the raw material.The data range of each influencing factor(concentration of ammonium oxalate,ratio of solid to liquid,extraction time and extraction temperature)is determined by single factor test,and the physicochemical properties of pectin under optimal conditions of orthogonal test are revealed.The results show that the extraction temperature is 80℃,the concentration of ammonium oxalate is 0.8%,the ratio of solid to liquid is 1∶30,the extraction time is 60 min,the average yield of pectin is 6.09%.The pectin extracted by this method has the characteristics of pectin gel in GB 25533-2010,which is consistent with the requirements of QB 2484-2000 standard and Food Chemicals Codex,the esterification degree is 75.23,which belongs to high high-methoxyl pectin.

关 键 词：南瓜 果胶 超声法 草酸铵法 理化性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]