南瓜果肉中果胶提取工艺研究及品质分析  

Study on the Extraction and Quality Analysis of Pectin from Pumpkin Pulp

作　　者：朱怡霖 冯亚运 张思莉 ZHU Yilin;FENG Yayun;ZHANG Sili(School of Biotechnology and Food Engineering,Anyang Institute of Technology,Anyang 455000,China)

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《安阳工学院学报》2024年第4期110-114,共5页Journal of Anyang Institute of Technology

基　　金：安阳工学院博士科研启动基金项目(BSJ2021053);安阳市科技攻关项目(2022C01NY030)。

摘　　要：以南瓜(Cucurbita moschata)果肉为主要原料,利用酸水解法提取南瓜果肉中果胶。选择提取液酸度、提取温度和提取时间3个因素进行单因素试验。在单因素试验的基础上通过正交试验得出南瓜果肉中提取果胶的最佳工艺条件。结果表明:在提取液p H值为1.35、提取时间为55 min、提取温度为95℃的条件下,南瓜果肉中的果胶得率为6.81%。所得南瓜果胶色泽、组织状态、干燥减重及酸不溶性灰分等品质均符合国家标准要求。Pectin from pumpkin(Cucurbita moschata)pulp was extracted using an acid hydrolysis method.A T single factor test was conducted by selecting three factors:acidity,extraction temperature and extraction time.Based on the results of single-factor test,the optimum conditions for extracting pectin from pumpkin pulp were obtained using an orthogonal test.The results showed that under the conditions of a pH value of 1.35,an extraction time of 55 minutes,and an extraction temperature of 95℃,the yield of pumpkin pulp pectin was 6.81%.The color,texture,dry weight loss and acid insoluble ash of pumpkin pulp pectin met national standards.

关 键 词：南瓜果肉 果胶 工艺优化 品质分析 

分 类 号：TS201.7[轻工技术与工程—食品科学]