摘要
用正交实验优化了酸解法、酒精沉淀法和盐析法提取金黄果果渣果胶的工艺,并比较了提取率。酸解法的最佳工艺为:提取温度90℃,提取时间为90min,提取pH2;酒精沉淀法的最佳工艺为:提取温度85℃,提取时间100min,提取pH1;盐析法的最佳工艺为:提取温度50℃,提取时间70min,提取液pH6,盐用量为5mL。三种方法的提取率分别为:酸解法12.41%,酒精沉淀法6.59%,盐析法16.37%。
The optimal technologies of three methods extracting pectin from dregs of golden fruit were studied by orthogonal design and the extraction rate under optimize technology was compared among three methods namely acid dissolving,alcohol precipitation and salting out.The optimal technology of acid dissolving were extraction temperature 90℃,time of extracting 90min at pH2.The optimal technology of alcohol precipitation was extraction temperature 85℃,the time of extraction 100min at pH 1.The optimal technology of salting out were extraction temperature 50℃,the extraction time 70min and the amount of salt 5mL at pH 6.The extraction rate of the three methods was as follows：pectin 12.41% for acid dissolving,6.59% for alcohol precipitation and 16.37% for salting-out.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第8期325-327,共3页
Science and Technology of Food Industry
关键词
金黄果果渣
果胶
提取工艺
dregs of golden fruit
pectin
extracting technology
