| 对南瓜果胶提取工艺的改进 |
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| 引用本文： | 刘玲玲,胡欣培,娄伦蛟,孙磊.对南瓜果胶提取工艺的改进[J].农产品加工．学刊,2010(7):87-90. |
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| 作者姓名： | 刘玲玲 胡欣培 娄伦蛟 孙磊 |
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| 作者单位： | 辽宁工程技术大学理学院,辽宁,阜新,123000 |
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| 摘 要： | 采用微波辅助提取和盐析沉淀相结合的方法提取南瓜果胶产品。南瓜果胶最佳提取工艺参数为:料液比1∶70,pH值2.0,辐射功率480W,辐射时间90s,在此条件下果胶提取率为22.14%;盐析工艺为:pH值5.0,硫酸铝6g,在50℃下盐析沉淀50min;脱盐工艺参数为:200mL脱盐液,脱盐30min。
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| 关 键 词： | 南瓜 果胶 提取工艺 |
Improved Pectin Extraction Method from Pumpkin |
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| Liu Lingling,Hu Xinpei,Lou Lunjiao,Sun Lei.Improved Pectin Extraction Method from Pumpkin[J].Nongchanpin Jlagong.Xuekan,2010(7):87-90. |
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| Authors: | Liu Lingling Hu Xinpei Lou Lunjiao Sun Lei |
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| Abstract: | The pectin was extracted from pumpkin by a new extracting method.The optimal microwave-assisted extracting conditions were determined as follows:material-solvent ratio 1∶70,pH 2.0,microwave power 480 W,and irradiation time 90 s.Under this optimal condition,the yield of pectin was 22.14%.The salting-out extraction conditions were:pH 5.0,6 grams of aluminum sulfate,50 ℃,precipitated 50 min.And the desalting techniques were:200 mL desalting solutions,desalted 30 min. |
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| Keywords: | pumpkin pectin extracting |
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