摘要
开展南瓜果胶酸法提取技术的研究,针对影响南瓜果胶得率的因素进行单因素试验,并在此基础上开展正交试验的研究,结果表明,南瓜果胶提取最佳工艺条件为pH1.5,时间1.5h,物料粒度0.2mm,料液比1∶35(g/mL)。经分析,南瓜果胶的酯化度为55.73%,属于高酯果胶。
Pectin was extracted from pumpkin residue by method of acid-solution. The experimental results show that the ratio between pumpkin and water is 1∶35 （g/mL）, the pH value is 1.5, the operating time is 1.5 h, the materials granularity is 0.2 mm, the esterification degree of pumpkin pectin is 55.73 % , belonging to high esterification degree pectin.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期100-103,共4页
Food Research and Development
关键词
南瓜
果胶
酸解提取法
pumpkin
pectin
acidic extraction
