籽瓜中提取果胶的工艺研究

Research on technology of extracting pectin from seedy melon

采用萃取方法从籽瓜中提取果胶,通过温度、pH值、萃取时间、浸提比(籽瓜质量与水质量之比)4个工艺参数对果胶收率作正交实验,得到的较优的工艺操作条件为:温度为85℃,pH值2.5;萃取时间2h,浸提比1∶1,果胶产率14.1%。

The technology of extracting pectin from seedy melon through orthogonal experiment is studied, and the factors of temperature, pH value, extracting time, the weight ratio of seedy melon to water on yield of seedy melon were also studied, the optimum conditon was obtained:temperature is 85℃, pH value is 2.5, extracting time is 2 h, the weight ratio of seedy melon to water is 1∶1,the yield of pectin is 14.1%.