摘要
以南瓜皮为原料,采用酒精沉淀法提取果胶,实验结果表明,最佳工艺条件为∶料水比1∶35(W/V),浸提液pH值2,浸提温度90℃,浸提时间90min,用95%乙醇沉淀时,果胶提取率约为12.5%。
In this article, the technological conditions of extracting pectin from pumpkin peels were discussed. The results showed that when the ratio between pumpkin peel and water was 1∶35(W/V), pH 2, the operating temperature was 90 ℃, the operating time was 90 min and when using 95% alcohol as settlement precipitated pectin, the total yield of pectin is about 12.5% .
出处
《保鲜与加工》
CAS
2005年第4期13-15,共3页
Storage and Process
关键词
南瓜皮
果胶
提取工艺
酒精沉淀法
pumpkin peel
pectin
extraction
alcohol precipitation
