摘要
以苹果渣为原料,分别采用盐析法和醇沉法研究提取果胶的最佳工艺。盐析法提取果胶的条件为:酸提液pH为2.0,酸提时间1.0h,以硫酸锌为盐析用盐,添加量2%,脱盐液(10%HCl,70%乙醇)用量100mL。醇沉法从苹果渣中提取果胶的条件为:酸提液pH为1.5,料液比为1:15,酸提时间为1.5h,乙醇用量150mL。从产品得率和质量比较均为醇沉法提取果胶较好。
The process of extracting pectin using salt precipitation and ethanol precipitation from apple pomace was studied. The optimal process conditions of salt precipitation were gained by orthogonal test were as follows： extracted pH 2.0, 1.0 h, salt 2 %, desalt 100 mL. The optimal parameters of ethanol precipitation：extracted pH 1.5, ration of feed liquid 1：15, 1.5 h, ethanol 150 mL. With this experiment, the ethanol precipitation was better.
出处
《食品研究与开发》
CAS
北大核心
2009年第6期93-95,共3页
Food Research and Development
关键词
苹果渣
果胶
提取
apple pomace
pectin
extracting
