南瓜果胶制备工艺的研究

Research on technology of pumpkin pectin preparation

以南瓜果肉为原料,采用大孔树脂对南瓜果胶提取液进行脱色纯化,通过静态吸附试验,确定AB-8型树脂为最佳树脂;通过单因素试验,确定适宜脱色条件为:脱色的溶液pH2.0,脱色温度为25℃,脱色流速为0.30BV·min-1,脱色效果较好,脱色率为90.0%,果胶损失率为1.80%;通过单因素试验,确定盐析较优条件为:Al(2SO4)3用量为6mL,溶液所需pH5.0,盐析时间为70min,盐析温度为50℃;果胶得率为8.16%,果胶纯度为60.25%,各项指标达到了我国的质量标准要求。

Pumpkin pectin preparation process was studied.The pumpkin pectin was discolored by macroporous adsorption resin.The static state adsorption test showed that AB-8 of macroporous adsorption resin was best.On the basis of single-factor,the optimal condition of discoloring was that discoloring temperature was 25 ℃,discoloring rate was 0.30 BV·min-1 and discoloring pH was 2.0.The optimum discoloring ratio and losing ratio of pectin was 90.0% and 1.80%,respectively.Through single-factor design,the optimum condition of salting-out was that adding 6 mL saturated solution of aluminum sulfate,adjusting pH 5.0 and keeping 70 min at 50 ℃.The optimal condition of desalting was that desalting solution was 300 mL（60% ethanol,2.5% hydrochloric acid and 37.5% water） and stirring for 40 min.The optimum purity of pectin was 60.25% and gain ration of pectin was 8.16%,All the indices of ingredients were accorded with criterion of nation.