摘要
以豆腐柴为原料,采用草酸铵及超声辅助对豆腐柴果胶的提取工艺进行研究。在单因素试验的基础上,通过正交试验确定提取豆腐柴果胶的最优工艺条件,并对该工艺条件下的果胶进行了质量检测。结果表明:采用超声提取可以显著提高提取率。在试验范围内,提取温度、提取时间、草酸铵质量浓度和液料比对果胶提取效果均有一定的影响,其最佳工艺条件为提取温度70℃、提取时间70min、草酸铵质量浓度8g/L和液料比50:1(mL/g),其中草酸铵质量浓度和提取温度达到显著水平;在该工艺条件下果胶提取率达63.79%。本实验方法获得的果胶提取率高,各项指标均达到了行业标准(QB 2484—2000《食品添加剂:果胶》)要求。
In the present study,ultrasonic radiation was found to largely enhance the extraction of pectin from Promma microphylla Turcz leaves with ammonium oxalate solution.In order to further intensify pectin extraction,the ultrasonic-aided ammonium oxalate extraction process was optimized by orthogonal array design on the basis of a series of single-factor experiments.Under the conditions studied,temperature,length of extraction time,ammonium oxalate concentration and mate-rial-to-liquid ratio could affect pectin extraction differently,and the effects of ammonium oxalate concentration and temperature were significant,and the optimal conditions of the four parameters were 70 ℃,70 min,8 g/L and 50：1,respectively.Under these conditions,the extraction rate of pectin reached up to 63.79%.Furthermore,the quality indicators of the extracted pectin could meet the requirements of the industrial standard（QB 2484-2000）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第10期88-91,共4页
Food Science
关键词
豆腐柴
果胶
草酸铵
超声波
正交试验
Promma microphylla Turcz
pectin
ammonium oxalate
ultrasonic extraction
orthogonal array design
