摘要
以酿酒后的葡萄皮渣为原料,在单因素试验基础上,采用正交试验对影响酸水解醇析法提取葡萄皮渣果胶的因素进行优化。结果表明,在提取温度95℃、提取时间90 min、pH为1.4、料液比为1︰10(g/mL),果胶提取率为2.99%。
Wine grape pomace as raw materials, the extraction factors of acid hydrolysis alcohol precipitation method were optimized by orthogonal experiments based on the single-factor test. The results showed that pectin extraction rate was 2.99% when the extraction temperature was 95℃, extraction time was 90 min, pH was 1.4 and solid-liquid ratio was 1 ： 10 （g/mL）.
出处
《食品工业》
北大核心
2013年第11期84-86,共3页
The Food Industry
基金
国家民委化工技术重点实验室基金(2011SY12)
关键词
葡萄皮渣
果胶
酸水解
醇析法
grape pomace
pectin
acid hydrolysis
alcohol precipitation method
