杀青条件对酶法提取南瓜果胶影响的研究

Effects of Deactivation of Enzymes on the Extraction of Pumpkin Pectin with Cellulase

探讨了对纤维素酶法提取南瓜果胶效果有影响的两个杀青条件———温度和时间,并研究了优化工艺条件的放大过程。结果表明:杀青温度为85℃,杀青时间为20 min为最佳提取工艺,提取得率为14.3%。在放大15倍的实验中,提取得率为21.4%,这可能是由于放大实验中的测量误差减少所致。实验所得到的最佳果胶提取条件可以为综合利用南瓜提供一定的实验依据。

The effects of deactivation of enzymes （ time and temperature） on the extraction of pumpkin pectin with cellulases were investigated, in which the optimal conditions of extraction was obtained ： time of 20 min, temperature of 85 ℃ with extraction rate of 14.3%. After amplification of 15 times, the extraction rate rose up to 21.4%. It might provide useful information for the further study of pectin application.