摘要
目的:为了提高副产品香蕉皮的利用价值。方法:原料经热烫钝化果胶酶后,然后以0.05mol/L的盐酸溶液作为提取溶剂,0.5mol/L Na OH调节p H为2.0,采用响应面对超声波辅助乙醇沉淀法提取香蕉皮中果胶的工艺进行优化。结果:香蕉皮中果胶的最适提取工艺为料液比5∶1、超声波功率340W、处理时间42.0min、处理温度76.0℃。然后采用95%的乙醇沉淀1.5h,3000r/min离心15min后果胶得率达4.15%。结论:该工艺可以有效地从副产物香蕉皮中提取果胶。
Objectives：In order to improve the by-product utilization value of banana skin. Methods：The pectin enzyme in banana skin was inactivated with heat treatment. Extraction solvent was 0.05mol/L hydrochloric acid solution and the p H was adjusted to 2.0 with 0.5mol/L Na OH. Then ultrasonic-assisted extraction of pectin from banana skin with ethyl alcohol precipitation method was optimized. Results：The extraction rate of pectin was4.15%,when the extraction substance with a ratio of liquid to solid 5 ∶1 was processed by ultrasonic wave power 340 W at 76.0℃ for 42.0min before precipitating 1.5h using 95% ethanol and centrifuging 3000r/min15 min. Conclusion：This indicated that pectin could be extracted from by-product of banana skin effectively with this method.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第22期236-240,共5页
Science and Technology of Food Industry
基金
内蒙古自然科学基金项目(2013MS1220)
关键词
香蕉皮
超声波
乙醇沉淀
果胶
banana skin
ultrasonic wave
ethyl alcohol precipitation
pectin
