从菜西瓜中提取果胶的最佳工艺研究

Research on the Optimum Technology of Extracting Pectin from Vegetable Watermelon

为确定从菜西瓜中提取果胶的最佳工艺条件,以山西省临汾市菜西瓜为材料,采用酸法进行了提取果胶的试验研究。正交试验结果表明:在萃取时间为45min的前提下,从瓜瓤中提取果胶的最佳工艺条件是加水量为原料重量的4倍,85℃下,添加原料重量0.3％的多聚磷酸钠,果胶得率可达2.03％;从外果皮中提取果胶,加水量为原料重量的4倍,75℃下,添加原料重量0.7％的多聚磷酸钠,果胶得率可达2.98％。

In order to define the optimum technological condition of extracting pectin from vegetable watermelon, the extracting test was carried out by acid method, using vegetable watermelon produced in Shanxi Linfen as raw material. The results of orthogonal experiment showed that on the premise of 45 min extraction time, the most suitable condition of extracting pectin from flesh was: Added four times water and 0.3% sodium polyphosphate as much as the raw material weight, at 85℃. The yield of pectin was reached to 2.03% ; the most suitable condition of extracting pectin from skin was: Added four times water and 0.7% sodium polyphosphate as much as the raw material weight, at 75℃ . The yeild of pectin was reached to 2.98% .