豆腐柴叶制取低甲氧基果胶工艺条件研究

Search for the Optimum Technology Condition in Processing Low-ester Pectin from Leaf of Premna microphylla

以豆腐柴叶为原料,用氨——醇脱脂化法作制取低甲氧基果胶的工艺路线,采用正交设计法[L_(16)(4~4×2~3)]对高甲氧基果胶酰胺化过程中的五个主因子各水平进行最优化选择试验。结果表明,五个主因子的最佳参数为:酰胺化pH 11.0、时间12小时、温度30℃,中和反应pH1.2、时间2小时。在最佳参数下,制取的低甲氧基果胶主要质量指标为胶凝度(USA-SAG法)116级,酯化度36.70%,酰胺度21.05%。

Adopting the orthogonal design [L_(16)(4~4× 2~3)] and a technological line of amm-onia-alcohol derosination to process low-ester pectin from the raw material of Premna micro-phylla leaf, the writers conducted an optimum selection test on five principle parameters inthe amidation process of high-ester pectin. According to the test result, the five optimum pa-rameters are as follows: pH 11. 0, time 12 hrs. and temp. 30℃ for amidation process ; PH 12 andtime 2 hrs. for neutralization process. Under this optimal condition, the main indexes of thelow-ester pectin are as follows: gel power (by USA-SAG method) 116, esterification degree 36. 70% and amide substitution degree 21.05%.