食品科学 ›› 2006, Vol. 27 ›› Issue (12): 402-405.
• 工艺技术 • 上一篇 下一篇
任吉君,王艳,孙秀华,周荣,陈秀琼
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REN Ji-jun,WANG Yan,SUN Xiu-hua,ZHOU Rong,CHEN Xiu-qiong
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摘要: 采用L16(45)正交设计,利用盐析法对红秋葵果实中的果胶进行了提取。研究结果表明:明矾用量12g、pH2、水解时间60min、温度85℃、水量500ml条件下,果胶提取量最高,可达5.375g。红秋葵是一种高果胶含量的植物。
关键词: 红秋葵, 果胶, 盐析法
Abstract: The method of extracting pectin from the Red okra (Abelmoschus esculentus (L.) Moench.) was studied by salting-out agent in the paper. The experiment was applied by orthogonal design L16(45). The result showed that the optimum conditions were: 12grams of alum, pH2, 60min, 85℃, 500ml for water. The extracting output was 5.375g. Red okra is a resources having high pectin content.
Key words: red okra, pectin, salting-out agent
任吉君,王艳,孙秀华,周荣,陈秀琼. 盐析法提取红秋葵果胶的研究[J]. 食品科学, 2006, 27(12): 402-405.
REN Ji-jun,WANG Yan,SUN Xiu-hua,ZHOU Rong,CHEN Xiu-qiong. Study on Extracting Pectin from Red Okra by Salting-out Agent[J]. FOOD SCIENCE, 2006, 27(12): 402-405.
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