食品科学 ›› 1999, Vol. 20 ›› Issue (7): 36-38.
• 工艺技术 • 上一篇 下一篇
陈改荣, 郑洪和, 张庆芝
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CHEN Gai-Rong, ZHENG Hong-He, ZHANG Qing-Zhi
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摘要： 以马铃薯渣为原料提取果胶，采用水溶液萃取、硫酸铝提取果胶的方法，探讨了萃取温度、萃取时间、萃取液量、溶液pH值以及硫酸铝用量对果胶产量的影响，获得的适宜条件是：一定量的马铃薯渣置于15倍萃取液中，加热至90℃并恒温搅拌1h，萃取液过滤后，加入原料量20％的硫酸铝沉淀果胶。
关键词: 马铃薯渣, 果胶, 提取条件
Abstract: Solanum tuberosum scrap was used as raw material in this experiment to extract pectin.The method of producting pectin that extracted by H2O and precipitated by Al2(SO4)3 was applied.The influence of pH value time of extraction,amount of abstraction, temperature and amount of Al2(SO4)3 on the production. The optimal combination of extraction conditions was:weight suitable dried solanum tuberosum scrap transfer to 15times water,heat with stirring at 90℃ for 60min then add 20% Al2(SO4)3 to the filterd pectin liquor to precipitate pectin.
Key words: Solanum tuberosum scrap Pectin Extracting conditions
陈改荣, 郑洪和, 张庆芝. 盐沉淀法从马铃薯渣中提取果胶的工艺[J]. 食品科学, 1999, 20(7): 36-38.
CHEN Gai-Rong, ZHENG Hong-He, ZHANG Qing-Zhi. [J]. FOOD SCIENCE, 1999, 20(7): 36-38.
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