食品科学 ›› 2002, Vol. 23 ›› Issue (3): 57-60.

• 工艺技术 • 上一篇    下一篇

盐析法从苹果渣中提取果胶的工艺条件研究

 邓红, 宋纪蓉, 史红兵   

  1. 陕西师范大学食品工程系,西北大学化工系
  • 出版日期:2002-03-15 发布日期:2012-02-13

A Salting Out Study on the Precipitation Conditions of Extracting Pectin from Apple Residue

 DENG  Hong, SONG  Ji-Rong, SHI  Hong-Bing   

  • Online:2002-03-15 Published:2012-02-13

摘要: 探讨了以苹果渣为原料用盐析法提取果胶的工艺条件。本实验首次系统地采用五种盐进行果胶沉淀析出的对比研究,通过筛选确定了硫酸铝作为果胶沉淀剂,同时对盐析时盐用量、pH值、温度、反应时间等影响因素进行实验,得到盐析法的最佳工艺条件,为批量生产提供了依据。

关键词: 苹果渣, 盐析法, 提取, 果胶

Abstract: In this article, the precipitation conditions of extracting pectin from appleresidue by salting out were discussed. In our experiments, five types of salts were first systematically used to make comparison study on pectin precipitation, The aluminum sulfate was considered the optimal precipitant. Meanwhile, by studying the affecting factors suchas salt amount, pH value, temperature, and precipitation time, the optimal process conditions were obtained, which provide a foundation for the scale-up batch process.

Key words: Apple residue , Salting out , Extract , Pectin