摘要
探讨了料液比、提取温度、提取液pH值以及提取时间对酸提醇析法提取甜菜压粕中果胶得率的影响,结果表明,甜菜压粕中果胶的最佳提取工艺为:料液比1:20,浸提温度90℃,提取液pH 1.0,提取时间3.5 h;在最佳条件下,果胶平均得率为27.10%,用咔唑比色法测定半乳糖醛酸的含量为17.82%,果胶纯度为65.76%。
Pectin was extracted from the sugar beet pulp by using an acid extraction and alcohol precipitation technique.Ratio of gaining pectin for solid-to-liquid ratio,temperature,pH and time of extraction were discussed.The optimal conditions for the extraction were determined as solid-to-liquid ratio1：20,temperature 90 ℃,pH 1.0 and time 3.5 h.In the best conditions,the average yield was 27.10%,with carbazole colorimetric determination of galacturonic acid content and pectin purity being of 17.82% and 65.76%,respectively.
出处
《现代食品科技》
EI
CAS
2011年第11期1328-1331,共4页
Modern Food Science and Technology
基金
广东省科技计划项目(2009A030209002)
关键词
甜菜压粕
果胶
酸提醇析法
提取率
sugar beet pulp
pectin
acid extraction and alcohol precipitation technique
extraction rate
作者简介
王文婷（1985-），女，硕士生
通讯作者：于淑娟，教授／博导
