摘要
对酶法提取菠萝蜜果皮(含腱)果胶提取工艺条件进行了优化,研究了提取温度、提取时间、加酶量及料液比对果胶提取的影响[1]。确定了酶法提取菠萝蜜果皮果胶的最佳工艺条件:提取时间15 h、提取温度42℃、加酶量45 mg/100 g、料液比1:14(g/mL)。在最佳工艺条件下,菠萝蜜果皮中果胶的提取率为13.69%,总半乳糖醛酸为87.6%,比国家标准高22.6%。无论质和量它都高于目前文献报导的各种提取方法。同时,它不用酸、碱和有机溶剂,生产安全,流程短,成本低,低碳环保。提胶后的残渣仍保留了原有的多种营养成分,可用于饲料。
The study is reseached about the optimal process of extracting pectin from jackfruit peel（including sinews） by enzyme method. It discussed the effects of extracting temperature, extracting time, enzyme concentration and solid-liquid ratio on extraction rates of pectin. The results shows that the optimal process conditions are： extracting temperature 42 ℃, extracting time 15 h, enzyme concentration 45 mg/100 g and solid-liquid ratio 1：14（g/mL）. Under these conditions, the extraction yield of pectin from jackfruit peel is 13.69% and the content of galacturonic acid is 87.6%, which is 22.6% higher than national standard. There are aslo better performance both in quality and measure than other methods been reported. Meanwhile, this method is different from the existing method in two aspects. Firstly, it didn＇t ues any acid, alkali or organic solvent, so that this method had the advantages of production safety, shorter technological process, lower cost, low-carbon and environment-protecting. Secondly, there were many nutrient remained in the residue after extracting, which can be used as the animal feed.
出处
《食品科技》
CAS
北大核心
2014年第1期236-239,共4页
Food Science and Technology
基金
菠萝蜜副产品综合利用研发项目(13RZNJ-02)
关键词
菠萝蜜果皮
果胶
提取工艺
jackfruit peel
pectin
extraction process
作者简介
台建祥（1937-），女，研究员，研究方向为从事天然产物与功能食品开发研究。
通讯作者
