摘要
为更好地利用塔罗科血橙资源,研究乳酸-超声波提取血橙皮中的果胶工艺,考查超声波功率、提取时间、提取pH、料液比、提取温度等对果胶产率的影响,利用正交试验设计得出果胶提取的最佳工艺条件。结果表明:在料液比为1∶35,提取液pH 2,超声波时间50min,超声波功率280W的条件下,其果胶的产率为30.53%,产品果胶总半乳糖醛酸含量为68.76%,脂化度为72.49%,含水率为8.01%,总灰分为3.25%,酸不溶灰分为0.26%。
The optimum extraction technology of pectin from Tarocco blood orange was studied by analyzing the effect of ultrasonic power,extraction time,pH,material/liquid ratio and extraction temperature on pectin extraction rate based on the orthogonal test to better utilize Tarocco blood orange resources.Results：The pectin extraction rate can reach 30.53% under the extraction conditions of 1∶3.5of material/liquid ratio,pH 2,50 min ultrasonic extraction time and 280 W ultrasonic power.Total galacturonic acid content,esterification degree,moisture content,total ash and acid-insoluble ash of the extracted pectin are 68.76%,72.49%,8.01%,3.25% and 0.26%respectively.
出处
《贵州农业科学》
CAS
2016年第3期156-159,共4页
Guizhou Agricultural Sciences
基金
四川省教育厅自然科学基金资助重点项目(13ZA0004)
关键词
塔罗科血橙皮
乳酸
超声波
果胶
Tarocco blood orange
lactic acid
ultrasonic
pectin
作者简介
阮尚全（1963～），男，高级实验师，从事天然产物分离及应用的研究。E—mail：rsq2009nj@sina．com
