摘要
以香蕉根为原料,在微波条件下用亚硫酸、磷酸的混合溶液水解,采用乙醇沉淀提取果胶。探讨了微波辐射温度、辐射时间、pH值、乙醇浓度和料液比对果胶得率的影响,通过单因素实验和正交实验得最佳工艺参数,并对提取果胶进行了品质分析。
Banana root was used as material in this experiment to extrct pectin by microwave radiation. The hanana root was hyrolysed by H2SO3,H3PO4 and pectin was precipitate by alcohol, the influence of radiation temperature, radiation times.pH value, the ratio of liquid, raw material and the amount of aluminum sulfare on the production rate ware studied. The orthogonal experiment was empbyed to determine the optimum technological condition.As content, loss on drying, total galacturonic acid content, methoxy content melecule waight of viscosity of the product were analysed on this paper.
出处
《保鲜与加工》
CAS
2006年第1期36-38,共3页
Storage and Process
关键词
香蕉
果胶
微波
提取
banana ：pectin
microwave
extyact
