摘要
用超声波法提取香蕉皮中的果胶,探讨了提取过程中各因素对果胶产率的影响,结果表明最佳工艺条件为:超声功率为300W,超声时间为30min,液料比为4:1,提取液pH为2.0,盐析pH为5.0,盐析时间为1.5h,此时果胶的产率为鲜果皮的3.2%。
Under the action of ultrasonic wave, pectin from banana peel was extracted. Influencing factor of pectin yield was discussed during the course of extracting. Optimal extracting condition was confirmed as follows. ultrasonic power was 300W, ultrasonic time was 30min, proportion of water and materials was 4： 1, pH for extraction solution was 2.0, pH for salting out was 5.0 and time for salting out was 1.5h,the yield of pectin could reach 3.2%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第7期218-220,共3页
Science and Technology of Food Industry
关键词
超声波
香蕉皮
果胶
提取
产率
ultrasonic wave
banana peel
pectin
extract
yield
