期刊文献+

超声波辅助提取工艺对胡柚果胶品质的影响 被引量:3

Effects of Ultrasound-assisted Extraction Parameters on Properties of Pectin from Grapefruits Peel
原文传递
导出
摘要 选用胡柚果皮为原料,在传统酸提法基础上利用超声波辅助提取果胶,以单因素试验为基础设计正交试验L9(33),考察了超声温度、时间及频率作为主要影响因素对果胶得率和性质的影响。结果表明:60℃,80 kHz条件下超声20 min,可制得增稠性和乳化性均较好的果胶,但得率为17.24%,小于最大得率18.97%。此结论不仅说明不同提取工艺对果胶的酯化度、黏度、乳化性及色度影响显著,而且证实果胶得率高低与其性质无直接联系。因此,对果胶提取工艺进行优化时,其综合性质也应成为主要评判标准。 The effects of process parameters such as extraction temperature, ultrasonic time and ultrasonic frequency for pectin extraction from grapefi'uit peel with dilute hydrochloric acid and ultrasound-assisted techniques on the yield and the qualities of pectin was investigated with L9(33) orthogonal array design. The results showed that under the extracting condition of 60 ℃ for 20 min of extraction at 80 kHz, the pectin had a better thickening and emulsifying properties; however the pectin yield of this technology (17.24%) was less than the highest yield (18.97%). This conclusion showed that not only the degree of esterification, viscosity, emulsifying property and the colors value of acid extracted pectin were influenced significantly by the extraction technology, but also there was no directly relationship between the yield of pectin and the pectin properties. Therefore, both of the yield and the comprehensive properties of pectin should be taken into account for the main evaluation standards in optimizing the extraction technology.
出处 《食品工业》 北大核心 2014年第3期44-47,共4页 The Food Industry
基金 科技部2010年度农业科技成果转化资金项目(编号:2010GB2D100308)
关键词 胡柚 果胶 超声波辅助 提取 性质 grapefruit pectin ultrasound-assisted extraction property
  • 相关文献

参考文献16

二级参考文献114

共引文献162

同被引文献36

  • 1赵雪梅,叶兴乾,席屿芳,朱大元,蒋山好.胡柚皮有效成分的分离鉴定及其药理活性[J].果树学报,2006,23(3):458-461. 被引量:34
  • 2赵雪梅,叶兴乾,朱大元.常山胡柚皮中挥发性成分分析[J].果树学报,2007,24(1):109-112. 被引量:22
  • 3张初署,秦小明,林华娟,唐艳丽,胡龙飞.菠萝皮渣果胶超声波提取工艺条件研究[J].食品工业科技,2007,28(3):147-149. 被引量:46
  • 4Huang R L,Gao M,Guo H,et al. Enhanced ethanol production from pomelo peel waste by integrated hydrothennal treatment, multienzyme formulation,and fed-batch operation[J]. Journal of Agricultural and Food Chemistry, 2014,62 (20) : 4643-4651.
  • 5Prakash Maran J, Sivakumar V,Thirugnanasambandham K, et al. Optimization of microwave assisted extraction of pectin from orange peel[J]. Carbohydrate Polymers,2013,97(2) :703-709.
  • 6Minjares-Fuentes R,Femenia A,Garau M C,et al. Ultrasound- assisted extraction of pectins from grape pomace using citric acid : A response surface methodology approach[J]. Carbohydrate Polymers ,2014, 106(7 ) : 179-189.
  • 7Kulkarni S G, Vijayanand P. Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.)[J]. LWT-Food Science and Technology, 2010,43(7) : 1026-1031.
  • 8Chen H, Fu X, Luo Z. Properties and extraction of pectin- enriched materials from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water[J]. Food Chemistry, 2014, 168(2) :302-310.
  • 9岳春华,李顺祥.从骨碎补中制备新北美圣草苷和柚皮苷对照品的研究[J].中草药,2008,39(4):529-531. 被引量:16
  • 10董定超,李玉萍,梁伟红,刘燕群,古小玲.近十年世界菠萝的生产贸易现状[J].热带农业科学,2008,28(2):59-63. 被引量:22

引证文献3

二级引证文献10

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部