摘要
本文在单因素试验基础上,选取料液比、提取温度、提取时间和pH值作为考察因素,以果胶得率为指标进行正交试验,确定芒果皮果胶提取的最佳工艺参数。结果表明:最佳提取工艺条件为果皮经过预处理果胶提取率高,水解用酸为盐酸,乙醇用量与提取液用量比为1∶1,料液比1∶15,提取温度90℃,提取时间2.0 h,pH 2.5。
In this paper, on the basis of single factor experiment, the ratio of material to liquid, extraction temperature, extraction time and pH value were selected as the factors, and the pectin yield was used as the index to carry out orthogonal experiment, to determine the best technological parameters of pectin extraction from Mango peel. The results showed that the best extraction conditions were: high extraction rate of pectin after pretreatment of peel, hydrochloric acid as hydrolysis acid, ratio of ethanol to extraction solution 1∶1, ratio of material to solution 1∶15, extraction temperature 90 ℃, extraction time 2.0 h, pH 2.5.
作者
康文尚
乔方
辛月
赵丽娜
陈世纪
Kang Wenshang;Qiao Fang;Xin Yue;Zhao Lina;Chen Shiji(College of Agricultural,Jilin Agricultural Science and Technology University,Jilin 132101,China)
出处
《现代食品》
2020年第7期106-107,111,共3页
Modern Food
基金
吉林农业科技学院大学生科技创新科研项目(编号:吉农院合字[2019]第046号)。
关键词
芒果皮
单因素试验
提取率
果胶
Mango peel
Single factor test
Extraction rate
Pectin
