摘要
通过单因素和正交试验研究水提温度、pH值、提取时间、料液比4个理化因素对菠萝蜜果皮中果胶得率的影响,确定菠萝蜜皮果胶提取的最佳工艺参数。结果表明,酸提取最佳工艺为提取温度95℃、pH1.0、提取时间2.5h、液料比30:1(水:物料,m/m),果胶得率为12.46%;超声波辅助提取最佳工艺为80℃、50min、液料比40:1、pH1.0、450W,果胶得率为13.17%。超声波辅助提取可提高果皮中果胶得率和缩短时间。
Effects of physical and chemical factors such as temperature, pH value, extraction time and ratio of liquid to material on extraction efficiency of pectin from Artocarpus heterophyllus Lam. were investigated through single-factor and orthogonal array design experiments. Results indicated that the optimal conditions for pectin extraction from peel of Artocarpus heterophyllus Lam. were 95℃ of reaction temperature, 2.5 h of extraction time, pH 1.0, and 30： 1 of liquid/material ratio. The pectin yield was 12.46% under these optimal conditions of acid extraction. Moreover, the optimal conditions for ultrasonic extraction were also investigated to be 80 ℃ of reaction temperature, 50 min of extraction time, pH 1.0, 40：1 of solvent-material ratio and 450 W of ultrasonic power. The yield of pectin was 13.17% under these optimal conditions of ultrasonic extraction. The above results clearly indicated that ultrasonic-assisted extraction could improve the pectin yield and reduce the extraction time.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期165-168,共4页
Food Science
关键词
菠萝蜜
果胶
提取
超声波
Artocarpus heterophyllus Lam.
pectin
extraction
ultrasonic
