摘要
通过单因素试验和正交试验优化酸法和酶法提取香蕉皮果胶的工艺条件,并对它们的提取效果进行比较。结果表明,酸法的最佳工艺条件为:料液比1∶20、提取pH 1.0、提取温度70℃、提取时间90 min,果胶得率为16.57%;酶法的最佳工艺条件为:料液比1∶20、纤维素酶用量0.4%、酶解pH 5.0、酶解温度50℃、酶解时间40 min,果胶得率为17.47%;酶法明显优于酸法。
Acid hydrolysis and enzyme hydrolysis used in the extraction of pectin from banana peel were discussed respectively, and the relevant optimum conditions were determined with single factor exprements and orthogonal experiments. The results showed that the optimal conditions of acid hydrolysis were as follows： ratio of liquid to solid 20, pH 1.0, extraction temperature 70℃, extraction time 90 min, and the optimal conditions of enzyme hydrolysis were as follows： ratio of liquid to solid 20, cellulase concentration 0.4%, pH 5.0, extraction temperature 50℃ and extraction time 40 min. The pectin yields of acid hydrolysis and enzyme hydrolysis were 16.57% and 17.47% in turn, so the later was much better than the former.
出处
《广东农业科学》
CAS
CSCD
北大核心
2013年第12期104-106,共3页
Guangdong Agricultural Sciences
基金
贺州学院科研项目(2012PYZX09)
关键词
香蕉皮
果胶
提取工艺
酸法
酶法
banana peel
pectin
extraction techniques
acid hydrolysis
enzyme hydrolysis
