摘要
以甘薯(Ipomoea batatas Lam.)渣为原料,研究微波辅助提取果胶的工艺。考察料液比、pH、微波功率和微波时间对果胶提取率的影响,确定最佳提取条件,并对所制备果胶的品质进行测定。结果表明,优化的提取工艺为料液比1∶20(m/V,g∶mL)、pH 2.0、微波功率400 W、微波时间3 min,甘薯渣果胶提取率为13.33%。产品质量均符合QB 2484—2000标准。
The microwave-assisted technology for extracting pectin from sweet potato（lpomoea batatas Lam.） residue was stud- ied. The effects of solid to liquid ratio, pH, microwave power and microwave time on pectin yield were investigated; and the quality of pectin was measured. The optimized extraction conditions were obtained as follows, solid to liquid ratio at 1：20 （m/V,g：mL）, pH 2.0, microwave power at 400 W, and microwave time for 3 min; the extraction yield of pectin from sweet potato residue was 13.33%. The quality of pectin was accord with the standard of QB 2484-2000.
出处
《湖北农业科学》
北大核心
2013年第14期3378-3380,共3页
Hubei Agricultural Sciences
基金
河北省唐山市科技局项目(10120201c)
