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如何判断果胶提取工艺的合理性是工业化生产的关键。实验采用酸法提取工艺,研究了温度、料液比及pH作为主要影响因子对果胶提取率和性质的影响。结果表明:70℃、pH1.5和料液比1:20(g/mL)的提取条件下,可制得增稠性和乳化性均较好的果胶,但提取率为18.31%,小于最大提取率23.32%。不同提取工艺条件对果胶的酯化度、黏度、乳化性及色度影响显著,提取率高低与果胶性质无直接联系。因此,优化果胶提取工艺时,在考虑提取率大小的同时,果胶的综合性质也应成为主要评判标准。
How to judge the pectin extraction process is the key to industrial production. The acid extraction method was used in the experiment. The effects of temperature, solid-liquid ratio and pH on the extraction rate and properties of pectin were studied. The results showed that under the conditions of 70 ℃, pH1.5 and solid-liquid ratio of 1:20 (g / mL), pectin with better thickening and emulsifying properties could be obtained, but the extraction rate was 18.31% The maximum extraction rate of 23.32%. Different extraction conditions on pectin esterification degree, viscosity, emulsification and color significantly, the extraction rate is not directly linked with the pectin properties. Therefore, when optimizing the pectin extraction process, considering the size of the extraction rate, the comprehensive nature of the pectin should also become the main criterion.