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投稿时间：2017-03-03
投稿时间：2017-03-03
中文摘要: 以冬瓜皮为原料，采用草酸铵法提取冬瓜皮果胶。通过单因素试验和正交试验确定提取冬瓜皮果胶的最优工艺条件，并对提取的果胶成品进行理化指标测定。结果表明：在试验范围内，草酸铵质量浓度、提取温度、提取时间和料液比对冬瓜皮果胶的提取得率均有一定的影响，其最佳工艺条件为草酸铵质量浓度1.5%、温度为80℃、提取时间2.0 h、料液比为1∶30（g/mL）；在该工艺条件下果胶提取率达8.91%。该方法提取的果胶各项指标均达到了国家标准GB 25533-2010《食品添加剂果胶》和行业标准QB 2484-2000《食品添加剂果胶》要求。
Abstract:The aim of this paper was to explore the extraction of pectin with ammonium oxalate from wax gourd peel.Ammonium oxalate extraction process was optimized by orthogonal array design on the basis of a series of single-factor experiments，and physicochemical property of pectin from wax gourd peel were determined.Under the conditions studied，ammonium oxalate concentration，temperature，extraction time and material-to-liquid ratio could affect pectin extraction differently.And the optimal conditions of the four parameters were 1.5%，80 ℃，2.0 h，and 1∶30 （g/mL）respectively.Under these conditions，the extraction rate of pectin reached up to 8.91%.Furthermore，the quality indicators of the extracted pectin could meet the requirements of the government standard（GB25533-2010）and the industrial standard（QB 2484-2000）.
文章编号：201720009 中图分类号： 文献标志码：
基金项目:2016年度山东省教育科学研究课题（16SC100）
| Author Name | Affiliation |
| LI Ying，GUO Zong-ming，LI Li-hong，GUO Xing | Department of Food Science，Yantai Nanshan University，Yantai 265713，Shandong，China |
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