食品与机械2017，Vol.33Issue(4)：150-153,4.DOI:10.13652/j.issn.1003-5788.2017.04.029
黄秋葵果胶提取及溶胶特性研究
Extraction of pectin from okra and itssol property
摘要
Abstract
The extraction conditions and sol property of pectin from Okra were studied by ultrasonic assisted extraction.The effects of materials-liquid ratio,pH,extraction temperature and ultrasonic time value on the extracting efficiency of pectin were studied by single-factor experiments.Then the L9 (34) orthogonal experiment was carried out to optimize the process conditions,based on single-factor experiments,finally the physical and chemical methods were used to analyze pectin purity,dry weight loss,ash content,pH value,water holding capacity and esterification degree.At 250 W ultrasonic power,the results showed that the optimum extraction conditions were as follows.Using the ratio of materials to liquid of 1 ∶ 15 (g/mi) at pH 4.0,ultrasonic treated at 60 ℃ for 40 minutes,the yield of pectin was 20.45％.The water-holding capacity of okra pectin was 10.22 mL/g,and the degree of esterification was 72.43％.In addition,the weight loss,ash and pH value were in accordance with QB 2484-2000 (food additive pectin) standard.The results showed that the yield of okra pectin extracted by ultrasonic wave was higher,and okra pectin was highly esterified.关键词
黄秋葵/果胶/超声辅助提取/溶胶特性Key words
okra/pectin/ultrasonic assisted extraction/sol property引用本文复制引用
陈伟,李加兴..黄秋葵果胶提取及溶胶特性研究[J].食品与机械,2017,33(4):150-153,4.基金项目
湖南省科技厅2015年重点研发计划项目(编号:2015NK3018) （编号:2015NK3018）
