八月瓜果皮果胶提取工艺优化及其理化特性研究
Science and Technology of Food Industry(2016)
Abstract
以八月瓜果皮为原料,优化酸提醇沉法提取其果胶的工艺,并对果胶酯化度、半乳糖醛酸含量进行测定.首先采用单因素实验探讨了料液比、pH、提取时间、提取温度等因素对果胶得率的影响,再通过正交实验优化提取工艺,最后对果胶的酯化度、半乳糖醛酸进行分析.结果表明,酸提醇沉法提取八月瓜果胶的最佳工艺条件为液料比1∶20 (g/mL)、pH1.5、提取时间120 min、提取温度90 ℃,此条件下得率达12.15%;八月瓜果皮果胶的酯化度为81.94%,属于高酯果胶,其半乳糖醛酸含量为83.17%,符合GB 25533-2010对果胶半乳糖醛酸含量的要求.
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