[1]陈晶晶,刘锴栋,袁长春,等.西瓜果皮的果胶提取工艺条件的优化研究[J].北方园艺,2014,38(21):140-142.
　CHEN Jing-jing,LIU Kai-dong,YUAN Chang-chun,et al.Study on Optimizing Technology of Pectin from Watermelon Rind[J].Northern Horticulture,2014,38(21):140-142.
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西瓜果皮的果胶提取工艺条件的优化研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第38卷 期数: 2014年21期 页码: 140-142 栏目: 出版日期: 2014-11-15
Title:
Study on Optimizing Technology of Pectin from Watermelon Rind
文章编号:
1001-0009（2014）21-0140-03
作者:
陈晶晶1; 刘锴栋2; 袁长春2; 陈燕2; 黎海利2; 许月红2
1.中国热带农业科学院 南亚热带作物研究所，农业部热带果树生物学重点实验室，广东 湛江524091；
2.湛江师范学院 生命科学学院，广东 湛江524048
Author(s):
CHEN Jing-jing1; LIU Kai-dong2; YUAN Chang-chun2; CHEN Yan2; LI Hai-li2; XU Yue-hong2
1.Key Laboratory of Tropical Fruit Biology,Ministry of Agriculture,Institute of South Subtropical Crop Research Institute,Chinese Academy of Tropical Agricultural Science,Zhanjiang,Guangdong 524091;
2.Life Science and Technology School,Zhanjiang Normal University,Zhanjiang,Guangdong 524048
关键词:
西瓜果皮; 果胶; 提取
Keywords:
watermelon rind; pectin; extract
分类号:
TS 255.43
文献标志码:
A
摘要:
以新鲜西瓜皮为原料，研究料液比、萃取pH值、萃取温度、萃取时间对西瓜果皮中果胶提取量的影响。结果表明：西瓜皮中果胶提取最佳工艺条件为:料液比1∶10，萃取酸度（pH值）为2，萃取时间60 min，萃取温度90℃。
Abstract:
Taking fresh watermelon as raw materials,the solid-liquid ratio,extraction pH value,extraction temperature,and extraction time on the extract pectin amount from watermelon rind were studied.The results showed that the watermelon rind pectin extracted in optimum conditions were:solid-liquid ratio 1∶10,hydrolytic acidity (pH value) 2,hydrolysis 60 min,hydrolysis temperature 90℃.

参考文献/References:

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备注/Memo

第一作者简介：陈晶晶（1983-），女，博士，助理研究员，现主要从事果树生物学等研究工作。
责任作者：刘锴栋（1982-），男，硕士，副研究员，现主要从事果树生物学等研究工作。E-mail：liukaidong2001@126.com.
基金项目：中央级公益性科研院所基本科研业务专项资助项目（1630062013005）；国家星火计划资助项目（2012GA780014；2013GA780081；2013GA780093）；广东高校优秀青年创新人才培养计划资助项目（LYM11087）；广东省科技创新资助项目（2013KJCX0124）；湛江科技攻关计划资助项目（2012C0203，2013A30210，2011C3106019，2012C3102019）；湛江师范学院科研创新团队资助项目（2013CXTD05）；湛江师范学院博士启动资助项目（ZL09011）。
收稿日期：2014-07-10

更新日期/Last Update: 2014-12-01