ZHAO Guang-he,SHEN Yu-lin,CHEN Zhen-lin.Study on the Optimum of Extraction Techniques for Pectin from Banana Peel[J].Northern Horticulture,2013,37(14):152-154.
香蕉皮中果胶提取工艺的比较研究
- Title:
- Study on the Optimum of Extraction Techniques for Pectin from Banana Peel
- 文章编号:
- 1001-0009(2013)14-0152-03
- Keywords:
- banana peel; pectin; extraction techniques; comparison
- 分类号:
- TS 255.36
- 文献标志码:
- A
- 摘要:
- 以香蕉为试材，研究比较了酸法、酶法、酸酶联用法对香蕉皮果胶的提取效果及最佳提取工艺。结果表明：酸法、酶法、酸酶联用法提取果胶的得率依次为16.57%、17.47%、20.92%，酶法优于酸法，酸酶联用法显著优于酶法和酸法。酸酶联用法提取香蕉皮果胶的最佳工艺为：酸解过程中，料液比1∶20、提取pH 1.0、提取温度70℃、提取时间90 min；酶解过程中，纤维素酶用量0.25%、酶解pH 5.0、酶解温度50℃、酶解时间25 min。
- Abstract:
- Taking banana as material,the pectin was extracted from banana peel by acid hydrolysis,enzyme hydrolysis and acidenzyme hydrolysis respectively and the effect was compared.The results showed that pectin yields of acid hydrolysis,enzyme hydrolysis and acid enzyme hydrolysis were 16.57%,17.47%,20.92% in turn.Therefore,enzyme hydrolysis was superior to acid hydrolysis,and acid enzyme hydrolysis was much better than enzyme hydrolysis and acid hydrolysis according to pectin yields.The optimal conditions of acid enzyme hydrolysis were as follows: during the acid hydrolysis, ratio of solid to liquid 1∶20, pH 1.0, extraction temperature 70℃, extraction time 90 min; during the enzyme hydrolysis, cellulase concentration 0.25%, pH 5.0, enzyme hydrolysis temperature 50℃ and enzyme hydrolysis time 25 min.
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备注/Memo
第一作者简介：赵广河（1977-）,男，河南南阳人，硕士，讲师，研究方向为果蔬保鲜及深加工。
基金项目：贺州学院科研资助项目（2012PYZX09）。
收稿日期：2013-03-19