A research is conducted on the technological conditions of extracting pectin from fresh pumpkin peel by salting-out.
采用盐析法从干南瓜皮中提取食用果胶,对其制取工艺和条件进行了研究,结果表明:料液比为1:7,萃取液的pH值为2,萃取温度为95℃,萃取时间为90min,并用硫酸铝作沉淀剂,果胶得率达13。
In this article, the technological conditions of extracting pectin from pumpkin peels were discussed.
以南瓜皮为原料,采用酒精沉淀法提取果胶,实验结果表明,最佳工艺条件为∶料水比1∶35(W/V),浸提液pH值2,浸提温度90℃,浸提时间90min,用95%乙醇沉淀时,果胶提取率约为12。
本网站所收集内容来自网友分享仅供参考,实际请以各学校实际公布信息为主!内容侵权及错误投诉:1553292129@qq.com
CopyRight © 2020-2024 优校网[www.youxiaow.com]版权所有 All Rights Reserved. ICP备案号:浙ICP备2024058711号