作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科技》 2007年第10期231-234,共4页

摘　　要： 香蕉皮经不同方法提取而得果胶提取液,分别以乙醇沉淀法和盐析法从提取液中沉淀果胶。研究并取得了不同提取方法的最佳提取条件,比较了不同提取方法的乙醇消耗量,探索了不同方法对果胶提取得率和品质的影响。结果表明:酸解醇析法所消耗的乙醇量几乎为盐析法乙醇消耗量的两倍;盐析法省去稀酸提取液浓缩工序和减少乙醇回收量,节省能耗,降低生产成本,并能保证较高的提取得率和果胶品质。 Pectin was extracted from banana peel with different methods and pectin extraction was obtained. By alcohol-out and salting-out methods, pectin was precipitated from the extraction. The optimal extraction conditions of different extraction methods were achieved. The alcohol consumption of different methods was compared and the influences of different methods on pectin extraction yield and pectin quality were also studied. The results are as follows： the alcohol consumption of alcohol precipitation method almost doubles that of salting-out method; and the salting-out method is a better pectin precipitation method because it offers a sharp decrease of the alcohol consumption, a sparing of the extraction condensation process, a reduction of energy consumption, a fall of production cost and a warranty of high pectin precipitation yield and high pectin quality.

关 键 词： 香蕉 果胶 提取方法

领　　域： [轻工技术与工程] [轻工技术与工程]