【作者】 徐雅琴； 任建辉； 崔崇士；

【Author】 XuYaqin~1,Ren Jianhui~2,Cui Chongshi~1 (1.Northeast Agriculture University,Harbin,150030 China;2.Qiqihar Starch Factory, Qiqihar 161000 China)

【机构】 东北农业大学； 齐齐哈尔淀粉厂；

【摘要】 本试验采用超滤浓缩后乙醇沉淀制备南瓜果胶。在超滤过程中,通过单因素试验,确定较优超滤操作条件为:选择截留分子量为50 KD的超滤膜,超滤压力为0.08 Mpa,超滤温度为25℃,溶液pH为7.0;在最佳超滤操作条件下,正交试验确定乙醇沉淀条件为:浓缩倍数为4,乙醇浓度为80%,洗涤次数为1次,获得的南瓜果胶纯度为80.08%,得率为8.50%,凝胶度为120.25、酯化度为31.82、干燥失重为4.26%、总灰分为3.22%、半乳糖醛酸88.10%、pH为2.7、铅为1.2 mg/kg及砷为0.036 mg/kg,达到了我国的质量标准要求。更多还原

【Abstract】 The pumpkin pectin was obtained by alcohol precipitation after ultrafiltration. Through the experiments of single-factor design,the optimal condition of ultrafiltration was obtained that the ultrafiltration memberane of molecular weight was 50KD,ultrafiltration pressure was 0.08Mpa,ultrafiltration temperature was 25℃and ultrafiltration pH was 5.0. On the basis of optimal condition of ultrafiltration,orthogonal experiment was made and its results showed that concentrate multiple was 4,alcohol concentration was 80%,washing time was 1 time.The optimum purity of pectin was 80.08%and gain ratio of pectin was 8.50%,gelation degree was 120.25,degree of methylation was 31.82,loss on drying was 4.26%,ash was 3.22%,galacturonic acid was 88.10%,pHwas2.7,Pb was1.2mg/kg and As was 0.036mg/kg.They were accorded with criterion of nation.更多还原