酸法与酶法提取香蕉皮果胶工艺比较

通过单因素试验和正交试验优化酸法和酶法提取香蕉皮果胶的工艺条件，并对它们的提取效果进行比较。结果表明．酸法的最佳工艺条件为：料液比1：20、提取pH1．0、提取温度70℃、提取时间90min，果胶得率为16．57％；酶法的最佳工艺条件为：料液比1：20、纤维素酶用量0．4％、酶解pH5．0、酶解温度50℃、酶解时间40min，果胶得率为17．47％；酶法明显优于酸法。...

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Bibliographic Details
Published in广东农业科学 Vol. 40; no. 12; pp. 104 - 106
Main Author 赵广河 沈育林 陈振林
Format Journal Article
LanguageChinese
Published 贺州学院化学与生物工程系,广西贺州,542800 2013
Subjects
提取工艺
果胶
酶法
酸法
香蕉皮
酶法
提取工艺
果胶
香蕉皮
酸法
Online AccessGet full text
ISSN1004-874X

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Summary:通过单因素试验和正交试验优化酸法和酶法提取香蕉皮果胶的工艺条件，并对它们的提取效果进行比较。结果表明．酸法的最佳工艺条件为：料液比1：20、提取pH1．0、提取温度70℃、提取时间90min，果胶得率为16．57％；酶法的最佳工艺条件为：料液比1：20、纤维素酶用量0．4％、酶解pH5．0、酶解温度50℃、酶解时间40min，果胶得率为17．47％；酶法明显优于酸法。
Bibliography:44-1267/S
banana peel; pectin; extraction techniques; acid hydrolysis; enzyme hydrolysis
ZHAO Guang-he, SHEN Yu-lin, CHEN Zhen-lin （Department of Chemical and Biological Engineer, Hezhou University, Hezhou 542800, China）
Acid hydrolysis and enzyme hydrolysis used in the extraction of pectin from banana peel were discussed respectively, and the relevant optimum conditions were determined with single factor exprements and orthogonal experiments. The results showed that the optimal conditions of acid hydrolysis were as follows： ratio of liquid to solid 20, pH 1.0, extraction temperature 70℃, extraction time 90 min, and the optimal conditions of enzyme hydrolysis were as follows： ratio of liquid to solid 20, cellulase concentration 0.4%, pH 5.0, extraction temperature 50℃ and extraction time 40 min. The pectin yields of acid hydrolysis and enzyme hydrolysis were 16.57% and 17.47% in turn, so the later was much better than the former.
ISSN:1004-874X