| 陈晶晶,刘锴栋.红肉火龙果果皮的果胶提取工艺条件的优化研究[J].中国南方果树,2014,43(3): |
| 红肉火龙果果皮的果胶提取工艺条件的优化研究 |
| Study on Optimizing Technology of Pectin from Red Pitaya Peel |
| 投稿时间：2014-01-11 修订日期：2014-03-19 |
| DOI： |
| 中文关键词: 红肉火龙果 果胶 提取 |
| 英文关键词:red pitaya pectin extraction |
| 基金项目:国家星火计划 |
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| 中文摘要: |
| 以红肉火龙果皮为材料，对其果胶的提取工艺进行了系统研究。通过酸解法，研究料液比、萃取pH值、萃取温度、萃取时间对火龙果果皮中果胶提取量的影响。结果表明，萃取的最优化条件为: 以pH4.0的盐酸溶液为萃取剂、液料比1:10、萃取温度100癈、时间120min。 |
| 英文摘要: |
| The condition of extracting the pectin from the red pitaya peel were studied in this paper．The effects of the ratio of solution/material, pH value of solution, temperature and time on the pectin extraction of pitaya peel were studied through acid hydrolysis method. The results showed that the optimal technological conditions were 1:8 of solution/material ratio, pH value at 4.0, temperature at 100℃and extraction time for 120 min. |
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