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1、超声波辅助联合果胶酶提取菠萝皮果胶的 工艺研究摘摘 要要果胶是一种亲水性的植物胶，由-1，4-糖苷键联接的半乳糖醛酸与鼠李糖、阿拉伯糖、半乳糖等中性糖聚合而成，是重要的食品添加剂之一。本文综述了果胶生产工艺五个步骤包括提取、脱色、浓缩、沉淀和干燥。果胶的提取方法主要有酸提取法、酶提取法、超声波提取法、微波提取法、微生物法、草酸铵提取法，脱色的方法主要有活性炭脱色法、双氧水脱色法，沉淀的方法主要有乙醇沉淀法、酸化乙醇法、盐析法，干燥的方法主要有常压低温干燥、真空冷冻干燥、喷雾干燥等。本论文以菠萝皮为原料，探讨采用超声波辅助联合果胶酶法提取果胶的工艺研究。以果胶得率为考察指标，通过单因素试验确定超
2、声波提取的最佳条件为：提取温度70，提取时间20min。通过单因素试验和正交试验确定果胶酶法提取的最佳条件：液料比1：4，提取温度50，提取时间60min，果胶酶用量0.08%。 以最适反应体系提取菠萝皮中的果胶的得率为0.90%，与对比试验相比，果胶得率提高0.09%。关键词关键词：菠萝皮 提取 脱色 干燥 超声波辅助 果胶酶Study on the Pineapple Peel Pectin Extraction by Ultrasonic Assisted with PectinesteraseAbstractPectin is a hydrophilic gum, consists o
3、f -1, 4-galacturonic acid and rhamnose, glucose, galactose, Arabia neutral sugar 4-glycosidic bond coupling polymerization, is one of the important food additives. This paper reviewed the pectin production process comprises five steps of extraction, decoloration, concentration, precipitation and dry
4、ing. Pectin extraction methods are mainly acid extraction, enzyme extraction, ultrasonic extraction, microwave extraction, microbial method, ammonium oxalate extraction, decolorizing methods include activated carbon decolorization, hydrogen peroxide bleaching method, precipitation method with ethano
5、l precipitation, acid alcohol method, salting-out method, drying method a low temperature drying, vacuum freeze drying, spray drying.In this paper, on the basis of single factor experiment, ultrasonic assisted with pectinase was used to extract pectin from pineapple peel, the optimal conditions were
6、 as follows, temperature 70，time of heat preservation 20 min. On the basis of single factor test and orthogonal test, determine the best conditions of pectin extraction, and solid liquid ratio 1:4, extraction temperature 50, extraction time 60min, pectin enzyme dosage of 0.08%. Optimal reaction syst
7、em of extraction of pectin from pineapple was 0.9%. When compared with the comparison test, pectin-yield was 0.09%.Key words: pineapple peel; extract; decoloring; dryness; ultrasonic assisted; pectin目录目录1 引言.11.1 菠萝及菠萝皮的研究简介.11.1.1 菠萝的简介.11.1.2 菠萝皮的简介.21.1.3 菠萝皮的应用研究.21.1.4 菠萝皮的研究前景.51.2 果胶.51.2.1 果
8、胶的来源.51.2.2 果胶的化学组成.61.2.3 果胶的应用.61.2.4 果胶的制备方法.81.3 菠萝皮渣果胶.121.3.1 菠萝皮果胶结构.121.3.2 菠萝皮果胶提取的研究现状.131.3.3 立题背景与意义.132 试验.142.1 试验所用仪器及试剂.142.1.1 主要仪器.142.1.2 原料及试剂.142.2 试验原理.142.3 试验方法.152.4 最适反应条件的确定.163 结果与分析.183.1 最适超声波提取温度的确定.183.2 最适超声波提取时间的确定.183.3 最适酶法提取果胶酶用量的确定.193.4 最适酶法提取温度的确定.203.5 最适酶法提取时间的确定.203.6 最适酶法提取料液比的确定.213.7 正交法确定最佳酶法提取条件.
