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酒石酸法提取咖啡果胶工艺研究 预览

Study on Extraction of Coffee Pectin by Tartaric Acid
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摘要 以云南小粒咖啡果渣为原料,用酒石酸溶液提取,以半乳糖醛酸含量为指标,通过单因素正交实验考察料液比、pH值、提取温度和提取时间对咖啡果胶提取率的影响。结果表明咖啡果胶的最佳提取工艺为:料液比1:20g/mL、pH为1.5、提取温度为90℃、提取时间80min,在此条件下咖啡果胶的提取率为20.17%。以期为果胶天然防腐剂的开发提供理论支撑,从而增加咖啡产品附加值,提高种植户经济收入。 Taking coffee fruit pomace as raw material,hydrolyzing with tartaric acid solution and taking galacturonic acid content as index,the effects of material-liquid ratio,pH,extraction temperature and extraction time on the extraction rate of coffee pectin were investigated by single factor orthogonal experiment.The optimum extraction technology of coffee pectin was as follows:the material-liquid ratio was 1:20 g/mL,pH was 1.5,the extraction temperature was 90 ℃,and the extraction time was 80 min.Under these conditions,the extraction rate of pectin was 20.17%.It was hoped to provide theoretical support for the development of pectin natural preservatives,so as to increase the added value of coffee products and increase the economic income of farmers.
作者 李晓娇 付文相 陈建瑞 白应飞 李悦 LI Xiao-jiao;FU Wen-xiang;CHEN Jian-rui;BAI Ying-fei;LI Yue(School of Resources and Environment,Baoshan University,Yunnan Baoshan 678000,China)
出处 《广州化工》 CAS 2019年第14期98-100,114共4页 GuangZhou Chemical Industry
基金 云南省应用基础计划项目(编号:2015FD056) 第五批“保山市中青年学术与技术带头人”(编号:zqnxshjsdtr2016(03)) 2017年国家级大学生创新训练项目(编号:201710686007)。
关键词 咖啡果渣 果胶 提取 coffeepomace pectin extraction
作者简介 第一作者:李晓娇(1985-),女,讲师,主要从事天然产物研究与开发;通讯作者:李悦(1988-),女,硕士研究生,主要从事生物资源开发利用。
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