摘要
采用超声波对香蕉皮进行处理,然后加入果胶酶提取果胶。通过单因素实验和正交实验确定了香蕉皮果胶提取的最佳工艺参数:超声处理温度70℃,时间25min;酶提取料液比1∶4,温度50℃,时间30min,果胶酶用量0.08%。在此条件下,实验所得果胶产率达0.615%。
This paper discusses how banana peel is processed with ultrasound,and pectin is ex-tracted by adding pectinase.The single factor analysis and orthogonal experiments prove that the optimal conditions of banana peel pectin extraction are：the temperature of ultrasonic processing is 70 ℃,the time of ultrasonic processing is 25 min,the pectinase extraction ratio of material to liquid is 1∶4,the pectinase extraction temperature is 50 ℃,the time of pectinase extraction is 30 min, and the pectinase used is 0.08%.Under these conditions,the yield of pectin is up to 0.615%.
出处
《唐山学院学报》
2014年第3期81-83,共3页
Journal of Tangshan University
关键词
超声波
果胶酶
香蕉皮
果胶
ultrasound
pectinase
banana peel
pectin
