| 荸荠皮中果胶的酸法提取工艺
| Study on Acidolysis Extraction of Pectin from Chinese Water Chestnut Peel
| |
| DOI：
| 中文关键词: 荸荠皮 果胶 酸法提取
| 英文关键词: Chinese water chestnut peel pectin acidolysis extraction
| 基金项目:江苏省高等学校大学生实践创新训练计划(JSS0811)
| 作者
| 单位
| 詹歌
| 南京农业大学,食品科技学院,江苏,南京,210095
| 周兴虎
| 南京农业大学,食品科技学院,江苏,南京,210095
| 屠康
| 南京农业大学,食品科技学院,江苏,南京,210095
| 刘鹏
| 南京农业大学,食品科技学院,江苏,南京,210095
|
| 摘要点击次数: 154
| 全文下载次数: 251
| 中文摘要:
| 荸荠皮中果胶含量比较丰富,但加工时,荸荠皮通常却被当作废物丢弃。为了提高荸荠加工的附加值,减少污染,作者采用酸法提取荸荠皮中的果胶并运用反向传播神经网络(BP神经网络)对提取工艺进行优化,得到荸荠皮果胶最佳的酸法提取工艺参数为:盐酸浓度0.81 mol/L,处理温度78℃,液料比19.5:1(mL:g),处理时间1.53 h,在此条件下果胶的得率达到11.76%。
| 英文摘要:
| In order to improve the value of Chinese water chestnut and to reduce the potential pollution,acidolysis extraction of Pectin from Chinese water chestnut peel was investigated in this study.Back-Propagation neural network was used to optimize the extraction process.And the optimum conditions listed as follows:hydrochloric acid concentration was 0.81 mol/L, temperature was 78℃,ratios solvent to material was 19.5:1(mL:g),extracting time was 1.53 h.Under the optimum conditions,the yield of pectin reached at 11.76%.
| 查看全文 查看/发表评论 下载PDF阅读器
|
|
