大豆皮果胶不同提取方法的研究
Study on pectin from soybean hulls extracted by three different procedures
亓盛敏 1朱科学 1彭伟 1周惠明1
作者信息
- 1. 江南大学食品学院,江苏无锡214122
- 折叠
摘要
为比较不同提取方法对大豆皮果胶提取得率和产品性质方面的影响,以大豆皮为原料,分别采用水浴盐酸提取法、水浴草酸铵提取法和高压蒸汽草酸铵提取法从大豆皮中提取果胶,所得果胶提取液经乙醇沉析法得到果胶。分析比较了三种提取方法提取的果胶：提取得率、色泽、纯度、FTIR和蛋白质等指标,结果发现,草酸铵提取的果胶在色泽、纯度上优于盐酸提取的果胶,高压蒸汽加热方法能将提取时间缩短至20min。三种提取方法得到的果胶经过鉴别实验和FTIR分析都有明显的果胶特征,但果胶产品的纯度偏低,其中杂质主要是蛋白质。产品的水分和灰分含量都符合国家标准,但是其中的蛋白质含量都较高,有待进一步纯化。
Abstract
In order to contrast the effect of the extraction methods and conditions on the yields and characters of the soybean hulls pectin（SHP）.The pectin was extracted from soybean hulls using three methods：hydrochloric acid heated by water bath（WH）,oxalic acid ammonium heated by water bath（WO）,as well as oxalic acid ammonium heated by high pressure steam（HO）.The extracting solutions were then precipitated by ethanol to get the final product.Effect of the extraction methods and conditions on the extraction yield,color,purification,FTIR and protein of pectin were analyzed.The results showed that SHP extracted by oxalic acid ammonium was better than that extracted by hydrochloric acid for their color and purity.Extracting time was reduced to 20min by using the HO method for the higher temperature.Identifying test and FTIR analysis also showed that all the three products had remarkable characteristics of pectin.However the purity was low.The major impurity in the obtained products was protein.The moisture and ash came up to national standard,but the content of protein was high and that needed further purification.
关键词
大豆皮/果胶/高压蒸汽/傅里叶变换红外吸收光谱Key words
soybean hull/pectin/high pressure steam/fourier transform infrared spectroscopy(FTIR)引用本文复制引用
出版年
2012
国家科技期刊平台
NSTL
维普
万方数据