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《Journal of Northeast Agricultural University》 2010-05
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Research on technology of pumpkin pectin preparation

XU Yaqin1,REN Jianhui2,CUI Chongshi3(1.College of Sciences,Northeast Agricultural University,Harbin 150030,China;2.Technology Research and Development Branch of Industrial Group Cooperation of Beidahuang Potato,Qiqihar Heilongjiang 161005,China;3.College of Horticulture,Northeast Agricultural University,Harbin 150030,China)  
Pumpkin pectin preparation process was studied.The pumpkin pectin was discolored by macroporous adsorption resin.The static state adsorption test showed that AB-8 of macroporous adsorption resin was best.On the basis of single-factor,the optimal condition of discoloring was that discoloring temperature was 25 ℃,discoloring rate was 0.30 BV·min-1 and discoloring pH was 2.0.The optimum discoloring ratio and losing ratio of pectin was 90.0% and 1.80%,respectively.Through single-factor design,the optimum condition of salting-out was that adding 6 mL saturated solution of aluminum sulfate,adjusting pH 5.0 and keeping 70 min at 50 ℃.The optimal condition of desalting was that desalting solution was 300 mL(60% ethanol,2.5% hydrochloric acid and 37.5% water) and stirring for 40 min.The optimum purity of pectin was 60.25% and gain ration of pectin was 8.16%,All the indices of ingredients were accorded with criterion of nation.
【Fund】: 黑龙江省自然科学基金资助重点项目(ZJN0606-01)
【CateGory Index】: TQ432.71
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