| 葡萄酒废弃物营养成分分析及果胶的提取 |
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| 引用本文： | 张桂荣,蔡爱军,刘艳芳,杜金友.葡萄酒废弃物营养成分分析及果胶的提取[J].河北科技师范学院学报,2008,22(4):5-8. |
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| 作者姓名： | 张桂荣 蔡爱军 刘艳芳 杜金友 |
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| 作者单位： | 河北科技师范学院生命科学系,河北,秦皇岛,066600 |
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| 摘 要： | 为确定葡萄酒废弃物中的营养成分，对葡萄酒废弃物中总糖，可溶性糖，蛋白质，维生素C，氨基态氮的含量进行了测定，并利用单因素试验和正交试验对葡萄酒废弃物中果胶的提取条件进行了优化研究。结果表明，葡萄酒废弃物中营养较丰富。果胶的最佳提取条件为：盐酸浓度0．2mol·L^-1，提取时间50min，料液比1：6，脱色时间20min。在最佳提取条件下，果胶的提取率为8．36％。
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| 关 键 词： | 葡萄酒废弃物 营养分析 果胶提取 |
Analysis of Nutrition and Extraction of Pectin of Wine Waste |
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| ZHANG Gui-rong,CAI Ai-jun,LIU Yan-fang,DU Jin-you.Analysis of Nutrition and Extraction of Pectin of Wine Waste[J].Journal of Hebei Normal University of Science & Technology,2008,22(4):5-8. |
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| Authors: | ZHANG Gui-rong CAI Ai-jun LIU Yan-fang DU Jin-you |
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| Institution: | ZHANG Gui-rong,CAI Ai-jun,LIU Yan-fang,DU Jin-you(Dept of Life Science,Hebei Normal University of Science & Technology,Qinhuangdao Hebei,066600,China) |
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| Abstract: | In order to find out the nutrition composition of wine wastes, the content of total sugar, soluble sugar, protein, Vc, amino acids of wine waste were determined. The conditions were studied on the extraction of pectin from the wine waste with the Single-factor test and the orthogonal design. The optimum conditions were obtained. The results showed that wine waste was very nourishing and that the optimum conditions of pectin extraction was 0.2 mol ~ L1 HCL solution, extracting time 50 min, solid/liquid ratio 1 ： 6, purification time 20 min. The extraction yield of pectin was 8.36%. |
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| Keywords: | wine waste alimentation pectin extraction |
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