CAJ | 학술논문

首先用有机酸水溶液法从罗望子种子中提取罗望子果胶，然后以正交优化的方法对其相关工艺进行了优化，最后对罗望子果胶的抗氧化能力进行了研究。研究表明：最佳提取工艺如下：料液比1：35， pH＝4.6，煮沸20 min，沉降4 h；通过实验证明：在此条件下，果胶提取率可达到52.8％。通过最佳工艺所得产品指标优于国家果胶产品标准；最后通过对罗望子果胶清除DPPH·自由基能力和总抗氧化能力的测定，得到了其具有一定的抗氧化性的结论。
수선용유궤산수용액법종라망자충자중제취라망자과효，연후이정교우화적방법대기상관공예진행료우화，최후대라망자과효적항양화능력진행료연구。연구표명：최가제취공예여하：료액비1：35， pH＝4.6，자비20 min，침강4 h；통과실험증명：재차조건하，과효제취솔가체도52.8％。통과최가공예소득산품지표우우국가과효산품표준；최후통과대라망자과효청제DPPH·자유기능력화총항양화능력적측정，득도료기구유일정적항양화성적결론。
The extracting technology of tamarind gum from the seed of tamarind gum was mainly studied.The single factor analysis and orthogonal test were designed to confirm the main factors and the optimum conditions .The results showed that the optimum conditions were pH =4.6, extraction time 20 min, solid:liquid ratio 1:35(w:V), and sedimentation time 4 h.Under these conditions , the extraction rate of pectin was 52.8%.The results showed that each performance index of the product was better than that of the national criterion.In addition, the DPPH and FRAP methods were used to measure the antioxidant activities of the product , and results showed that tamarind gum had higher antioxidative activity.