 หัวเรื่อง:การสกัดแทนนินจากเปลือกกล้วย ผู้เขียน: Vipa Surojanamethakul,  นางชิดชม ฮิรางะ สื่อสิ่งพิมพ์:pdf AbstractTannin was extracted form banana peels of Kluai Hom Tong, Kluai Nam-wa and Kluai Khai at different stages of ripeness. The result indicated that varieties and ripening stages affected the amount of tannin content. Kluai Hom Tong containes more tannin than Kluai Nam-wa (stages 1 and 3) and Kluai Khai (stages 1, 3 and 6). Green banana peels provided high level of tannin content and then decreased during the ripening process. Decreading rate of tannin inKluai Khai was quite high compared to the other ones. Tannin extraction from banana peels were carried out to determine the optimum condition such as type of solvents, extraction time, extraction temperature and ratio of banana peels to solvent. The recovery yield of tannin from one-time extraction was 81-85% of total tannin with 2 hrs soaking in 50% ethanol at 50?C and ratio of banana peels to solvent 1:30 or 1:40 w/v. Tannin was isolated and purified from the crude extracted of Kluai Nam-wa peel by adsorption chromatography on Sephadex LH-20. The brownish purified condensed tannin showed differences in their reactivity toward chemical reagents compared to hydrolyzable tannin as tannic acid. Condensed tannin also exhibited the ability to precipitate protein and metal ion. |
หัวเรื่อง:ปัจจัยที่มีผลต่อการผลิตเครื่องดื่มน้ำกล้วยหอมชนิดใส ผู้เขียน:มณฑาทิพย์ ยุ่นฉลาด, Jiang Ming Ai, Vipa Surojanamethakul สื่อสิ่งพิมพ์:pdf AbstractClarified banana juice was prepared by hydrolysis banana pulp of Kluai Hom Thong and Kluai Hom Grand Neine with commercial enzyme pectinase and amyloglucosidase to increase juice yield. The optimum concentration were 0.03% Pectinex Ultra SP-L or Rohapex TF with 0.02% amyloglucosidase. Juice yield reached about 80% (base on the pulp weight), when the banana puree was preheated to 90?C in steam blancher, followed by enzyme treatment at 45?C and maintained for 2 hours. The effectiveness of enzyme on juice yield was greatly depended on pre-heating the pulp and the stage of banana maturity. Two batches of large scale trials with Kluai Hom Thong were conducted by two different extraction techniqes. Juice yields obtained were 87.14% by filtering with basket centrifuge and 85.62% by manual hydraulic press. An organoleptic test from 45 panelists showed a good acceptability in clarity, flavour and taste of the banana drink with on significantly different (p>0.05) between 25% and 35% juice content at pH 4.2 and pH 4.6. Only mean score of color was significantly different (p<0.05). |