【摘要】 以山楂为研究对象，利用超声波辅助电解水提取山楂果胶，以pH值、料液比、超声时间、超声温度为考察因素，山楂果胶得率为指标，采用单因素试验及响应面试验优化提取工艺。结果表明，超声波辅助电解水法提取山楂果胶的最佳工艺参数为料液比1∶23(g/mL)、超声时间55 min、pH1.55和超声温度80℃，此工艺条件下山楂果胶得率可达到（7.207±0.134）%。抗氧化性试验结果显示，山楂果胶对DPPH自由基、羟自由基均具有较好的清除效果。更多还原

【Abstract】 Hawthorn pectin was extracted with electrolytic water under the assistance of ultrasound. With the yield of hawthorn pectin as the indicator,single factor experiments and response surface methodology were employed to optimize the extraction parameters including pH,solid-to-liquid ratio,and ultrasound treatment time and temperature. The results indicated that the optimal parameters for extracting hawthorn pectin were the solidto-liquid ratio of 1∶23(g/mL),pH1.55,and ultrasound treatment at 80 ℃ for 55 min,under which the yield of hawthorn pectin reached(7.207±0.134)%. The antioxidant test results showed that the extracted hawthorn pectin had strong scavenging effects on DPPH and hydroxyl free radicals.更多还原