【摘要】 对超声波辅助提取西番莲果皮中的果胶进行研究,考察了超声功率、超声时间、料液比、提取温度以及提取液pH值对果胶得率的影响,根据L16(45)设计正交试验,获得果胶最适提取条件为:超声功率200W、超声时间35min、料液比1:20(g:ml)、提取温度40℃、提取液pH值1.5。与传统酸法提取相比,最适提取时间由3.5h缩短到35min,得率由2.22%提高到2.51%。同时,对所制备果胶的品质进行测定。结果表明,超声波对果胶的提取起到强化作用,而且不改变果胶的性质。更多还原

【Abstract】 The extraction of pectin from Passiflora edulis rind with ultrasonic was studied in this paper. The ultrasonic power, ultrasonic time, materials and solution ratio, extraction temperature and the pH of solution were investigated. The experiment was arranged with L16(45). The optimal conditions of extraction were that ultrasonic power is 200W, extraction time is 35min, proportion of materials and water is 1:20(g:ml), extraction temperature is 40℃, and pH is 1.5. Compared with traditional method, the optimal time reduced from 3.5h to 35min, the extraction yield increase from 2.22% to 2.51%. At the same time, the quality of pectin was measured. The results showed that ultrasonic can strengthen the extraction of pectin from Passiflora edulis rind, which didn’t change the structure of pectin.更多还原