【摘要】 采用超声波法提取北五味子果实中的果胶成份,咔唑-浓硫酸显色法测果胶得率,并应用正交试验设计对其提取工艺参数进行了优化。试验结果表明:各因素对北五味子果胶提取的影响顺序依次为超声功率>提取温度>料液比>提取时间,最佳工艺参数为超声功率200 W,提取温度为65℃,料液比为1∶30,提取时间为50 min,果胶提取率为6.32%。更多还原

【Abstract】 In this study,the pectin was ultrasonically extractedfrom the fruit of Schisandrachinensis,the pectin yield was determined by carbazole-concentrated sulfuric acid colorimetric method. The extraction parameters were optimized using orthogonal experimental design. The testing results showed thatthe four investigated extraction parameterswerein the following sequence as regarding their effects on the yield of pectin: ultrasonic power > extraction temperature > solid to liquid ratio > extraction time. The optimal extraction parameters were as follows: ultrasonic power of 200 W,extraction temperature of 65 ℃,solid-liquid ratio of 1∶ 30,extraction time of 50 min. Under the optimized extraction condition,the extraction yield of pectinwas 6. 32%.更多还原