超声波辅助提取胡萝卜中果胶的研究 study on extraction of pectin from carrot with ultrasonic wave.pdfVIP

超声波辅助提取胡萝i-中果胶的研究 赵二劳+，张敏，李颖，许雳 (忻州师范学院化学系，忻州034000) 摘要：以胡萝卜为原料，采用超声波辅助方法提取胡萝卜中果胶，考察了超声功率、提取温度、提取 时间以及料液比对果胶得率的影响。通过单因素分析结合正交试验的方法，确定了超声波辅助提取胡萝卜中 果胶的最佳工艺条件为：以pH=2的盐酸溶液为提取剂，超声功率320W，提取温度75。C，提取时Ih】50min， 料液比(g：mL)1：350。与酸水解法相比，超声波辅助提取法提取时间由70min缩短到50min，果胶得率从 12．56％提高到22．15％，得率增加了9．59％。超声波辅助提取法是一种省时高效的胡萝卜中果胶提取新方 法。 关键词：胡萝卜；果胶；超声波；提取 中图分类号：TS202．3 文献标识码：A 文章编号：1006—2513(2011)05—0103—04 onextractionof frOmcarrot Study pectin withultrasonicwave ZHAO Li Er-lao+，ZHANGMiIl，LI Ying，XU of Teachers (DepartmentChemistry，XinzhouUniversity，Xinzhou034000) wasextractedfromthecarrotwiththeassistanceofultrasound．Theeffectsoffactorssuchasultrason— Abstract：Pectin ic time，and ratiowere thebasisof power，extractiontemperature，extractingsolid—liquid investigated．Onsingle factor and test extractionconditionsofultrasound the were：ultra— experimentorthogonaldesignk(34)，Theoptimum sonic Was Was timeWas ratioWrit81： power320W，extractiontemperature75％，extraction50min，andsolid—liquid withacid timereducedfrom70minto hydrolyzemethods，extraction 50min，extractionyield 350(g：mL)．Compared results that increasedfrom12．56％to increased9．59％．The showedultrasoundWasanefficient 22．15％，the yield and methodfor