超声波协同超微粉技术辅助酸法提取黑木耳果胶  

Extracting Auricularia Pectin Acid Method by Ultrasound Wave and Ultrafine Powder Technique

作　　者：韦汉昌[1,2] 梁锦叶[3] 韦群兰[2] 李若华[4] 

机构地区：[1]广西大学化学化工学院,南宁530004 [2]南宁地区教育学院理工系,南宁530001 [3]桂林理工大学南宁分校,南宁530001 [4]广西师范学院化学系,南宁530001

出　　处：《桂林理工大学学报》2010年第2期289-291,共3页Journal of Guilin University of Technology

基　　金：广西自然科学基金项目(桂科自0832105)

摘　　要：探讨了超声波协同超微粉技术辅助酸法提取黑木耳果胶的工艺条件。分别考察了超声波辐射强度、液料比、温度、pH值及提取时间等因素对果胶得率的影响,并以此为基础用正交法优化提取黑木耳果胶的工艺参数。结果表明,采用此法从黑木耳中提取果胶的适宜工艺条件为超声波辐射强度70 W/kg、液料质量比40∶1、温度70℃、pH值3.0、提取时间60 mim。在此条件下,木耳果胶得率可达35.45%,与其他方法相比,果胶得率最高。The technique of extracting auricularia pectin by acid method coupled by ultrasound wave and ultrafine powder is researched.Based on ultrasound intensity,liquid-solid ratio,extracting temperature and time on auricularia pectin yield and extracting conditions are optimized by orthogonal experimental design.The experiment shows that the optimal extracting conditions are：ultrasound intensity 70 W/kg,liquid-solid ratio 40∶1,extracting temperature 70 ℃,pH 3.0 and extracting time 60 min.Under these conditions,auricularia pectin yield can reach 35.45%,better than other extracting methods.

关 键 词：超声波 超微粉技术 黑木耳果胶 提取条件 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS201.2[轻工技术与工程—食品科学与工程]