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

作　　者：赵二劳[1] 张敏[1] 李颖[1] 许雳[1] 

机构地区：[1]忻州师范学院化学系,忻州034000

出　　处：《中国食品添加剂》2011年第5期103-106,共4页China Food Additives

基　　金：山西省高校科技开发研究项目(200611041);忻州师院大学生创新性实验项目(No.20118)

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℃,提取时间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。Pectin was extracted from the carrot with the assistance of ultrasound.The effects of factors such as ultrasonic power,extraction temperature,extracting time,and solid-liquid ratio were investigated.On the basis of single factor experiment and the orthogonal test design L9（34）,The optimum extraction conditions of ultrasound were：ultrasonic power was 320W,extraction temperature was 75℃,extraction time was 50min,and solid-liquid ratio was 1 ∶350（g ∶mL）.Compared with acid hydrolyze methods,extraction time reduced from 70min to 50min,extraction yield increased from 12.56% to 22.15%,the yield increased 9.59%.The results showed that ultrasound was an efficient and time-saving method for extracting pectin from carrot.

关 键 词：胡萝卜 果胶 超声波 提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]