超声技术对黄秋葵果胶提取得率及其流变特性影响研究综述  

A Review of Effects of Ultrasonic Technology on Extraction Yield and Rheological Properties of Okra Pectin

作　　者：韩慧慧 杜敏 李舒琪 胡洋 王雪 黄申 张磊[1] HAN Huihui;DU Min;LI Shuqi;HU Yang;WANG Xue;HUANG Shen;ZHANG Lei(School of Food and Biological Engineering,Jiangsu University,Zhenjiang,Jiangsu 212013,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《农产品加工》2021年第10期73-75,78,共4页Farm Products Processing

基　　金：国家自然科学基金青年科学基金项目(31801599);江苏大学第19批大学生科研课题立项资助项目(19A379)。

摘　　要：分别就超声辅助(联合)、预处理技术对黄秋葵果胶得率及其流变特性影响进行综述。对比发现黄秋葵果胶的提取受超声技术、干燥制粉方式、提取溶液pH值和提取温度等因素影响。超声技术用于黄秋葵果胶提取全过程,能够缩短果胶提取时间、增加提取得率并改变流变特性。该技术具有显著优势,与空泡脉动产生的空化效应有关,研究超声作用机制并量化超声过程能够实现超声技术在果蔬加工领域精准化、智能化发展。Effects of ultrasound-assisted(combined)and pretreatment techniques on extraction yield and rheological pro-perties of okra pectin were reviewed.It was found that extraction yield of okra pectin was affected by ultrasonic technology,drying method of okra powders,pH value of extraction solution and extraction temperature.Ultrasonic technology can shorten the extraction time,increase extraction yield and change rheological properties of okra pectin in the whole extraction process.The technology owns significant advantages,which was related to cavitation effect caused by bubble pulsation.The accurate and intelligent development of ultrasonic technology can be realized in the field of fruit and vegetable processing when mech-anism of ultrasonic action studied and ultrasonic process quantified.

关 键 词：超声辅助技术 超声预处理技术 黄秋葵 果胶提取 得率 流变 

分 类 号：S122[农业科学—农业基础科学]