摘要
野生樱桃李是一种果胶含量较高的果实,本文利用超声波辅助,盐酸溶液为提取液,提取野生樱桃李中的果胶。通过单因素试验分析了超声提取过程中料液比、提取温度、p H值、提取时间和超声频率等因素对野生樱桃李中果胶提取率的影响。在单因素试验的基础上,采用L16(45)正交试验获得了从樱桃李中提取果胶的最佳条件,即温度为70℃、料液比为1∶25、超声时间30min、超声频率为中频和p H值为2。各因素中,提取温度对果胶提取效果影响最大。在最佳提取条件下,野生樱桃李中果胶的提取率为8.35%。
Prunus cerasifera is high pectin content fruit. Taking hydrochloric acid as extracting solution, pectin was ex- tracted from Prunus cerasifera by ultrasonic-assisted. Effects of solid-liquid ratio, extraction temperature, pH value, extraction time and ultrasonic frequency on extraction rate of pectin with single factor experiment. On the basis of single factor experiment, optimum extraction conditions for pectin from Prunus cerasifera were obtained with L16（4^5） orthogonal experiment, i.e. extractive temperature 70℃, solid-liquid ratio 1：25, extractive time 30min, intermediate frequency and pH 2. Extractive frequency was the most important factor. Extraction rate of pectin was 8.35% under optimum extraction condition.
出处
《粮油加工（电子版）》
2015年第1期51-54,共4页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
野生樱桃李
果胶
超声波
提取
Prunus cerasifera
pectin
ultrasound
extraetion
