徐卓越
（广州市凯闻食品发展有限公司，广东广州511300）

摘要：为探究超声波、高温联用方法提取琼脂的可能性以及该方法对琼脂品质的影响，以印尼海域采集的江蓠红藻作为原料，采用超声波与高温一步提取法提取琼脂，从琼脂回收率、琼脂强度指标来评价该方法的可行性以及方法效果。并对比超声功率、超声时间、超声温度对琼脂收率、总糖质量分数和琼脂凝胶强度的影响。发现超声提取比不使用超声所需加热时间较短、加热温度较低。结果表明当超声功率800W，提取温度100℃，提取时间60min 时，琼脂收率达到10.11%，总糖质量分数为98.55%，凝胶强度为1056g/cm2。红外光谱检测超声波高温法琼脂及市售琼脂，表明二者之间的特征官能团无显著性差异，验证了超声波与高温一步提取法提取琼脂的可能性。

关键词：琼脂；超声；高温；提取；品质

Extraction of Agar by Ultrasonic with High Temperature and its Effect on Quality

XU Zhuo-yue
（Guangzhou Kevin Foods Co.，Ltd.，Guangzhou 511300，China）

Abstract: This paper is to explore the possibility of extracting agar by ultrasonic and high temperature combined ethod，and the effect on the quality of agar. The red algae of Gracilaria mandshurica collected from Indonesia sea rea was processed and extracted by ultrasonic wave and high temperature one-step extraction method. The feasibility and effect of this method were evaluated by agar yield and agar strength index. The effects of ultrasonic power，ultrasonic time and ultrasonic temperature on agar yield，total sugar content and agar gel strength were compared. It was found that the heating time was shortened and the heating temperature was reduced in the ultrasonic ratio. The results showed that when the ultrasonic power was 800W，the extraction temperature was 100℃，and the extraction time was 60min，the yield of agar reached 10.11%，the total sugar content was 98.55%，and the gel strength was
1056g/cm2. Infrared spectroscopy showed that there was no significant difference in the characteristic functional groups between the two agars. The possibility of extracting agar by ultrasonic and one-step high-temperature extraction was verified.

Key words: agar；ultrasound；high temperature；extraction；quality

（2019年第22卷第2期）