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超声波辅助提取火龙果皮中的果胶

朱玲,张晓利,游新侠
(郑州科技学院,河南郑州450064)

摘要:探索不同提取条件对火龙果皮中果胶提取率的影响,以获得果胶的最佳提取条件和提取率。以干燥后的火龙果皮为原料,采用超声波辅助提取火龙果皮中的果胶,以果胶提取率作为测定指标,通过单因素实验和正交试验,确定提取果胶的最佳工艺。结果表明用超声波提取火龙果皮中果胶的最佳提取工艺为:料液比为1∶20、超声波功率为180W、提取时间为60min、提取温度为50℃。在最佳提取工艺下,果胶的提取率高达12.65%,为火龙果皮果胶的开发应用提供了理论依据。

关键词:超声波;火龙果皮;提取率;果胶


Ultrasonic-assisted Extraction of Pectin fromPitaya Peel

HU Ling ,ZHANG Xiao-li,YOU Xin-xia

(Zhengzhou University of Science and Technology,Zhengzhou 450064,China)

Abstract: In order to explore the influence of different extraction conditions on the extraction rate of pectin from pitaya peel,the best extraction conditions and extraction rate of pectin were obtained.Using dried pitaya peel as raw material,pectin in pitaya peel was extracted by ultrasonic wave,and the extraction rate of pectin was used as the measurement index. Through the single factor experiment and orthogonal experiment, the preferable ultrasonic extraction technological condition were set up.The results showed that the optimal extraction process of pectin from pitaya peel by ultrasonic wave was as follows: solid-liquid ratio 1∶20,ultrasonic power 180W,extraction time 60min,extraction temperature 50℃. Under the optimal extraction process,the extraction rate of pectin is as high as 12.65%,which provides theoretical basis for the development and application of pitaya peel.

Key words: ultrasonic wave;pitaya peel;extraction rate;pectin

(2020年 第23卷 第2期)

 

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