超声波法从小浆果树莓中提取果胶的研究

Study on the Extraction of Pectin from the Raspberry through Ultrasonic Wave Method

以小浆果树莓果实为原料,采用咔唑比色的方法,利用超声波法研究了超声波提取时间、超声功率和料液比对果胶提取量的影响,在此基础上进行L9(33)正交试验,确定了超声波法提取树莓果实中果胶的最佳提取条件为:料液比为1∶80,超声功率为400 W,超声波提取时间35 min,果胶含量可达1.21%。

Some factors of influence on content of pectin from Raspberry including ultrasonic time, ultrasonic power and specific value of material-solution ratio were studied systematically. In this foundation, the experiment were researched respectively adopting orthogonal experiment of L9（3^3） by carbazole colorimetric estimation. The optimum process of ultrasonic extraction was obtained, namely extracted for 35 minutes at 400 W with the material ratio of 80 mL/g. The highest yield of pectin was 1.21%.