超声辅助助剂提取火棘果果胶的工艺考察

Study on the ultrasounic extraction of pectin from the fruit of pyracantha fortuneana

目的:研究超声辅助助剂法提取火棘果中果胶的新工艺。方法:单因素试验超声、不同助剂、不同pH值的溶剂及时间对提取火棘果中果胶产率的影响,正交试验确定超声时间、原料与溶液的质量体积比、提取溶液的温度及原料与阳离子树脂质量比等因素的最佳工艺参数。结果:最佳工艺条件为原料与溶液体积比为1∶30的pH2的水溶液,按照1∶10比加入阳离子树脂后,在加热50℃下,超声提取45min。结论:超声辅助助剂法缩短提取时间,提高果胶产率。

OBJECTIVE A new ultrasonic extraction technology was developed for extracting pectin from the fruit of Pyracantha fortuneana. METHODS Under ultrasound condition, the influence of the pH value, extraction time, use of difference solvent, ratio ultrasound time on the yield of pectin extracted from the fruit of Pyracantha fortuneana were investigated by single factor experiments and the optimum technological parameters were ascertained through orthogonal experiment in selecting four factor： ultrasound time, the mass ratio of material to cation exchanging resin, ratio of the volume of solvent to mass of material and temperature. RESULTS The optimum technological parameters obtained were ultrasound time of 45 min, ratio of solvent to material of 30： 1, ratio of material to cation exchanging resin of 1 ： 10, pH value and temperature of 2 and 50℃. CON-CLUSION Ultrasounic method decreases extraction time and increases pectin yield.