超声波法提取番石榴果胶的工艺研究

Study on Extraction of Pectin from Guava by Ultrasonic

[目的]采用超声波法提取番石榴果实中的果胶,探讨提取工艺条件。[方法]测定了提取液pH值、超声功率、超声时间、料液比、提取温度对果胶得率的影响,进行了单因素试验和正交试验。[结果]在提取液pH值为2.0、超声功率为70%、超声时间为30 min、料液比为1∶30、提取温度为50℃条件下,效果最佳,果胶得率达19.5%。[结论]采用超声波辅助法提取番石榴果胶工艺是可行的,超声波破壁可降低提取温度,提高果胶得率及安全性。

[ Objective ] The aim was to the explore the technology of extracting the pectin from Guava with ultrasonic. [Method ] The effects of the extract pH value, ultrasonic power,ultrasonic time, solid- liquid ratio and extraction temperature on the yield of pectin were determined, and a single factor test and orthogonal test were conducted. [ Result] The best extraction effects were achieved with the extract pH 2.0 ,ultrasonic power 70% ,ultrasound time 30 min, feed ratio 1：30,and the extraction temperature 50 ℃. [ Conclusion ] It is feasible to extract pectin from guava by ultrasonic ,which could reduce the temperature and improve the extraction safety and yield of pectin.