超声波辅助提取苹果渣中果胶的研究

Study on ultrasonic-assisted extraction of pectin from apple pomace

以苹果渣为原料,采用超声波辅助酸液提取果胶.通过单因素实验和正交试验设计等研究了不同萃取剂、料液比、pH值、超声时间、超声温度、超声功率对果胶得率的影响.确定了最佳工艺条件为:料液比1∶20(g/mL),pH值2.0,超声时间60min,超声温度50℃,超声功率225W.在此最优条件下,果胶得率可达13%以上.

Pectin from apple pomace was obtained by ultrasonic-assisted acid extraction in this study. Six factors that affect the pectin extraction rate including extractants, solid-to-liquid ratio,pH, ultrasonic time,extraction temperature and ultrasonic power were systematically investigated by single factor and orthogonal experiments. The optimum conditions were as follows： solid-to-liquid ratio was 1 ： 20 （g/mL）,pH was 2. 0, ultrasonic time was 60 mi- nutes, extraction temperature was 50℃ and ultrasonic power was 225 W. The yield could reach up to 13% in these conditions.