山楂果胶提取工艺的研究

Optimum Extraction Process of Pectin from Hawthorn

为研究山楂果胶有效提取工艺方法,以干燥的山楂果粉为原料,采用传统的酸法(直接加热法)和微波辐射法提取果胶,通过单因素试验和正交试验确定果胶提取的最佳工艺参数。结果表明:山楂果胶提取的最佳工艺为微波辐射提取,功率700W,料液比为1∶30,提取液pH 2.0,提取时间为120s,果胶提取率为5.7%。与传统的酸法直接加热提取相比,微波提取果胶提取率增加了1.0%,提取时间也缩短为传统酸法提取的1/40倍。

For the study of pectin extraction process effectively, taking dry hawthorn（crataegus pinaatifida）pow- der as raw material, pectin was extracted by the traditional method of acid direct heating and microwave radia- tion,and the optimum technologic parameters of pectin extraction were identified by single-factor experiments and orthogonal tests. The results showed that the optimum technology of hawthorn pectin extraction was as follow：microwave radiation was used with power of 700 W, the ratio of material to liquid was 1：30, pH was 2.0, extraction time was 120 s,and the pectin yield was 5.7 %. Compared with the traditional extraction method of acid direct heating,microwave pectin extraction yield increased by 1.0%, extraction time was reduced 1/40 of the traditional method.