超声波辅助提取桤叶唐棣果胶的工艺优化

Optimiztion of Ultrasonic-Assisted Extraction Technology of Pectin from Amelanchier alnifolia

以桤叶唐棣(Amelanchier alnifolia)为原料,利用超声辅助提取法对桤叶唐棣中果胶的提取工艺进行研究。在考察了液料比、p H、超声功率、超声时间单因素的基础上,采用响应面法对提取工艺进行优化,建立了提取工艺的回归方程,并根据回归方程得到最佳的提取工艺为p H 2,液料比31∶1(m L∶g),超声功率262 W,超声时间32 min,在此条件下果胶提取率为37.121%。

Using Amelanchier alnifolia fruits as raw material, pectins were extracted from it by the ultrasonic extraction,and the response surface methodology was used to optimize the process parameters. Based on the single factor experiments of the liquid ratio,pH,uhrasonic power,ultrasonic time,the process parameters had been optimized by the response surface methodology. It was showed that the optimum extraction conditions were pH 2,solvent-to-solid ratio 31：1（mL：g）,ultrasonic power 262 W, ultrasonic time 32min. Under the conditions,the rate of pectin extraction was 37.121%.