中国食品添加剂Issue(5)：103-106,4.
超声波辅助提取胡萝卜中果胶的研究
Study on extraction of pectin from carrot with ultrasonic wave
摘要
Abstract
Pectin was extracted from the carrot with the assistance of ultrasound. The effects of factors such as ultrasonic power, extraction temperature, extracting time, and solid -liquid ratio were investigated. On the basis of single factor experiment and the orthogonal test design L,( 3 ) , The optimum extraction conditions of ultrasound were: ultrasonic power was 320W, extraction temperature was 75℃ , extraction time was 50min, and solid - liquid ratio was 1 : 350 (g:mL). Compared with acid hydrolyze methods, extraction time reduced from 70min to 50min, extraction yield increased from 12. 56% to 22. 15% , the yield increased 9. 59%. The results showed that ultrasound was an efficient and time - saving method for extracting pectin from carrot.关键词
胡萝卜/果胶/超声波/提取Key words
carrot/ pectin/ ultrasonic/ extraction分类
轻工纺织引用本文复制引用
赵二劳,张敏,李颖,许雳..超声波辅助提取胡萝卜中果胶的研究[J].中国食品添加剂,2011,(5):103-106,4.基金项目
山西省高校科技开发研究项目(200611041) （200611041）
忻州师院大学生创新性实验项目(No.20118). （No.20118）
