南瓜果胶提取工艺的优化研究

为建立适用于从南瓜中提取果胶的超声波辅助酸解工艺，采用单因素试验确定提取南瓜果胶的各因素水平，包括提取液酸度、料液比(g/mL)、浸提温度和浸提时间。利用L9(34)正交试验优化南瓜果胶的超声辅助酸解条件。结果表明，当超声辅助酸解条件为：提取液pH 2.0，料液比(g/mL)1:30，浸提温度75℃，浸提时间60 min，南瓜果胶得率最高，达到21.9%。

Optimization of the Extraction Technology of Pectin from Pumpkin

In order to construct an appropriate ultrasonic-assisted acid hydrolysis method for pectin from pumpkin, we conducted the single-factor test including the extraction solution acidity, the ratio of material to liquid (g/mL), extraction temperature and extraction time. The L9（34）orthogonal test was used to optimize the conditions for ultrasonic-assisted acid hydrolysis method. The result showed that the optimization ultrasonic-assisted acid hydrolysis conditions were extraction pH value 2.0, ratio of solid to liquid (g/mL) 1:30, extraction temperature 75 ℃, extraction time 60min, and the output ratio of pumpkin pectin of 21.9% was obtained at the optimum conditions.