超声波法提取番石榴果胶的工艺研究

目的]采用超声波法提取番石榴果实中的果胶，探讨提取工艺条件。方法]测定了提取液pH值、超声功率、超声时间、料液比、提取温度对果胶得率的影响，进行了单因素试验和正交试验。结果]在提取液pH值为2．0、超声功率为70％、超声时间为30min、料液比为1：30、提取温度为50℃条件下，效果最佳，果胶得率达19．5％。结论]采用超声波辅助法提取番石榴果胶工艺是可行的，超声波破壁可降低提取温度，提高果胶得率及安全性。

Study on Extraction of Pectin from Guava by Ultrasonic

Objective] The aim was to the explore the technology of extracting the pectin from Guava with ultrasonic.Method] The effects of the extract pH value,ultrasonic power,ultrasonic time,solid-liquid ratio and extraction temperature on the yield of pectin were determined,and a single factor test and orthogonal test were conducted.Result] The best extraction effects were achieved with the extract pH 2.0,ultrasonic power 70%,ultrasound time 30 min,feed ratio 1∶30,and the extraction temperature 50 ℃.Conclusion] It is feasible to extract pectin from guava by ultrasonic,which could reduce the temperature and improve the extraction safety and yield of pectin.