| 超声波法从小浆果树莓中提取果胶的研究 |
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| 引用本文： | 邢妍,丁丽,张大伟,王辉,徐雅琴.超声波法从小浆果树莓中提取果胶的研究[J].农产品加工．学刊,2009(6). |
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| 作者姓名： | 邢妍 丁丽 张大伟 王辉 徐雅琴 |
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| 作者单位： | 东北农业大学,理学院,黑龙江,哈尔滨,150030 |
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| 基金项目： | 东北农业大学大学生创新课题基金项目 |
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| 摘 要： | 以小浆果树莓果实为原料,采用咔唑比色的方法,利用超声波法研究了超声波提取时间、超声功率和料液比对果胶提取量的影响,在此基础上进行L9(33)正交试验,确定了超声波法提取树莓果实中果胶的最佳提取条件为:料液比为1∶80,超声功率为400 W,超声波提取时间35 min,果胶含量可达1.21%。
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| 关 键 词： | 树莓 果胶 超声波法 最佳提取条件 |
Study on the Extraction of Pectin from the Raspberry through Ultrasonic Wave Method |
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| Xing Yan,Ding Li,Zhang Dawei,Wang Hui,Xu Yaqin.Study on the Extraction of Pectin from the Raspberry through Ultrasonic Wave Method[J].Nongchanpin Jlagong.Xuekan,2009(6). |
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| Authors: | Xing Yan Ding Li Zhang Dawei Wang Hui Xu Yaqin |
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| Institution: | Callege of Science;Northeast Agricultural University;Harbin;Heilongjiang 150030;China |
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| Abstract: | Some factors of influence on content of pectin from Raspberry including ultrasonic time,ultrasonic power and specific value of material-solution ratio were studied systematically.In this foundation,the experiment were researched respectively adopting orthogonal experiment of L9(33) by carbazole colorimetric estimation.The optimum process of ultrasonic extraction was obtained,namely extracted for 35 minutes at 400 W with the material ratio of 80 mL/g.The highest yield of pectin was 1.21%. |
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| Keywords: | raspberry pectin ultrasonic wave optimum extraction condition |
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