摘要
采用微波辅助提取刺玫果果胶。以刺玫果果胶得率为考察指标对微波辅助提取工艺条件进行了优化,确定了盐酸为萃取剂的果胶最佳提取工艺:料液比1∶40(m/v)、提取液p H1.5、提取温度80℃、微波功率500W,微波提取时间40min、微波提取3次,在此工艺条件下,刺玫果果胶得率为0.787%。结果表明,微波法可用于刺玫果果胶的辅助提取。
The extraction technology of pectin from fruits of Rosa davurica Pall. assisted with microwave was studied.Using extraction efficiency (EE)of pectin as examination indicator, the extraction technology of pectin applying chlorhydric acid as extraction solvent was optimized. The optimum ratio between raw material and solvent,the pH of extraction solvent, the extraction temperature, the microwave power, the extraction time and extraction times were 1:40,1.5,80℃, 500W,40min, 3times respectively. The average extraction efficiency of pectin was 0.787% under the optimum extraction condition, which indicated that microwave-assisted method can be applied for the extraction of pectin from fruits of Rosa davurica Pall.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第11期239-242,246,共5页
Science and Technology of Food Industry
基金
吉林省科技厅计划项目(20110948)
关键词
刺玫果
果胶
微波
提取
fruits of Rosa davurica Pall.
pectin
microwave
extraction
