摘要
实验采用超声微波协同萃取豆腐柴叶中的果胶,通过单因素实验考察了影响果胶提取的主要因素及最佳水平范围,通过正交实验确定了其最佳提取条件pH1.5,提取时间500s,料液比1∶15,微波功率100W,在此条件下豆腐柴叶中果胶的提取率为19.41%,透光率为92.50%。
The ultrasonic-microwave synergistic extraction was adopted to optimize the extraction process of the pectin from leaves of Premna Microphylla Turcz. The single factor analysis and orthogonal test were designed to confirm the main factors and the optimum condition. The results showed that the optimum condition was as following：pH1.5,extraction time 500 s,solid：liquid ratio 1∶15（w∶v） ,microwave power 100 W. Under these conditions,the extraction rate of pectin and its transmission were 19.41% and 92.50%,respectively.
出处
《食品科技》
CAS
北大核心
2011年第3期148-151,共4页
Food Science and Technology
关键词
超声微波协同萃取
豆腐柴叶
果胶
ultrasonic-microwave synergistic extraction
leaves of Premna Microphylla Turcz
pectin
