超声波协同草酸铵法提取香蕉皮中果胶的研究

摘要

The aimof this paper was to explore the extractionof the pectin with ammoniumoxalate under supersonic wave from banana peel. The effectsof ammoniumoxalateconcentration,the ratioof ammoniumoxalate solution volume to banana peel weight,supersonic wave power,ultrasound time, supersonic temperature and lengthof ethanol extraction timeon the extraction efficiencyof pectin were studied by experiment. Theoptimum technologicalconditions withorthogonal array design were as follows: theconcentrationof ammoniumoxalateof 0.8%,supersonic temperatureof 65℃,the volume of ammoniumoxalate solution to the weightof banana peelof 35︰1,the ultrasound timeof 70 min. Under theseconditions,the extraction rateof pectin from banana peel reached up to 23.27%.%该文研究采用超声波辅助草酸铵法提取香蕉皮中果胶的最佳工艺条件，研究了不同草酸铵浓度、料液比、超声功率、超声时间、超声温度和浸提时间对果胶提取率的影响。通过正交试验确定提取香蕉皮果胶的最优工艺条件为：草酸铵浓度0.8%，超声温度65℃，料液比35︰1，超声时间65 min，此条件下香蕉皮果胶的提取率为23.27%。