以胡萝卜为原料,采用超声波辅助方法提取胡萝卜中果胶,考察了超声功率、提取温度、提取时间以及料液比对果胶得率的影响.通过单因素分析结合正交试验的方法,确定了超声波辅助提取胡萝卜中果胶的最佳工艺条件为:以pH =2的盐酸溶液为提取剂,超声功率320W,提取温度75℃,提取时间50min,料液比(g∶mL) 1∶350.与酸水解法相比,超声波辅助提取法提取时间由70min缩短到50min,果胶得率从12.56％提高到22.15％,得率增加了9.59％.超声波辅助提取法是一种省时高效的胡萝卜中果胶提取新方法.%Pectin was extracted from the carrot with the assistance of ultrasound. The effects of factors such as ultrasonic power, extraction temperature, extracting time, and solid -liquid ratio were investigated. On the basis of single factor experiment and the orthogonal test design L,( 3 ) , The optimum extraction conditions of ultrasound were: ultrasonic power was 320W, extraction temperature was 75℃ , extraction time was 50min, and solid - liquid ratio was 1 : 350 (g:mL). Compared with acid hydrolyze methods, extraction time reduced from 70min to 50min, extraction yield increased from 12. 56% to 22. 15% , the yield increased 9. 59%. The results showed that ultrasound was an efficient and time - saving method for extracting pectin from carrot.
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