微波辅助提取刺玫果果胶工艺研究

Study on the extraction technology of pectin from fruits of Rosa davurica Pall.assisted with microwave method

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。

Abstract: 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 p H of extraction solvent, the extraction temperature, the microwave power, the extraction time and extraction times were 1 ∶ 40, 1.5, 80℃, 500 W, 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.