摘要：本實驗以甜菜粕為原料，采用微波萃取對甜菜粕中的果膠進行提取并對其特性進行研究。分析了微波功率、微波時間、料液比、pH值對果膠得率的影響,根據L9(43)設計正交試驗，獲得果膠最適提取條件為：微波功率600 W、微波時間為60 s、料液比為1：25 ( g ：mL)、提取液pH=1.5。與傳統酸法相比最適提取時間由1.5 h 縮短到60 s, 得率由11.45%提高到16.84%。對果膠的特性研究顯示甜菜果膠的酯化度為68.2％，是高酯果膠；其粘度隨溫度和濃度的提高而增大；其溶解性隨著pH的增大而提高，隨著溫度的提高而降低；果膠的乳化性和乳化穩定性隨著濃度的增大而顯著提升；果膠具有較大的硬度和膠粘性，同時其凝膠強度也比較好。

關鍵詞：甜菜粕；微波萃取；果膠；特性

Abstract：In this experiment, sugar beet pulp used as raw material. The microwave extraction were used to extract pectin from beet pulp and Study on its properties. Analysis the microwave power and time, ratio of material to liquid, pH value to effect on the yield of pectin. According to L16 (43) orthogonal test design, We obtain the optimum extraction conditions of pectin: Microwave power 600 W, microwave irradiation time 60s, the ratio of solid to liquid 1:25 (g: mL), extract pH=1.5.Compared with the traditional acid method, the optimum extraction time was shortened from 1.5h to 60s,Yield increased from 11.45% to 16.84%.Study on the properties of pectin, the esterification degree of beet pectin show as 68.2%,and is a high ester pectin. Its Viscosity enlarged by the increasion of the temperature and the concentration. On the one hand its Solubility increased with the increase of pH, on the other hand that is decreased with increasing temperature. Emulsifying properties of pectin and emulsion stability increased with the increase of concentration remarkably. Pectin has large hardness and adhesive, and the gel strength is relatively nice.

Keywords  Beet pulp  Microwave extraction  Pectin  Characteristics