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中文摘要：
对草酸铵逆流萃取法提取西番莲鲜果皮中的果胶进行研究，考察了逆流萃取的级数、温度、草酸铵浓度、料液比和反应时间对果胶得率的影响，并对工艺条件进行了优化，获得草酸铵逆流萃取法提取西番莲果皮中果胶的最优条件：逆流萃取级数为3级、温度90℃、草酸铵浓度O．45％、果皮质量与草酸铵体积比为1：35、提取时间5．5h。与传统酸法提取相比，得率由2．22％提高到3．82％，并对所制备果胶的品质进行测定。结果表明，草酸铵逆流萃取法果胶得率、品质均优于传统酸法。
英文摘要：
Effects of countereurrent extraction stage, temperature, concentration of ammonium oxalate, material to solution ratio and extraction time on extraction rate of pectin fromPassiflora edulispeel with ammonium oxalate were investigated in this study. The results showed that the optimum extraction conditions are as follows： eountercurrent extraction stage 3, temperature 90 ℃; concentration of ammonium oxalate 0.35%; material to ammonium oxalate solution ratio 35：1 （g/ml） and extraction time 5.5 h. Compared with conventional method, the extraction rate of pectin increases from 2.22% to 3.82%. The results of quality determination of pectin showed that the method is high-performance, which does not change the quality of pectin.
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