野生樱桃李果实中的果胶是一种天然高分子碳水化合物,由于其具有胶凝化和乳化稳定等特点,被广泛应用于食品、化妆品、医药等工业领域。以樱桃李为研究对象,采用微波辅助方法提取樱桃李中的果胶。通过单因素试验和正交试验,确定了微波辅助提取樱桃李中果胶的最佳工艺为:料液比1︰25(g/mL),微波功率650 W,微波提取时间3 min,pH2。 Pectin in wild cherry plum is a kind of natural macromolecule carbohydrate, which is widely used in food, cosmetics, medicine and other industries because of its characteristics of gelatinization and emulsion stability. Taking cherry plum as research object, the pectin in cherry plum was extracted by microwave assisted method. Through single factor test and orthogonal experiment, the optimum technology of microwave assisted extraction of pectin from cherry plum was determined as follows: solid - liquid ratio 1︰25 (g / mL), microwave power 650 W, microwave extraction time 3 min, pH2.