Abstract: In this study,the pectin was ultrasonically extractedfrom the fruit of Schisandrachinensis, the pectin yield was determined by carbazole-concentrated sulfuric acid colorimetric method.The extraction parameters were optimized using orthogonal experimental design.The testing results showed thatthe four investigated extraction parameterswerein the following sequence as regarding their effects on the yield of pectin:ultrasonic power> extraction temperature> solid to liquid ratio> extraction time.The optimal extraction parameters were as follows:ultrasonic power of 200 W,extraction temperature of 65 ℃,solidliquid ratio of 1:30,extraction time of 50 min.Under the optimized extraction condition,the extraction yield of pectinwas 6.32%.

Key words: Schisandra chinensis (Turcz.) Bailey, pectin, ultrasonic extraction