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The main raw material in this research is Artemisia sphaerocephala krasch in Xinjiang. This research was focused on a mathematical model of extraction process of ASK gum. Then the physical property was analyzed. The expected gum from ASK will be applied in food industry widely. The main contents of this research are as following:1. According to the theory of extraction, a mathematical model of extraction process for ASK gum was established. Extraction experiment was carried out with different factors related to the productivity of gum, such as L/S ratio, temperature and time. Based on the results, the parameters of the mathematical model were determined and mathematical expression was lny=4.4790+0.215lnq-925.1(1/T) +0.7664ln(1-e!(0.2291t))Verification experiment showed that the experimental data approximated to actual calculated result. And the absolute error was less than 0.5%. This research has provided a novel experiment and theoretic basic of industrial production of ASK gum.2. Refer to determination methods of linseed gum(QB 2731一2005), results of Physical and chemical tests of ASK gum complied with this index. Under simulated conditions, compared ASK gum with linseed gum, Xanthan gum and guar gum, the effects of factors, which were pH, temperature, shearing force, kinds and concentration of salt, ethanol and sucrose, to physical property of ASK gum was attained.3. Compared with linseed gum, Xanthan gum and guar gum, the effects of ASK gum on stability of tomato beverage was studied in three main headings, which were viscosity, stability of suspended material and turbidity degree. According to single factor experiment, Xanthan gum, ASK gum and guar gum were chosen to do combination experience. Finally, by analysis of orthogonal and variance, the optimal multiple stabilizer amount used for stabilization is: guar gum 0.15%, Xanthan gum 0.15% and ASK gum 0.05%.
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