| 酶法提取苹果皮渣果胶的特性研究 |
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| 引用本文： | 邸铮,付才力,李娜,蔡同一,李全宏.酶法提取苹果皮渣果胶的特性研究[J].食品科学,2007,28(4):133-137. |
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| 作者姓名： | 邸铮 付才力 李娜 蔡同一 李全宏 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院； 中国农业大学食品科学与营养工程学院 北京 100083； 北京 100083； |
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| 摘 要： | 为深入研究苹果皮渣果胶的提取技术,本文比较了盐酸水解法和纤维素酶、半纤维素酶对苹果皮渣果胶的提取效果。采用高效阴离子交换色谱-脉冲安培检测法(HPAEC-PAD)测定可溶性果胶的单糖组分,并通过粘度计测定特性粘度,推导粘均分子量。结果表明,酶法提取的果胶,比酸法提取的得率高2～3倍,且溶解性好．酸法、纤维素酶、半纤维素酶三种方法提取的可溶性果胶粘均分子量分别为292600、122400和165200Da。
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| 关 键 词： | 苹果皮渣 果胶 酶 特性粘度 HPAEC-PAD |
| 文章编号： | 1002-6630（2007）04-0133-05 |
| 修稿时间： | 2006-04-10 |
Enzymic Extraction and Characterization of Pectin from Apple Pomace |
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| DI Zheng,FU Cai-li,LI Na,CAI Tong-yi,LI Quan-hong.Enzymic Extraction and Characterization of Pectin from Apple Pomace[J].Food Science,2007,28(4):133-137. |
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| Authors: | DI Zheng FU Cai-li LI Na CAI Tong-yi LI Quan-hong |
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| Affiliation: | College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China |
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| Abstract: | In order to deeply investigate the technology of pectin extraction,pectin samples were extracted from apple pomace with hydrochloric acid and two enzymes(cellulase and bemicellulase).Solubilized pectin was characterized for monosaccharide composition,intrinsic viscosity and viscosity average molecular weight by high performance anion exchange chromatography with pulsed amperometric detection(HPAEC-PAD)and viscosity detection.Enzymic extraction methods gives higher yields and better solubility of solubilized pectin.Average viscous molecular weight of solubilized pectin with hydrochloric acid, cellulase and hemicellulase treatment is 292600,122400 and 165200Da,respectively. |
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| Keywords: | HPAEC-PAD |
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