| 果胶提取技术及对品质影响研究进展 |
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| 作者姓名： | LI Qi LIAO Liu-yue LIANG Rong LI Yan GUO Xing-feng |
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| 作者单位： | 聊城大学农学院，山东聊城252000 |
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| 基金项目： | 国家自然科学基金青年基金（31601481）；山东省高等学校青创科技支持计划（2019KJF028）；聊城大学科研启动项目（318051817）；聊城大学大学生创新创业训练计划项目（CXCY2017089） |
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| 摘 要： | 果胶是一种天然、功能型的食品添加剂,具有凝胶、增稠、乳化等作用,现已广泛应用于食品、药品及化妆品等领域。该文着重介绍了近年来国内外果胶提取技术及其对果胶品质的影响,简单阐述果胶的结构和应用,此外,该文对果胶今后研究的重点和提取技术的发展趋势进行分析展望,为果胶提取的研究和发展提供参考。
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| 关 键 词： | 果胶 食品添加剂 提取技术 果胶的理化品质 发展趋势 |
| 收稿时间： | 2019/4/16 0:00:00 |
Advances in Pectin Extraction Technology and Its Effect on Quality |
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| LI Qi,LIAO Liu-yue,LIANG Rong,LI Yan,GUO Xing-feng.Advances in Pectin Extraction Technology and Its Effect on Quality[J].Food Research and Developent,2020,41(7):205-211. |
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| Authors: | LI Qi LIAO Liu-yue LIANG Rong LI Yan GUO Xing-feng |
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| Affiliation: | (School of Agriculture,Liaocheng University,Liaocheng 252000,Shandong,China) |
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| Abstract: | Pectin is a natural and functional food additive with gelling,thickening and emulsifying properties and it has been widely used in food,medicine and cosmetics nowadays. The latest research progress of pectin extraction technology and its influence on the quality of pectin at home and abroad in recent years were reviewed in the article. The structure and application of pectin were also described. Furthermore,the key points of pectin research and the development trend of pectin extraction technology in the future were also expected and aims to provides reference for the research and development of pectin extraction. |
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| Keywords: | pectin food additives extraction technology physico-chemical quality of pectin research progress |
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