| 酸提工艺对果胶品质的影响 |
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| 引用本文： | 林晓锋,许晨,许建中,夏金梅.酸提工艺对果胶品质的影响[J].食品科学,2011(24). |
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| 作者姓名： | 林晓锋 许晨 许建中 夏金梅 |
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| 作者单位： | 厦门大学化学化工学院化学工程与生物工程系;国家海洋局第三海洋研究所海洋生物遗传资源重点实验室; |
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| 基金项目： | 福建省科技计划重点项目(2010Y0035) |
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| 摘 要： | 选用福建特产琯溪蜜柚果皮为原料,考察酸提工艺条件对果胶的酯化度、黏均分子质量和半乳糖醛酸含量的影响,设计正交试验L9(34)考察各因素的影响。结果表明:在试验范围内,酸提工艺条件对果胶的酯化度基本无影响,对半乳糖醛酸的含量有明显的影响,对果胶的分子质量影响最显著。9个不同试验条件下,酸提果胶的酯化度63.5%～63.8%,半乳糖醛酸含量74.2%～88.5%,果胶的黏均分子质量101～202ku。
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| 关 键 词： | 果胶 酯化度 分子质量 半乳糖醛酸含量 |
Effects of Acid Extraction Parameters on Properties of Pectin from Pomelo Peel |
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| LIN Xiao-feng,XU Chen,XU Jian-zhong,XIA Jin-mei.Effects of Acid Extraction Parameters on Properties of Pectin from Pomelo Peel[J].Food Science,2011(24). |
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| Authors: | LIN Xiao-feng XU Chen XU Jian-zhong XIA Jin-mei |
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| Affiliation: | LIN Xiao-feng1,XU Chen2,XU Jian-zhong2,*,XIA Jin-mei2 (1.Department of Chemical and Biochemical Engineering,College of Chemistry and Chemical Engineering,Xiamen University,Xiamen 361005,China,2.Key Laboratory of Marine Biogenetic Resources,Third Institute of Oceanography,State Oceanic Administration,China) |
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| Abstract: | The effects of process parameters such as temperature,solid/liquid ratio,extraction time and pH for pectin extraction from Guanxi honey pomelo peel with dilute hydrochloric acid on degree of esterification(DE),viscosity-average molecular mass and galacturonic acid content of pectin were investigated using an L9(34) orthogonal array design.The results showed that the process parameters had little effect on pectin DH,remarkable effect on galacturonic acid content,and the largest effect on viscosity-average mo... |
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| Keywords: | pectin degree of esterification molecular weight galacturonic acid content |
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