果胶提取技术研究进展  

Research advances on pectin extraction technology

作　　者：陈熠[1] 熊远福[1] 文祝友[2] 蒋利华[3] 祝红福[1] 王冬妮[1] 

机构地区：[1]湖南农业大学理学院,长沙410128 [2]湖南农业大学动物科学技术学院,长沙410128 [3]长沙环境保护职业技术学院,长沙410004

出　　处：《中国食品添加剂》2009年第3期80-84,共5页China Food Additives

基　　金：湖南省教育厅重点项目(07A030);湖南农业大学稳定人才基金项目(04WD12)

摘　　要：果胶是一种亲水性植物胶,由α-1,4糖苷键联接的半乳糖醛酸与鼠李糖、阿拉伯糖、半乳糖等中性糖聚合而成,是重要的食品添加剂之一。目前全世界果胶的年需求量近2万t,据有关专家预计果胶的需求量在相当长的时间内仍将以每年l5%的速度增长。我国每年消耗约1500 t以上果胶,80%依靠进口,需求量与世界平均水平相比呈高速增长趋势。大力开展果胶的研究与开发,探索提高果胶产量和质量的新方法和新资源,不仅能为我国食品加工领域广泛地应用优质果胶提供理论依据,而且将推动国产果胶生产的发展。本文介绍了果胶的化学结构及提取用原料,以及果胶的应用范围,并结合国内外近年来的研究成果,系统综述了果胶的提取、脱色、沉淀和干燥的方法。果胶的提取方法主要有酸水解法、离子交换树脂法、微生物提取法、微波提取法、酶提取法及超声波提取法,脱色的方法主要有活性炭脱色法、双氧水脱色法、大孔树脂脱色法,沉淀的方法主要有醇析法、盐析法,干燥的方法主要有常温干燥、真空干燥、冷冻干燥及喷雾干燥。Pectin is a complex polysaccharide consisting mainly of esterified D-galacturonic acid resides in an α-(1-4)chain.It also contains other neutral sugars presented in side chains such as xylose,galactose and arabinose.It is one of the important food additives.It is estimated that the requirement of pectin is nearly 20,000 tons all over the world with 15% growth every year.More than 1,500 tons of pectin is used in China,with 80% was depended on import.Development research on new method of production of pectin and the new resource of pectin are not only broaden the theory of pectin industry,but also promote the production of the pectin.Pectin and its chemical structure,resources,and preparation methods,including extraction,decoloring,and drying process are summarized.The main extraction methods are acid hydrolysis,ion-exchange resin,microwave extraction,enzyme extraction,ultrasonicwave extraction.The main decolorization methods are active-carbon decoloring,hydrogen-peroxide,macroporous rosin adsorption process.The main precipitation methods are alcohol precipitation and salt precipitation.The main drying methods are normal temperature drying,vacuum drying,freeze drying,spray drying.

关 键 词：果胶 提取 脱色 干燥 研究进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]