不同分子量和不同酯化度苹果果胶的研究  

Studies on apple pectins of eifferent molecular weight and different degree of esterification

作　　者：赵光远[1] 刁华娟 荆利强[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品与机械》2011年第6期47-50,共4页Food and Machinery

基　　金：河南省杰出青年基金项目(编号:104100510022);河南省青年骨干教师资助项目(编号:72009086)

摘　　要：对不同分子量和不同酯化度(DE值)苹果果胶进行研究。采用醇沉法制备苹果果胶,然后分别用酸解法制备不同分子量果胶,用碱法脱酯制备不同DE值果胶。用高效液相色谱法测定果胶分子量,用滴定法测定果胶酯化度。结果表明:随酸解和脱酯时间的延长,果胶分子量和DE值逐渐降低。Studied the preparation of apple pectins of different molecular weight and different degree of esterification was studied.Alcohol precipitation was applied to the preparation of apple pectins,and acidolysis and alkaline de-esterification was applied to get pectins of different molecular weight and different DE value.The molecular weight of pectins was determined by HLCP and DE value of pectins was assayed by titrimetry.The results showed that with the increment of reaction time,molecular weight and DE value of pectin decreased.

关 键 词：苹果果胶 分子量 DE值 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]