不同贮藏条件下柑桔皮中果胶含量及酯化度的变化  

Study on the changes of pectin content and its degree of methylation in the mandarin pericarp during different storage conditions

作　　者：胡笑安[1,2] 谭兴和[1,2] 王锋[1,2] 张喻[1,2] 蔡文[1,2] 郭润霞[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙4101282 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《食品与机械》2011年第6期212-214,248,共4页Food and Machinery

基　　金：湖南省产学研结合专项计划项目(编号:2009XK6001-5)

摘　　要：研究不同贮藏条件下柑桔皮果胶的变化情况。以尾张温州蜜桔为材料,研究其在贮藏期间柑桔果皮总果胶、水溶性果胶含量和酯化度的变化规律。结果表明:干皮常温贮藏、鲜皮-18℃贮藏、鲜皮-40℃贮藏的总果胶含量变化都呈下降趋势,在210d时和贮藏前(20.18%)相比分别下降了5.10%、9.17%、为0.64%;贮藏期间水溶性果胶含量都呈上升趋势,到210d时与贮藏前(6.06%)相比分别上升了12.71%、11.06%、8.91%;酯化度总体是下降的,在210d时与贮藏前(71.42%)相比分别下降了10.06%、8.98%、3.98%。The purpose was to investigate the quality changes of mandarin pericarp in storage,the article take the Owari unshiu as raw materials and studies the water soluable pectin and total pectin content in pericarp,it shows the pericarp total pectin contents decline which store in normal temperature with dry basis,-18 ℃ and-40 ℃ in fresh,they fall by 5.10%、9.17%、6.44% in the 210th day compared before storing（20.18%）;the water soluable pectin contents have increased,they rise by 12.71%,11.06% and 8.91% in the 210th day compared before storing（6.06%）;the degrees of methylation have declined,they fall by 10.06%,8.98% and 3.98% in the 210th day compared before storing（71.42%）.

关 键 词：柑桔 果皮 贮藏 果胶 酯化度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]