贮藏期间芦荟果胶含量变化及影响果胶粘度因素的研究  

Study on change of pectin content from Aloe and the effect factors of pectin viscosity during storage

作　　者：耿丽晶[1] 周围[1] 王佳[1] 王军萍[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《食品工业科技》2012年第19期117-120,123,共5页Science and Technology of Food Industry

基　　金：辽宁省自然科学基金项目(201102137);辽宁医学院"奥鸿"大学生科技创新课题(2011D03)

摘　　要：果胶作为由植物中提取的天然添加剂,具有良好的胶凝化和稳定化作用。从具有保健作用和药用价值的芦荟中提取果胶已广泛应用于食品工业、化妆品、医药等领域。本文对贮藏期间芦荟果胶含量态变化进行研究,并确定影响果胶粘度的因素,对芦荟果胶提取具有指导意义。本文采用酸水解醇析法提取芦荟中的果胶,确定提取果胶醇析过程中的最优pH和温度,并明确贮藏0～60d芦荟中果胶含量,此外还确定各种影响因素对果胶成品粘度的影响。结果表明,醇析过程中的最佳pH3.5,最佳温度为50℃。果胶成品的pH2.79(符合国标),甲氧基含量为8.518%,属于高甲氧基果胶。贮藏0～60d库拉索芦荟中的果胶含量在贮藏10d时达到峰值。而后果胶含量随贮藏时间的延长而降低,并且在20d之后明显下降。因此,最适宜芦荟果胶提取和加工的时间为0～20d。所得芦荟果胶粘度与温度、柠檬酸和氯化钠添加量呈负相关,而与果胶浓度和蔗糖添加量呈正相关。As a kind of natural additives,pectin can be extracted from plants and has good gelation and stabilization.To extract pectin from a health and medicinal value of Aloe has been widely used in the food industry,cosmetics,medicine and other fields.The changes of Aloe pectin content had been studied during Aloe different storage states and the factors which could affect the pectin viscosity had been determined.All works would be significantly guiding extraction of Aloe pectin.In this article,pectin was extracted from Aloe by the acid hydrolysis of alcohol precipitation methods.Pectin extraction optimum pH and temperature during alcohol precipitation process were determined,and pectin contents of store 0～60d aloes were cleared.In addition,the impacts of various factors on pectin product viscosity effect were determined.The result showed that,during the process of alcohol the optimal pH3.5 and the optimal temperature was 50℃.Finished pectin was pH2.79,methoxyl group content of 8.518%,belong to high methoxyl pectin.Pectin contents of storage 0～60d Aloe has a peak in storage 10d.Then the pectin contents decreased with storage time,and decreased obviously after 20d.Therefore,the most suitable Aloe pectin extraction and processing time was 0～20d.The temperature,the adding amount of citric acid and sodium chloride was negatively correlated with pectin viscosity,pectin concentration and adding amount of sucrose was positively correlated with pectin viscosity.

关 键 词：芦荟 果胶 提取 贮藏 粘度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]