不同提取方法对胡萝卜皮渣果胶理化性质影响  

Physicochemical Properties of Pectin Extracted form Carrot Pomace by Different Methods

作　　者：张晓阳[1] 袁驰[1] 周春丽[1] 赵婧[1] 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业部果蔬加工重点实验室,果蔬加工教育部工程研究中心,北京100083

出　　处：《食品工业》2015年第5期56-60,共5页The Food Industry

基　　金：公益性行业(农业)科研专项资助(201303079)

摘　　要：以胡萝卜皮渣为原料,采用超高压、食用菌发酵、水浴、微波四种方法提取其中果胶,探讨了不同提取方法对果胶得率、酯化度、半乳糖醛酸含量、色差、分子量等理化性质的影响。研究表明,水浴提取果胶酯化度及总糖含量最高,不同提取方法对果胶半乳糖醛酸含量无显著影响,食用菌发酵提取所得果胶颜色与其他果胶差异最大,超高压提取果胶分子量最大。High hydrostatic pressure, edible fungus fermentation, water bath and microwave technology were used for the extraction of pectin from carrot pomace. Some physicochemical properties, such as degree of esterification, total sugar, galactose content, color difference and molecular weight, of pectin extracted by different methods were studied. The results showed that water bath extraction pectin had the highest degree of esterification and total sugar content. There was no significant difference of galactose content by different methods. The color of pectin extracted by edible fimgus fermentation technology was significantly different from others. The high hydrostatic oressure extraction pectin had the largest molecular weight.

关 键 词：胡萝卜皮渣 果胶 提取 理化性质 

分 类 号：TS201.7[轻工技术与工程—食品科学]