山竹壳果胶提取及流变学特性  

Effect of different extraction conditions on pectin from mangosteen rind and its rheological properties

作　　者：黄文烨[1] 郭秀君[1] 黄雪松[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2015年第10期237-240,共4页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD031B03)

摘　　要：为从山竹壳中提取果胶,研究了不同提取条件（p H、温度和时间）对果胶提取率的影响,并对比了山竹壳果胶（MRP）与商品苹果果胶（AP）的静态、动态流变学特性。低p H、高温能有效的提高提取率;提取时间在1.5~2h左右,果胶提取率较高;提取率范围为4.48%~8.49%。山竹壳果胶酯化度（DM）为75.97%±3.49%,糖醛酸含量为（626.52±24.15）mg/g。山竹壳果胶溶液属典型的假塑性流体,其凝胶弹性形变范围及凝胶强度弱于与其酯化度、糖醛酸含量相近的苹果果胶。Hot-acid method was used to extract pectin from mangosteen rind in different pH,temperature and time conditions. Basic chemical and rheological properties of mangosteen rind pectin （MRP） were also determined and compared with apple pectin（AP）. The yield of MRP increased significantly with decreasing pH and rising temperature,and the recommended extraction time was about 1.5N2h. The extraction yield ranged from 4.48% to 8.49%,degree of methylation（DM） and uronic acid content of MRP were 75.97%±3.49% and （626.52±24.15）mg/g,respectively. MPR solution was a kind of typical pseudo plastic fluid,while the gel strength of MPR was lower than that of AP.

关 键 词：果胶 山竹 果皮 提取 流变学 

分 类 号：TS209[轻工技术与工程—食品科学]