伽师瓜皮果胶理化特性研究  

Study on the Physicochemical Properties of Jiashi Melon Rind Pectin

作　　者：俞雅琼[1] 曹娅[1] 冯云龙[1] 

机构地区：[1]新疆职业大学烹饪与餐饮管理学院,新疆乌鲁木齐830013

出　　处：《农产品加工（下）》2016年第5期5-8,共4页Farm Products Processing

摘　　要：通过测定伽师瓜皮果胶的酯化度、灰分、干燥失质量和p H值,并且对伽师瓜皮果胶的色差、溶解性、黏度、耐热性和耐酸性理化性质进行分析。结果表明,伽师瓜皮果胶p H值为3.47,酯化度为53.45%,灰分为4.74%,干燥失质量为7.13%,符合QB 2484—2000的要求;伽师瓜皮果胶溶解性受酸度的影响不大,伽师瓜皮果胶色差、热稳定性和耐酸性较好。果胶黏度随温度升高而降低;随柠檬酸和氯化钠添加量增加而降低,呈负相关性;黏度随果胶质量分数和蔗糖添加量增加而升高,呈正相关性。This paper measured the Jiashi melon pectin esterification degree, ash, dry weight, pH, color, solubility, viscosity, heat and acid resistant physicochemical properties. The results show that the Jiashi melon pectin pH is 3.47, degree of estefification 53.45%, ash is 4.74%, loss on drying 7.13%, in line with the requirements of the QB 2484--2000. Jiashi melon pectin solubility acidity has little effect, the color, thermal stability and good acid resistancen. The pectin viscosity decreased with the increase of temperature, decreased with increasing concentration of citric acid and sodium chloride, negative correlation, viscosity increased with the increase of pectin concentration and sucrose concentration, positive correlation.

关 键 词：伽师瓜 果胶 酯化度 黏度 色差 

分 类 号：TS205.9[轻工技术与工程—食品科学]