制备方法对山楂果胶理化特性的影响  

Effect of Preparation Methods on Physicochemical Properties of Hawthorn Pectin

作　　者：方园 崔楠 代银银 刘素稳[1,2] 常学东 FANG Yuan;CUI Nan;DAI Yinyin;LIU Suwen;CHANG Xuedong(College of Food Science and Technology,Hebei Normal University of Science&Technology,Qinhuangdao 066600,China;Hebei Yanshan Agricultural Characteristic Industrial Technology Research Institute,Qinhuangdao 066600,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600 [2]河北省燕山农业特色产业技术研究院,河北秦皇岛066600

出　　处：《食品科学》2021年第11期130-136,共7页Food Science

基　　金：河北省技术创新引导计划项目(20827105D)。

摘　　要：山楂果胶作为一种纯天然的食品添加剂,在食品生产和加工中起着重要作用。本实验采用热风干燥和冷冻干燥两种不同的干燥方法以及研磨、剪切、气流3种不同的粉碎方法来处理山楂,得到6种山楂粉,进而对山楂粉热特性进行分析,并以山楂粉为原料进行山楂果胶的提取,同时通过半乳糖醛酸质量分数、总糖质量分数、酯化度测定和傅里叶变换红外光谱、X射线衍射、流变学分析对不同方法制备的山楂果胶理化特性进行比较。结果表明:不同处理条件的山楂粉热特性并未表现出明显差异,冷冻干燥组果胶得率和半乳糖醛酸质量分数均高于热风干燥组。同种干燥方法不同粉碎方法对山楂果胶的理化性质影响总体差异不显著(P>0.05),同种粉碎方法不同干燥方法处理下,冷冻干燥组的各项理化性质显著优于热风干燥组(P<0.05)。本实验可为实际生产山楂果胶产品提供理论参考。As a purely natural food additive,hawthorn pectin plays an important role in food production and processing.In this experiment,two different drying methods of hot air drying and freeze drying were used to dry hawthorn fruit before powdering by grinding,shearing or air flow,and the thermal properties of the resulting six powders were investigated.Further,pectins were extracted from these samples and their physicochemical properties were compared in terms of galacturonic acid content,total sugar content,esterification degree,Fourier transform infrared spectra,X-ray diffraction patterns and rheological properties.The results showed that there was no significant difference in the thermal characteristics of the hawthorn powders,while the pectin yield and galacturonic acid content in the freeze-dried group were higher than those in the hot-air dried group.Different pulverization methods had no significant effect on the physicochemical properties of hawthorn pectin prepared using the same drying method(P>0.05).The physicochemical properties of the pectin prepared from the freeze-dried fruit were better than those of the pectin prepared from the hot air-dried fruit using the same pulverization method(P<0.05).

关 键 词：山楂果胶 理化性质 干燥方法 粉碎方法 

分 类 号：TS201.1[轻工技术与工程—食品科学]