果胶分离提取技术研究进展  

Research Progress of Pectin Separation and Extraction Technology

作　　者：周清鹭 李燕 晏和滇 卢仕修 李舷绫 张涛 杨希 杨德龙 ZHOU Qinglu;LI Yan;YAN Hedian;LU Shixiu;LI Xianling;ZHANG Tao;YANG Xi;YANG Delong(College of Pu'er Tea,West Yunnan University of Applied Sciences,Pu'er,Yunnan 665000,China)

机构地区：[1]滇西应用技术大学普洱茶学院,云南普洱665000

出　　处：《农产品加工》2024年第21期115-119,124,共6页Farm Products Processing

基　　金：国家级大学生创新创业训练计划项目(202114623001);滇西应用技术大学普洱茶学院项目(2021CXY01);云南省大学生创新创业训练计划项目(202114623006)。

摘　　要：果胶是一种酸性杂多糖,成分复杂,在农产品加工业中具有较大的开发利用价值。果胶分离提取技术主要包括生物法、化学法、超声波辅助法、微波辅助法和等离子体技术等。生物法包括酶促法、微生物法,分解效率高、过程可控、成本较低,是最常用的果胶分离提取技术,但存在微生物分离驯化困难、规模化生产能力低等问题;化学法主要包括酸法、碱法,采用与强酸、强碱反应提取果胶,生产效率高,常用于工业化生产中,但是操作时引入新物质,污染大、水耗大;超声波和微波与生物法、化学法等联用,能有效增强果胶提取速率、提高果胶质量,但在过程控制、成本控制等方面还有待加强;等离子体技术是一种新型降解果胶方法,能耗低、成本适中,其大规模使用还需进一步研究。Pectin is a kind of acidic polysaccharide with complex composition and has great value in agricultural processing industry.Pectin separation and extraction technology mainly includes biological method,chemical method,ultrasonic assisted method,microwave assisted method and plasma technology.Biological method includes enzymatic method,microbial method,high decomposition efficiency,controllable process,low cost,is the most commonly used pectin separation and extraction technology,but there are microbial isolation and domestication difficulties,low large-scale production capacity deficiency.Chemical method mainly includes acid method,alkali method,the use of strong acid,strong alkali reaction extraction pectin,high production efficiency,often used in industrial production,but the introduction of new substances,pollution,water consumption.Ultrasonic and microwave and biological method,chemical method and other combination,can effectively enhance the pectin extraction rate,improve the quality of pectin,its in the process control,cost control and other aspects still need to be strengthened.Plasma technology is a new pectin degradation method,with low energy consumption and moderate cost,and its large-scale use needs further research.

关 键 词：果胶 生物法 化学法 超声波辅助法 微波辅助法 等离子体技术 

分 类 号：TS201.1[轻工技术与工程—食品科学]