摘要
比较了从江永柚皮中提取果胶的不同方法。研究了柚皮果胶溶液的粘流性能,测定了果胶的特性粘度并由此计算出果胶的分子量。结果表明:盐酸逆流萃取法为从柚皮中提取果胶的较好方法,果胶溶液的粘流活化能约为17.14kJ/mol(依赖于果胶浓度大小),采用逆流萃取法提取的果胶特性粘度为4.492ml/g,果胶分子量为7.17×104。
Different pectin extraction methods for Jiangyong Shaddock peel were compared. The flow properties of shaddock peel pectin solutions were studied and the intrinsic viscosity of pectin was determined and thus the viscosity-average molecular weight of pectin was obtained. Experiments results showed that the hydrochloric acid countercurrent extraction is the best method to extract pectin from shaddock peel. The viscous flow active energy of pectin solutions was about 17.14kJ/mol, depending on the concentration. Intrinsic viscosity and average molecular weight of pectin obtained by countercurrent extraction with hydrochloric acid are 4.492ml/g and 7.17 × 10^4, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期167-171,共5页
Food Science
关键词
果胶
柚
提取
粘流性能
粘度
pectin
shaddock
extraction, flow property
viscosity
