水果及其制品中果胶的提取条件研究

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	水果及其制品中果胶的提取条件研究
	庞荣丽; 方金豹; 谢汉忠; 郭琳琳; 罗静; 李君; 黄玉南; 俞宏; 庞涛
刊名	果树学报
	2013
卷号	30 期号:2 页码:311-316
关键词	水果及其制品果胶乙醇皂化比色法
ISSN号	1009-9980
其他题名	Study on the conditions of extracting pectin in fruits and derived products
英文摘要	为研究水果及其制品中果胶的提取条件,【方法】以苹果、香蕉、猕猴桃等为试材,以半乳糖醛酸为标准物质,采用乙醇沉淀、硫酸-咔唑比色法,对果胶提取条件如沉淀剂类型、沉淀剂加入方式、沉淀时间,以及碱提取方式下皂化温度、皂化时间等进行了研究。【结果】结果表明,无水乙醇是提取果胶的适宜沉淀剂,直接加入热的无水乙醇(75℃),然后85℃水浴沉淀效果最佳;果胶含量随水浴时间延长而增高,但超过10 min后,随水浴时间延长而有所降低。碱提取方式下,果胶含量受皂化时间长短影响不大,皂化时间15 min就能满足测定要求;果胶含量受皂化温度高低影响不大,但在加热条件下果胶测定结果有下降的趋势,尤其是沸腾条件下测定的结果偏低。【结论】确定果胶最佳沉淀条件为用75℃无水乙醇在85℃水浴条件下沉淀10 min,碱提取方式下最佳皂化条件为室温下提取15 min以上。在此条件下,方法的准确度和精密度高,重复性和再现性均符合相关标准要求。; 【Objective】The objective of the study is to research the determination of pectin content in fruits and derived products. 【Method】Using apple, banana, kiwi fruit etc as test material, and galacturonic acid as standard substance, using ethanol precipitation, sulfuric acid-carbazole colorimetry, the conditions of extracting pectin from fruits and derived products were studied. The conditions included precipitant type,precipitant -adding method, precipitating time, and saponification temperature and the time in the alkali extraction method. 【Result】The results showed that, ethanol was suitable precipitant type, and precipitation effect was best when the hot ethanol (75 ℃) was directly added and then 85 ℃ water bathed. Pectin content increased with water bath time, but decreased when the water bath time was more than 10 min..,The saponification time and temperature had little effect on pectin content in alkali extraction, and 15 min saponification time could meet the requirement, but heating could make the pectin determination results lower, especially under the condition of boiling. 【Conclusion】The studies suggested that the optimum conditions of precipitation were at 85 ℃ with 75 ℃ ethanol for 10 minutes, and time of saponification was more than 15 minutes at room temperature in the alkali extraction. Under the conditions, it had high accuracy and precision, and repeatability and reproducibility were in line with the requirements of relevant standards.
学科主题	园艺
语种	中文
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/11141]
专题	植物保护研究所
作者单位	中国农业科学院郑州果树研究所·农业部果品及苗木质量监督检验测试中心(郑州), 郑州, 450009
推荐引用方式 GB/T 7714	庞荣丽,方金豹,谢汉忠,等. 水果及其制品中果胶的提取条件研究[J]. 果树学报,2013,30(2):311-316.
APA	庞荣丽.,方金豹.,谢汉忠.,郭琳琳.,罗静.,...&庞涛.(2013).水果及其制品中果胶的提取条件研究.果树学报,30(2),311-316.
MLA	庞荣丽,et al."水果及其制品中果胶的提取条件研究".果树学报 30.2(2013):311-316.