微波辅助提取桔皮果胶的理化及凝胶特性比较

为了增加桔皮利用率,提高桔皮中果胶得率和品质,以5种新鲜桔皮（丑橘、砂糖橘、芦柑、金橘、贡桔）为原料,采用微波辅助法提取桔皮中果胶,对果胶理化特性和凝胶特性进行研究。分析果胶理化及凝胶特性的相关性,并采用主成分分析法确定影响果胶凝胶特性的主要因素,优化微波辅助法提取工艺参数。结果表明：5种桔皮果胶都是高酯果胶,5种果胶理化及凝胶特性存在显著差异（P〈0.05）,其中芦柑果胶得率和半乳糖醛酸质量分数最高,分别为12.36%、78.61%;且5种果胶理化及凝胶特性呈显著相关性（P〈0.05）,主成分分析法确定甲氧基质量分数和果胶得率分别为主成分1和2中主要影响因子,甲氧基质量分数决定果胶种类,因此...

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Bibliographic Details
Published in农业工程学报 Vol. 32; no. 23; pp. 309 - 314
Main Author 韩宗元 李晓静 吴秀月 王仙纷 王家庆 肖志刚
Format Journal Article
LanguageChinese
Published 沈阳工学院生命工程学院,抚顺,113122%沈阳师范大学粮食学院,沈阳,110034 2016
Subjects
主成分分析
优化
凝胶
果胶
桔皮
理化性质
相关性
主成分分析
相关性
tangerines’ peel
gel
理化性质
凝胶
physicochemical properties
correlation
optimization
优化
桔皮
果胶
pectin
principal component analysis
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ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2016.23.043

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Summary:为了增加桔皮利用率,提高桔皮中果胶得率和品质,以5种新鲜桔皮（丑橘、砂糖橘、芦柑、金橘、贡桔）为原料,采用微波辅助法提取桔皮中果胶,对果胶理化特性和凝胶特性进行研究。分析果胶理化及凝胶特性的相关性,并采用主成分分析法确定影响果胶凝胶特性的主要因素,优化微波辅助法提取工艺参数。结果表明：5种桔皮果胶都是高酯果胶,5种果胶理化及凝胶特性存在显著差异（P〈0.05）,其中芦柑果胶得率和半乳糖醛酸质量分数最高,分别为12.36%、78.61%;且5种果胶理化及凝胶特性呈显著相关性（P〈0.05）,主成分分析法确定甲氧基质量分数和果胶得率分别为主成分1和2中主要影响因子,甲氧基质量分数决定果胶种类,因此果胶种类和得率是桔皮果胶提取的主要因素。微波提取优化参数：以芦柑桔皮为原料,料液比为1：26 g/g,p H值1.30,微波功率440 W,微波时间62 s,果胶得率为16.00%。研究结果为桔皮果胶加工和应用提供理论指导。
Bibliography:gel; principal component analysis; optimization; tangerines＇ peel; pectin; physicochemical properties; correlation
11-2047/S
Han Zongyuan1, Li Xiaojing1, Wu Xiuyue1, Wang Xianfen1, Wang Jiaqing1, Xiao Zhigang2 （1. College of Life and Engineering, Shenyang Institute of Technology, Fushun 113122, China; 2. College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China）
Because tangerines＇ peels have a large amount of pectin, tangerines＇ peels are ideal materials to extract pectin. In order to increase the utilization rate of tangerines＇ peels and improve the yield and quality of pectin from tangerines＇ peels, 5 types of tangerines＇ peels were adopted as raw materials to extract pectin by the microwave-assisted method, which were Rough-peel mandarin, Lu tangerine, Sha Tang tangerine, Kumquat tangerine, and Gong tangerine. The physicochemical properties and gel properties of pectin were studied, including pectin yield, galacturonic acid content, esterification degree, methoxy content, ge
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2016.23.043