摘要
综述近年来果胶甲酯化基团分布及其含量的定性及定量技术,包括化学法及分光光度比色、红外光谱、气相色谱、高效液相色谱、毛细管电泳、核磁共振及质谱技术等的研究进展。对酰胺化低酯果胶的酰胺化度的分析方法也做了介绍。
The resent analysis of the degree and its distribution of methxyl-esterification in pectins,including chemical and colorimetric methods,IRS,GC,HPLC,CE,NMR,MS,etc,were reviewed,as well as the analysis of the degree of amidation of the amidated low ester pectins.
出处
《食品与发酵科技》
CAS
2011年第1期57-64,共8页
Food and Fermentation Science & Technology
关键词
果胶
酯化度
酰胺化度
化学法
仪器分析法
pectin
degree of esterification
degree of amidation
chemical methods
instrumental analysis
