不同提取方法对胡萝卜皮渣果胶理化性质影响

Physicochemical Properties of Pectin Extracted form Carrot Pomace by Different Methods

以胡萝卜皮渣为原料,采用超高压、食用菌发酵、水浴、微波四种方法提取其中果胶,探讨了不同提取方法对果胶得率、酯化度、半乳糖醛酸含量、色差、分子量等理化性质的影响。研究表明,水浴提取果胶酯化度及总糖含量最高,不同提取方法对果胶半乳糖醛酸含量无显著影响,食用菌发酵提取所得果胶颜色与其他果胶差异最大,超高压提取果胶分子量最大。

High hydrostatic pressure, edible fungus fermentation, water bath and microwave technology were used for the extraction of pectin from carrot pomace. Some physicochemical properties, such as degree of esterification, total sugar, galactose content, color difference and molecular weight, of pectin extracted by different methods were studied. The results showed that water bath extraction pectin had the highest degree of esterification and total sugar content. There was no significant difference of galactose content by different methods. The color of pectin extracted by edible fimgus fermentation technology was significantly different from others. The high hydrostatic oressure extraction pectin had the largest molecular weight.