作　　者： ; ; ; ; ; ; ; ;

机构地区： 中国农业大学食品科学与营养工程学院农业部果蔬加工重点实验室

出　　处： 《农业工程学报》 2009年第9期350-355,共6页

摘　　要： 该研究比较了传统工艺(CSE)与微波辅助工艺(MAE)所提取苹果果胶的品质差异,微波工艺[pH=1.0,提取时间20.8min,功率499W,料液比=1︰14.5(m/V)]提取的苹果果胶其得率、纯度和总离子含量均显著高于传统工艺[pH=2.0,提取时间1.5h,温度85℃,料液比=1︰13],动态模式下对果胶溶液凝胶性能分析发现,传统工艺提取的苹果果胶凝胶温度为94℃,微波工艺提取的温度为82℃,但其酯化度和黏均分子质量显著小于传统工艺;传统工艺提取的苹果果胶溶液褐变指数、屈服应力、表观黏度、活化能显著高于微波工艺,总酚含量显著低于微波工艺;传统工艺提取苹果果胶溶液的亮度值和色调角均高于微波工艺,彩度值低于微波工艺提取的苹果果胶;频率扫描发现,传统工艺提取的果胶溶液具有更加稳定的三维结构,分子间相互结合得更加紧密,具有更好的凝胶特性。 The physicochemical differences of apple pectin between conventional solution extraction （CSE） and microwave-assisted extraction （MAE） were studied.The yield of pectin,purity and galacturonic acid content by MAE （at pH 1.0,extraction time 20.8 min,power 499 W,solid/liquid ratio=1：14.5） were significantly higher than those by CSE （pH=2.0,extraction time 1.5 h,temperature 85℃,solid/liquid ratio=1：13）,and the glass transition temperature（Tg） by CSE obtained by analyzing gel properties of pectin solution was 94℃ which was higher than 82℃ by MAE, but the degree of esterification and viscosity average molecular weight were lower. The brown index, yield stress, apparent viscosity and activation energy of apple pectin solution by CSE were significantly higher than those by MAE, however, total phenolic contents by CSE were significantly lower than those by MikE. The lower C （colour saturation）, higher L＊ （lightness） and H （hue of colour） by CSE were found by the analysis of L＊a＊b＊. The apple pectin by CSE has stronger three-dimensional network by frequency scanning and better gel properties.

关 键 词： 微波装置 提取 工艺 苹果皮渣 果胶 品质分析

领　　域： [化学工程]