新鲜与干制柑橘皮果胶物化特性比较分析-经济学家.PDFVIP

66 2014, Vol.35, No.13 食品科学 ※基础研究 新鲜与干制柑橘皮果胶物化特性比较分析 王小银，李 精，殷军艺，谢明勇* （南昌大学食品科学与技术国家重点实验室，江西 南昌 330047 ） 摘  要：以柑橘皮为原料，分析、比较新鲜柑橘皮果胶（fresh citrus pectin ，FCP ）与干制柑橘皮果胶（dried citrus pectin ，DCP ）的物化特性差异。采用传统酸法结合金属螯合剂（六偏磷酸钠）分别从新鲜、干制柑橘皮中提取得 到果胶FCP 、DCP ，测定FCP和DCP 的物化特性参数，包括水分、灰分、酸不溶灰分和蛋白含量等基本理化指标， 以及半乳糖醛酸含量、酯化度、胶凝度、分子质量和表观黏度等果胶品质评价指标。结果表明：FCP与DCP 的基本 理化性质相差不大，FCP半乳糖醛酸含量、酯化度、胶凝度和分子质量分别为77.29% 、67.5% 、179.8和158.8 kD， 而DCP对应的值依次为74.98% 、66.7% 、153和109.1 kD，FCP表观黏度值高于DCP 。新鲜和干制柑橘皮果胶品质 存在一定差异，特别是作为果胶品质重要参考指标的胶凝度，FCP要高于DCP ，而这可能与FCP 的分子质量较高有 关，但两者的半乳糖醛酸含量和酯化度均符合果胶品质的国家标准GB25533—2010 《食品安全国家标准食品添加 剂》要求。 关键词：新鲜柑橘皮；干制柑橘皮；果胶；物化特性 Comparative Analysis of Physico-chemical Properties of Pectin from Fresh and Dried Citrus Peel * WANG Xiao-yin, LI Jing, YIN Jun-yi, XIE Ming-yong (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) Abstract: In this study, the physico-chemical properties of fresh citrus pectin (FCP) and dried citrus pectin (DCP) were analyzed and compared. FCP and DCP were prepared from fresh and dried citrus peel by traditional acid method with metal chelators (sodium hexametaphosphate). Then, their physico-chemical properties parameters were determined including moisture, ash content, acid insoluble ash content, protein content, and pectin quality evaluation indexes such as galacturonic acid content, esterification degree, gelation degree, relative average molecular weight and apparent viscosity. The results showed that both pectins had no significant difference in physico-chemical properties. Galacturonic acids content, est