山竹壳果胶提取及流变学特性

Effect of different extraction conditions on pectin from mangosteen rind and its rheological properties

摘要: 为从山竹壳中提取果胶,研究了不同提取条件(p H、温度和时间)对果胶提取率的影响,并对比了山竹壳果胶(MRP)与商品苹果果胶(AP)的静态、动态流变学特性。低p H、高温能有效的提高提取率;提取时间在1.5~2h左右,果胶提取率较高;提取率范围为4.48%~8.49%。山竹壳果胶酯化度(DM)为75.97%±3.49%,糖醛酸含量为(626.52±24.15)mg/g。山竹壳果胶溶液属典型的假塑性流体,其凝胶弹性形变范围及凝胶强度弱于与其酯化度、糖醛酸含量相近的苹果果胶。

Abstract: Hot-acid method was used to extract pectin from mangosteen rind in different p H, temperature and time conditions. Basic chemical and rheological properties of mangosteen rind pectin ( MRP) were also determined and compared with apple pectin (AP) . The yield of MRP increased significantly with decreasing p H and rising temperature, and the recommended extraction time was about 1.5 ²h. The extraction yield ranged from 4.48% to 8.49%, degree of methylation (DM) and uronic acid content of MRP were 75.97%±3.49% and (626.52±24.15) mg/g, respectively. MPR solution was a kind of typical pseudo plastic fluid, while the gel strength of MPR was lower than that of AP.