| 摘要: |
| 【目的】研究苹果疏除幼果与成熟果果胶品质的差异，为苹果资源的高效综合利用提供参考。【方法】以苹果疏果期的疏除幼果和成熟果榨汁后的果渣为原料，采用传统酸法提取苹果果胶，对2种果胶的得率、酯化度、纯度、总酚含量、褐变度、色值、特性黏度和黏均分子量进行测定，比较其差异并分析果胶的超微结构。【结果】苹果疏除幼果果胶的得率、酯化度、纯度、特性黏度及黏均分子量均小于成熟果果胶，但总酚含量和褐变度均大于成熟果果胶；成熟果果胶的色泽比苹果疏除幼果果胶好。苹果疏除幼果与成熟果果胶的表面结构存在明显差异。【结论】苹果疏除幼果果胶品质不如成熟果果胶。 |
| 关键词: 苹果疏除幼果 成熟果 酯化度 果胶 |
| DOI： |
| 分类号: |
| 基金项目:农业部现代苹果产业技术体系专项基金项目（CARS-28） |
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| Comparison of quality of pectins extracted from thinned young apple and mature apple |
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DOU Jiao,GUO Yu-rong,LI Jie,et al
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| Abstract: |
| 【Objective】The differences in quality of pectins extracted from thinned young apple and mature apple were studied to provide references for efficient utilization of apple resources.【Method】Taking pomace of thinned young apple and mature apple as material,conventional acid method was adopted to extract apple pectins,and the yield,esterification degree,purity,color values,total polyphenol,browning degree,intrinsic viscosity and molecular weight were determined for comparing physic-chemical properties.【Result】The yield,esterification degree,purity,intrinsic viscosity and molecular weight of thinned young apple pectin were lower than those of mature apple pectin,while the total polyphenol content and browning degree were higher.Moreover,the color values of mature apple pectin were better.Significant differences in surface structures of pectin from thinned young apple and mature apple were observed.【Conclusion】Thinned young apple pectin was not as good as mature apple pectin. |
| Key words: thinned young apple mature apple esterification degree pectin |
