| 传统与微波辅助工艺提取苹果果胶品质比较 |
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| 引用本文： | 吴继红,彭 凯,张 燕,胡小松,廖森泰,陈 芳,孙志健,廖小军.传统与微波辅助工艺提取苹果果胶品质比较[J].农业工程学报,2009,25(9):350-355. |
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| 作者姓名： | 吴继红 彭 凯 张 燕 胡小松 廖森泰 陈 芳 孙志健 廖小军 |
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| 作者单位： | 1. 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开放实验室,果蔬加工教育部工程研究中心,北京,100083
2. 广东省农业科学院蚕业与农产品加工研究所,广州,510610 |
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| 基金项目： | 农业部“948”项目——果胶产业化关键技术（No.2005-Z33）；“十一五”支撑计划课题——苹果果胶系列产品优质苹果汁开发及产业化示范（2006BAD05A13） |
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| 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20.8 min，功率499 W，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1.5 h，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。
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| 关 键 词： | 微波装置，提取，工艺，苹果皮渣，果胶，品质分析 |
| 收稿时间： | 2008/11/29 0:00:00 |
| 修稿时间： | 2009/5/28 0:00:00 |
Comparison of quality of apple pectin between conventional solution extraction and microwave-assisted extraction |
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| Wu Jihong,Peng Kai,Zhang Yan,Hu Xiaosong,Liao Sentai,Chen Fang,Sun Zhijian and Liao Xiaojun.Comparison of quality of apple pectin between conventional solution extraction and microwave-assisted extraction[J].Transactions of the Chinese Society of Agricultural Engineering,2009,25(9):350-355. |
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| Authors: | Wu Jihong Peng Kai Zhang Yan Hu Xiaosong Liao Sentai Chen Fang Sun Zhijian and Liao Xiaojun |
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| Institution: | 1.College of Food Science and Nutritional Engineering, China Agricultural University, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China,1.College of Food Science and Nutritional Engineering, China Agricultural University, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China,1.College of Food Science and Nutritional Engineering, China Agricultural University, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China,1.College of Food Science and Nutritional Engineering, China Agricultural University, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China,2. Sericulture and Agro-Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China,1.College of Food Science and Nutritional Engineering, China Agricultural University, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China,1.College of Food Science and Nutritional Engineering, China Agricultural University, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China and 1.College of Food Science and Nutritional Engineering, China Agricultural University, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China |
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| Abstract: | |
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| Keywords: | microwave devices extraction technology apple pomace pectin quality analysis |
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