【摘要】 以菠萝皮为原料,采用漂烫灭酶、酸法提取和醇沉工艺提取果胶。对提取果胶的结构和组成进行分析,并与常见的双子叶植物(苹果、柑橘)果胶进行比较。结果表明:菠萝皮经10min漂烫灭酶后,在料液比1∶15、pH2.0、温度80℃条件下提取100min;提取液经2.5倍体积乙醇在pH3.7醇沉,此条件下果胶的得率为4.68%,半乳糖醛酸含量为68.73%。菠萝皮果胶中含有部分甲氧基和少量乙酰基,FCC滴定法测定其酯化度为48.73%,是一种含乙酰基的低酯果胶。果胶多糖中含有鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖和半乳糖6种单糖,其组成摩尔比为0.74∶0.79∶1.54∶0.92∶0.84∶1.00,与双子叶植物果胶存在很大差异。更多还原

【Abstract】 Pineapple rind pectin was prepared by acid extraction after blenching,followed by alcohol precipitation,and the optimal condition was investigated.The structure of pineapple rind pectin was characterized with monosaccharide composition analysis,methylation analysis,FT-IR spectroscopy,and was compared with pectin from dicotyledon.Pineapple rind was blenched for 10 min and pectin was extracted at pH2.0,80℃,for 100 min with solid-liquid ratio 1∶ 15,and precipitated with ethanol in the ratio 1∶ 2.5(v/v)at pH3.7.The yield,content of galacturonic acid and degree of esterification was 4.68%,68.73% and 48.73%,respectively.FT-IR spectroscopy of pineapple rind pectin suggested the presence of acetyl groups.Pineapple rind pectin consisted of six monosaccharides,and the composition was quite different from dicot pectins.更多还原