黄秋葵果胶理化特性的研究

doi:10.7506/spkx1002-6630-201517020

食品科学

黄秋葵果胶理化特性的研究

李加兴1，石春诚1，马浪2，吴越2，肖秀凤2，周炎辉2

1.吉首大学化学化工学院，湖南吉首 416000；2.湖南奇异生物科技有限公司，湖南长沙 410008

出版日期:2015-09-15 发布日期:2015-09-11

Physicochemical Properties of Okra Pectin

LI Jiaxing1, SHI Chuncheng1, MA Lang2, WU Yue2, XIAO Xiufeng2, ZHOU Yanhui2

1. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China;
2. Hunan Amazing Grace Biotechnology Co. Ltd., Changsha 410008, China

Online:2015-09-15 Published:2015-09-11

摘要/Abstract

摘要：

以商品柑橘果胶为对照，研究黄秋葵果胶的理化特性及果胶质量浓度、加热温度、pH值、蔗糖质量浓度和CaCl2质量浓度等因素对黄秋葵果胶黏度的影响。结果表明：黄秋葵果胶总半乳糖醛酸含量为86.68%，酯化度为75.45%，溶解度为82%，pH值为4.63，属于弱酸性高酯果胶；黄秋葵果胶的黏度随着加热时间的延长而下降，但其热稳定性优于商品柑橘果胶；黄秋葵果胶的黏度与其质量浓度、蔗糖质量浓度均成正相关，与加热温度成负相关，而随pH值、CaCl2质量浓度的增大呈先上升后下降的趋势，表现出一般果胶的黏度特性。黄秋葵果胶的黏度及热稳定性能优于商品柑橘果胶，是一种优质果胶。

关键词: 黄秋葵, 果胶, 黏度, 理化特性

Abstract:

Using commercial citrus pectin as control for comparison, the physicochemical properties of okra pectin and the
impact of pectin concentration, temperature, pH, sucrose concentration, calcium chloride concentration and other factors
on the viscosity of okra pectin were studied. The results showed that the total galacturonic acid of okra pectin was 86.68%,
esterification degree was 75.45%, solubility was 82%, and pH was 4.63. It was a weakly acidic and high methoxyl pectin.
Its viscosity gradually decreased with increasing heating time, but its heat stability was better than that of commercial citrus
pectin. The viscosity of okra pectin was positively correlated with its concentration and sucrose concentration but negatively
correlated with temperature, displayed an initial increase and a subsequent decrease with increasing pH and calcium chloride
concentration, and showed the general viscosity properties of pectin. The viscosity and heat stability of okra pectin were
superior to those of commercial citrus pectin, and thus it was a kind of pectin with high quality.

Key words: okra, pectin, viscosity, physicochemical property

中图分类号:

TS202.3

李加兴，石春诚，马浪，吴越，肖秀凤，周炎辉. 黄秋葵果胶理化特性的研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201517020.

LI Jiaxing, SHI Chuncheng, MA Lang, WU Yue, XIAO Xiufeng, ZHOU Yanhui. Physicochemical Properties of Okra Pectin[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201517020.

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黄秋葵果胶理化特性的研究

Physicochemical Properties of Okra Pectin

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