不同条件下锦橙皮渣果胶的黏度分析

食品科学 ›› 2012, Vol. 33 ›› Issue (21): 60-63.

不同条件下锦橙皮渣果胶的黏度分析

钟瑞，王宇明，陈鹏，王鲁峰，胡昊，王可兴*

华中农业大学食品科学技术学院

收稿日期:2011-10-11 修回日期:2012-10-16 出版日期:2012-11-15 发布日期:2012-11-09
通讯作者: 钟瑞 E-mail:ree.docu@gmail.com
基金资助:
国家柑橘产业技术体系岗位项目;公益性行业（农业）科研专项：柑橘模式化栽培与贮藏技术研究;湖北省科技攻关重大专项：果蔬加工新技术新工艺新产品研究开发

Viscosity Analysis of Pectin from Jincheng Orange Pomace under Different Conditions

Received:2011-10-11 Revised:2012-10-16 Online:2012-11-15 Published:2012-11-09
Contact: Rui ZHONG E-mail:ree.docu@gmail.com

摘要/Abstract

摘要： 以传统酸提取法从榨汁后锦橙皮渣中提取的果胶为研究对象，研究在不同果胶质量浓度、温度、pH值、蔗糖质量浓度、NaCl浓度和钙离子浓度条件下，果胶溶液的黏度随剪切速率的变化情况。结果表明：锦橙皮渣果胶溶液是典型的假塑性非牛顿流体，随着温度的上升，果胶溶液的黏度不断下降，在100℃条件下，果胶溶液表现出了牛顿流体的性质。在较高和较低pH值环境下都会导致果胶溶液黏度的下降。果胶溶液的黏度随着蔗糖质量浓度和钙离子浓度的增加而增大，而随NaCl浓度的增加先增大后减小。

关键词: 锦橙皮渣, 果胶, 黏度, 流变特性

Abstract: This study was carried out to investigate temperature-dependent changes in the viscosity of Jincheng orange pomace pectin, prepared by the traditional acid extraction method, under various conditions of pectin concentration, temperature, pH, sucrose concentration, NaCl concentration and Ca2+ concentration. Jincheng orange pomace pectin solution was a typical pseudo-plastic non-Newtonian fluid. Its viscosity gradually declined with increasing temperature. However, the pectin solution showed characteristics of a Newtonian fluid at 100 ℃. Its viscosity became lower at higher or lower pH values, but became higher as sucrose and Ca2+ concentration increased, and initially rose and then declined with increasing NaCl concentration.

Key words: Jincheng orange pomace, pectin, viscosity, rheological property

中图分类号:

TS255.1

钟?瑞，王宇明，陈?鹏，王鲁峰，胡?昊，王可兴*. 不同条件下锦橙皮渣果胶的黏度分析[J]. 食品科学, 2012, 33(21): 60-63.

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