从温州蜜柑皮中提取果胶：不同酸中高静压提取与常规提取的比较。
Extraction of Pectin from Satsuma Mandarin Peel: A Comparison of High Hydrostatic Pressure and Conventional Extractions in Different Acids.
机构信息
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China.
出版信息
Molecules. 2022 Jun 10;27(12):3747. doi: 10.3390/molecules27123747.
Satsuma mandarin peel pectin was extracted by high hydrostatic pressure-assisted citric acid (HHPCP) or hydrochloric acid (HHPHP), and the physiochemical, structural, rheological and emulsifying characteristics were compared to those from conventional citric acid (CCP) and hydrochloric acid (CHP). Results showed that HHP and citric acid could both increase the pectin yield, and HHPCP had the highest yield (18.99%). Structural characterization, including NMR and FTIR, demonstrated that HHPHP showed higher than the other pectins. The viscosity of the pectin treated with HHP was higher than that obtained with the conventional method, with HHPHP exhibiting significantly higher viscosity. Interestingly, all the pectin emulsions showed small particle mean diameters (D being 0.2-1.3 μm) and extremely good emulsifying stability with centrifugation and 30-day storage assays, all being 100%. Satsuma mandarin peel could become a highly promising pectin source with good emulsifying properties, and HHP-assisted acid could be a more efficient method for pectin extraction.
采用高静压辅助柠檬酸（HHPCP）或盐酸（HHPHP）提取温州蜜柑果皮果胶，并将其理化性质、结构、流变学和乳化特性与传统柠檬酸（CCP）和盐酸（CHP）提取的果胶进行比较。结果表明，HHP 和柠檬酸都能提高果胶得率，其中 HHPCP 的得率最高（18.99%）。结构表征，包括 NMR 和 FTIR，表明 HHPHP 具有更高的。与传统方法相比，HHP 处理的果胶粘度更高，其中 HHPHP 的粘度显著更高。有趣的是，所有果胶乳液的平均粒径（D 为 0.2-1.3 μm）都很小，离心和 30 天储存试验的乳化稳定性都非常好，均为 100%。温州蜜柑果皮可能成为一种具有良好乳化性能的高潜力果胶源，而 HHP 辅助酸提取法可能是一种更有效的果胶提取方法。
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