中国食品添加剂2025，Vol.36Issue(4)：21-27,7.DOI:10.19804/j.issn1006-2513.2025.4.004
辐照对柠檬酸法提取柚皮果胶特性的影响
Effects of radiation on the properties of pectin extracted from pomelo peel using citric acid method
温晓梅 1蓝碧锋 1吴俊师 1梁淑敏 1罗鹏宇1
作者信息
- 1. 广州辐锐高能技术有限公司,广东省工业钴-60 伽玛射线应用工程技术研究中心,广州 511458
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摘要
Abstract
In order to investigate the effects of radiation on the properties of pectin extracted from pomelo peel using the citric acid method,pomelo peel powder was pre-treated with irradiation,and the radiation dose was set between 0-15 kGy,and then pectin was extracted with citric acid method.The extraction efficiency,purity,degree of esterification,structure,viscosity and emulsifying properties of the extracted pectin were determined.The results showed that the extraction efficiency of pectin was increased from 3.75%without irradiation to 14.28%(15 kGy)and the purity of pectin was improved in the range of 6-12 kGy.However,irradiation pretreatment could also modify pectin,reduce the molecular chain entanglement,and subsequently leading to decreased viscosity and emulsifying properties.In particular,when the irradiation dose reached 15 kGy,the polysaccharide structure of pectin was damaged,with the emergence of impurities around 2935 cm-¹.In conclusion,the irradiation dose should not exceed 12 kGy in order to avoid the damage of pectin structure,during the extraction of pomelo peel pectin.关键词
辐照预处理/柚皮果胶/理化性质/黏性/乳化性Key words
irradiation pretreatment/pomelo peel pectin/physical and chemical properties/viscosity/emulsifying properties分类
轻工业引用本文复制引用
温晓梅,蓝碧锋,吴俊师,梁淑敏,罗鹏宇..辐照对柠檬酸法提取柚皮果胶特性的影响[J].中国食品添加剂,2025,36(4):21-27,7.
