八月瓜果胶的性能测试研究.

Using commercial citrus pectin as control for comparison, loss on drying, ash, acid insoluble ash, pH, degree of esterification, galacturonic acid and solubility of akebia trifoliata pectin were deter-mined by QB2484-2000/GB2553-2010 standard;determination of viscosity average molecular weight and infrared spectrum analysis of akebia trifoliata pectin;the effects of temperature, concentration, pH and different food additives on the viscosity of pectin were examined. The results showed that loss on drying was 10. 89%, ash was 4.17%, acid insoluble ash content was 0.94%, pH was 2.92, esterification degree was 82.84%, the total galacturonic acid was 81.35%, solubility was 84.66%, and it was a high methoxyl pectin. The viscosity average molecular weight is about 400, 000, and the infrared spectrum analysis also proves to be a high methoxyl pectin. Its viscosity gradually decreased with increasing heating time;the viscosity of akebia trifoliata pectin was positively correlated with its concentration and sucrose concentration but negatively correlated with temperature, sodium chloride concentration and citric acid concentration displayed an initial increase and a subsequent decrease with increasing pH and calcium chloride concentration. [ABSTRACT FROM AUTHOR]