| Choerospondias axillaris contains a variety of nutrients, was used as raw materials of food processing. In this paper, the contents and kinds of Choerospondias axillaris fruit nutrition components were determined and analyzed, especially the organic acids, amino acids and mineral elements; using both acid extraction and water extraction method to extract the pectin from Choerospondias axillaris, and optimize the preparation process; analyzed physical and chemical properties of Choerospondias axillaris pectin; provide a theoretical basis for further research on the development of Choerospondias axillaris and in-depth study of the structure of the pectin. The main results are as follows:The contents of pectin, crude fiber, protein, total sugar, total acid, fat, total saponins, fat, tannins, VC and VE in Choerospondias axillaris fruit were 1.31%, 3.12%, 1.44%, 17.24%, 27.10g/kg, 0.38%, 0.47%, 0.87%, 452.23 mg/100 g and 0.01%. The components of organic acids were tartaric acid, malic acid, citric acid, succinic acid, oxalic acid, succinic acid, and the contents of the acids were 5.50, 6.02, 6.32, 1.99, 2.78mg/g respectively. Choerospondias axillaris fruit contains 14 kinds of amino acid, There are eight kinds of essential amino acids and other variety of amino acids. The components of mineral elements were Fe, Cu, zinc, Mg, K, Ca, P, and Se, and the contents of the mineral elements were 4.0, < 2.0, < 2.0, 161, 2936, 180, 176, < 2.0 ?g/kg respectively.This study extracted pectin from Choerospondias axillaris by using acid extraction and water extraction methods, And improved the preparation process from two aspects of extraction and alcohol-precipitation conditions. Thro?gh vactor analysis method and orthogonal experimental, the optimal process conditions of acid extraction were shown as follwes: ratio(solid: liquid)1:5g/m L, pH 1.8, extracting temperature 95?, extracting time 60 min. the optimal process conditions of water extraction were shown as follwes: ratio(solid: liquid) 1:10g/m L, extracting temperature 45?, extracting time 105 min, and precipitated with ethanol in the ratio 1:2.5(v/v) at pH 3.7.This article studied and compared the basic physicochemical properties of pectin by acid extraction and water extraction methods, and determined the viscosity properties, gel properties and rheological properties, the results show that: The acid-extracted pectin and water-extracted pectin both were high ester pectin, and its basic parameters were both reached GB standard; Compared the chromatogram of the simple s?gars with the pectin sample, we know that: The acid-extracted pectin and water-extracted pectin have the same composition of s?gars, and both contain fructose, galactose, xylose, arabinose, rat, rhamnose and glucose, the galactose content of acid-extracted pectin was higher than water-extracted pectin, but s?gar and glucose contents were lower than water-extracted pectin; the molecular weight of water-extracted pectin is about 241.9 k Da bigger than acid-extracted pectin which is about 168.7 k Da; At the same concentration, the viscosity of water-extracted pectin was greater than that of acid-extracted pectin; The gel strength and chewiness of water-extracted pectin was greater than that of acid-extracted pectin, but both increase with the increase of pectin concentration and sugar content in the system; The gel strength and chewiness of acid-extracted pectin were the largest when pH2.8, but that of water-extracted pectin reached maximum in the pH 2.4. |
PDF Full Text Request