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首页> 外文期刊>Journal of Polymers and the Environment >The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour
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The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour

机译：提取条件对仙人掌榕果粉中果胶化学特性的影响

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摘要

Pectin from the cladode flour of Opuntia ficus indica was extracted at different ethylenediaminete-traacetate concentrations (10 or 20 %), temperatures (40 or 80 ℃), pH values (2 or 11), and times (10, 20, 30 40, 50 or 60 min). The effects of the extraction conditions on the yield, purity, and chemical composition of pectin were assessed. The highest pectin yield was observed for pectin obtained under alkaline conditions and 20 % of EDTA. However, pectin produced from alkaline extractions had a lower content of GalA than pectin produced from acid extractions. Higher temperatures favored the extraction of pectin under acid conditions, but these conditions diminished the arabinose content of pectins in a time-dependent manner. The tested extraction conditions caused only slight changes in the molecular weight of the extracted pectin as a function of time.
机译：在不同浓度的乙二胺四乙酸盐（10或20％），温度（40或80℃），pH值（2或11）和时间（10、20、30 40， 50或60分钟）。评估了提取条件对果胶产量，纯度和化学组成的影响。对于在碱性条件和20％EDTA下获得的果胶，观察到最高的果胶产量。但是，从碱性提取物中提取的果胶与从酸性提取物中提取的果胶相比具有较低的GalA含量。较高的温度有利于在酸性条件下提取果胶，但是这些条件以时间依赖性方式减少了果胶中阿拉伯糖的含量。测试的提取条件仅引起提取的果胶分子量随时间的微小变化。

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