pH对高甲氧基果胶NMR转折点蔗糖浓度的影响

Effect of pH on NMR transition point of sucrose concentration of high methoxy pectin

摘要: 利用核磁共振技术研究不同pH对高甲氧基果胶NMR转折点蔗糖浓度的影响。结果表明:pH降低,高甲氧基果胶的NMR转折点蔗糖浓度升高。同时随着pH的降低,果胶溶液体系结构发生改变所需要的蔗糖浓度将会升高。当pH为2.0、2.5和3.0时,对应的转折点蔗糖浓度分别为62.11%(w/w)、60.15%(w/w)和53.93%(w/w)。

Abstract: The effect of pH on NMR transition point of sucrose concentration of high methoxy pectin was studied by NMR.The results showed the NMR transition point of sucrose concentration increased as the decrease of pH.Meanwhile, the change of the structure of pectin required higher concentration of sucrose with the decrease of pH.When the pH was 2.0, 2.5 and 3.0, the transition point of sucrose concentration was 62.11% ( w /w) , 60.15% ( w/w) and 53.93% ( w/w) , respectively.