The functionality and property of pectin are correlated with its structure which is affected by the extraction method used. In this study, three different methods of extracting pectin, the microwave-assisted extraction (MAE), the ultrasonic-assisted extraction (UAE) and the conventional heating extraction (CHE), were used at three different temperatures with both an acid and alkali extraction solution. It was found that temperature mainly influenced pectin yield, while pectin structures and physicochemical properties were affected by the pH condition and extraction technology. The alkali-extraction with MAE and UAE at short time promoted the yield of low-ester pectin. Monosaccharide composition analysis showed a high galacturonic acid (GalA) content in the pectin derived from MAE and UAE. The high viscosity and desirable viscoelastic properties of the acid-MAE pectin were due to its large molecular weight and particle size. The results contribute to our understanding of the association among pectin extraction, structure and properties.

果胶的功能和性质与其结构有关，该结构受所用提取方法的影响。在这项研究中，使用三种不同的果胶提取方法，即微波辅助提取（MAE），超声辅助提取（UAE）和常规加热提取（CHE），分别在三种不同温度下进行酸和碱提取。解。研究发现，温度主要影响果胶的产量，而果胶的结构和理化性质受pH条件和提取工艺的影响。在短时间内用MAE和UAE进行碱提取可提高低酯果胶的收率。单糖成分分析表明，衍生自MAE和UAE的果胶中的半乳糖醛酸（GalA）含量较高。酸-MAE果胶的高粘度和理想的粘弹性质是由于其较大的分子量和粒径。结果有助于我们理解果胶提取，结构和性质之间的关联。