周奕辰，文茂旭，曾沛斌*

（四川大学华西公共卫生学院/华西第四医院，成都610041）

摘要：果胶作为一种天然植物多糖，凭借其优异的增稠、凝胶及乳化能力，在食品加工和生物医学等领域应用广泛。该文全面综述了果胶提取与表征技术的研究进展，重点探讨了各单一提取法与联合提取法的提取机制、工艺特点、优势与局限及其适用场景；并进一步阐述了凝胶渗透色谱分析、光谱分析、流变学测试等表征技术在果胶分子量、化学组成、微观结构及功能特性解析中的应用。当前不同提取方法与表征技术的关联研究仍显不足，尚需加强果胶提取与表征方法间内在联系的探索，未来应开发和优化创新性的提取-表征联用技术，推动果胶在功能食品和生物医药领域的精准化应用。

关键词：果胶；提取方法；表征方法；结构特点

中图分类号：Q539.8 文献标识码：A 文章编号：1674-506X（2025）06-0092-0008

Research Progress in Extraction and Characterization Methods of Pectin

ZHOU Yichen，WEN Maoxu，ZENG Peibin*

（West China School of Public Health，Sichuan University/West China Fourth Hospital，Chengdu 610041，China）

Abstract: Pectin，as a natural plant polysaccharide，has been widely applied in food processing and biomedical fields due to its excellent thickening，gelling，and emulsifying capabilities. This paper comprehensively reviews research advancements in pectin extraction and characterization technology. It focuses on discussing the extraction mechanisms， process characteristics， advantages and limitations， and application scenarios of single extraction method and combined extraction methods； Furthermore， it elaborates on the application of characterization technologies such as gel permeation chromatography analysis， spectroscopic analysis， and rheological testing in analyzing pectin’s molecular weight，chemical composition，microstructure，and functional properties. The current research on the correlation between different extraction methods and characterization technologies is still insufficient， and there is a need to strengthen the exploration of the intrinsic relationship between pectin extraction and characterization methods. In the future，innovative extraction-characterization combined technologies should be developed and optimized to promote the precise application of pectin in the fields of functional foods and biomedicine.

Keyword: pectin；extraction methods；characterization methods；structural characteristics

doi: 10.3969/j.issn.1674-506X.2025.06-013