柿子果胶的性质、提取及其功效研究进展
中图分类号 TS255.36
文献标志码 A
文章编号 1007-77312026）08-0095-04
DOI号 10.16377/j.cnki.issn1007-7731.2026.08.022
Research progress on the properties， extraction and efficacy of persimmon pectin
Jiang Bao 1，2 Pu Fei 1 Yang Yuna 1，2 Hou Qing'e 1，2 Gao Hongfang 1
¹Weinan Vocational and Technical College， Weinan 714026， China;
2 Weinan Testing & Inspection and Research Center of Agricultural Products and Food， Weinan 714026， China）
Abstract Persimmons were regarded as medicinal and edible homologous resources， and their fruits and processing by-products peel and pomace） served as high-quality raw materials for pectin extraction. This review summarized the research progress on the physicochemical properties， extraction technologies， and physiological functions of persimmon pectin. In terms of physicochemical characteristics， persimmon pectin was notably distinguished by a low degree of esterification， which generally remained at approximately 40%. Its molecular weight， emulsifying capacity and gelling properties differed from those of citrus and apple-derived pectin. The main extraction processes included acid extraction， ultrasonic extraction， enzyme-assisted extraction and subcritical water extraction， and each method possessed unique advantages. Among these approaches， the maximum yield of pectin obtained via ultrasonic-assisted extraction reached 12.13%. In terms of biological functions， persimmon pectin exhibited antioxidant activity， regulated the composition of intestinal flora， enhanced host immunity， and contributed to the improvement of intestinal health. As a natural source of low-ester pectin， persimmon pectin showed great potential for further development. Researchers could further optimize extraction procedures and deepen the exploration of physicochemical properties and functional mechanisms， so as to promote the large-scale application of persimmon pectin in the food industry. This study provided a theoretical reference for the commercial development and comprehensive utilization of persimmon pectin products.
Keywords persimmon; pectin; extraction process; physicochemical properties; activity
柿子属于柿科柿属，为多年生落叶果树，分为甜柿与涩柿2个类型。（剩余7599字）