Four potato pectin polysaccharides were extracted from potato residue by enzymatic to remove starch and protein,hydrochloric acid solution,citric acid solution,alkaline phosphate solution and compound salt solution were four methods to extract the pectin.The polysaccharides were obtained by pectin ultra-filtration,ethanol precipitation and freeze drying.Effects of different extraction methods on yield,the composition characters of potato pectin polysaccharide were studied.The results show that the extraction yield by alkaline phosphate and compound salt extraction were 29.89％ and 21.O1％,respectively.The galacturonic acid content of pectin polysaccharide by alkaline phosphate solution and compound salt solution were 29.71％ and 31.57％,respectively.The ash content of pectin polysaccharide by alkaline phosphate solution (22.38％) is significantly higher than other three kinds (2.09％-2.48％).Pectin polysaccharide extracted by four methods has low-methoxyl pectin.No significant differences of protein content (less than 3.0％) by four methods.Galactose was the major neutral monosaccharide with a small amount of arabinose,rhamnose and glucose.The molecular weights (Mp) of four pectin polysaccharide ranged from 1.65 × 1O4 u to 1.17 × 106 u,and it was hetetopolysaccharide.The infrared spectra showed that all pectin extracted from potato had pectin typical functional groups.The research has theoretical and practical significance in the development and production of potato pectin.%以马铃薯渣为原料,采用酶法脱除淀粉和蛋白质,分别以盐酸法、柠檬酸法、碱性磷酸盐法和复合盐法从马铃薯渣中提取果胶,经超滤、乙醇沉淀和冷冻干燥得到4种马铃薯果胶多糖.研究不同的提取方法对马铃薯果胶多糖提取率、组成特性的影响.结果表明,碱性磷酸盐法和复合盐法提取果胶得率高(分别为29.89％和21.01％)、半乳糖醛酸含量高(分别为29.71％和31.57％).碱性磷酸盐法提取果胶的中灰分含量(22.38％)显著高于其他3种果胶多糖(2.09％～2.48％).4种工艺提取得马铃薯果胶是低甲氧基果胶;蛋白质含量低于3.0％,没有显著差异;中性单糖组成主要包括半乳糖,及少量的阿拉伯糖、鼠李糖和葡萄糖.马铃薯果胶多糖的峰值分子质量在1.65×104 ～ 1.17×106 u左右,为非均一多糖,4种方法提取得马铃薯果胶均具有果胶的特征官能团.
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