本文综述了从植物中提取果胶的各种方法，包括化学提取法和生物提取法。
In this paper, the methods of pectin extraction and purification from plant tissues, including chemical and biological methods, are introduced.
果胶酶分布很广，可来源于动物、植物和微生物。
Pectinase is most widely distributed. It exists in animals, plants and microbes.
天然植物多糖类主要包括纤维素、淀粉、果胶质、树胶等，对天然植物多糖结构及目前植物多糖的医学应用概况进行了综述。
Natural plant polysaccharides mainly include cellulose, starch, pectin and gum etc. The structure of the natural plant polysaccharides and its wide use in the medical field.
近年来又发现了果胶酸裂解酶还可用于植物病毒的纯化、纸浆漂白和以纺织品的生物精炼等。
It was also found recently that the pectate lyase could be used for the purification of plant virus, bleaching of paper pulp and the bio-refining of textiles etc.
膳食纤维是一般不易被消化的食物营养素，主要来自于植物的细胞壁，包含纤维素、半纤维素、树脂、果胶及木质素等。
Dietary fiber is generally not be digested food nutrients, mainly comes from the plant cell, including hemicellulose, cellulose and lignin pectin and resin, etc.
果胶是食品和医药工业中常用的添加剂，存在于水果、蔬菜以及其他植物的细胞膜中，一般从果皮、果渣及碎果中提取。
Pectin is common used additives in food and medicine industry, it exists in fruits vegetable and cell membrane of other plants. It is usual extracted from fruit skin, fruit dregs and broken fruit.
果胶是一种无毒的天然食品添加剂，是植物细胞壁的重要组成成份，在自然界中广泛存在。
Pectin is a natural non-toxic food additive. As an important component of plant cell wall, it is widely existed in nature.
探索开发新的植物资源提取果胶，为开发功能性食品原料提供新资源，期望为提高苹果梨生产资源的利用率和社会经济效益做出贡献。
In order to development a new resource to extract pectin and provide ingredients for functional food so that these could improve the utilization of Pingguoli and contribute to economic benefits.
猕猴桃的果胶甲酯酶抑制剂可有效抑制不同种类植物的果胶甲酯酶活性。
The kiwi pectin methylesterase inhibitor can effectively inhibit pectin methylesterase of various plant sources.
果胶酶分布很广，主要存在于高等植物和微生物中。
It is widely distributed in higher plants and microorganisms.
果胶类多糖是植物细胞壁多糖类家族中结构最为复杂的一种，具有优良的胶凝性和乳化性及多种生理功效。
Pectin is the most complicated polysaccharides in all plant primary cell walls. It has good gel forming and emulsion ability.
果蔬植物纤维，玉米粉，苹果粉，果糖，柑橘果胶，果寡糖，芦荟。
Fruit and Vegetable Fiber, Corn Powder, Apple Power, Fructose, Citrus Pectin, Fructooligosaccharides, Aloe Vera.
自然界大多数植物中的果胶为高甲氧基果胶，需通过降低其酯化度制备低甲氧基果胶。
The pectin in most plants is the high methoxyl pectin, so the low-methoxy pectin has to be prepared by reducing the degree of esterification.
自然界大多数植物中的果胶为高甲氧基果胶，需通过降低其酯化度制备低甲氧基果胶。
The pectin in most plants is the high methoxyl pectin, so the low-methoxy pectin has to be prepared by reducing the degree of esterification.
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