摘要
对采用酸法提取柑桔皮果胶的水料比、加热温度和时间进行了比较试验。结果表明,提取液的pH值为1.3～1.6,水料比为10:1,加热85℃、1～1.5小时,所得果胶溶液经浓缩、乙醇沉淀后,果胶的平均得率为9.9%～10.7%。
Acid extraction method for preparation of pectin from the peel of orange was optimized, Various parameters are as follows: acidity (pH 1.3～1.6), temperature (85℃), time (1.0～1.5hr) and water to material ratio (10∶1). On average, the gain of pectin was normally 9.9%～10.0%.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
1993年第3期296-298,共3页
Journal of Huazhong Agricultural University
关键词
柑桔
果皮
果胶
提取
orange, peel, pectin, acid extraction
