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| 桔皮果胶提取条件的选择 | |
| 引用本文： | 刘绍华, 程菊英,. 桔皮果胶提取条件的选择[J]. 广西植物, 1990, 10(4): 372-375 |
| 作者姓名： | 刘绍华 程菊英 |
| 作者单位： | 广西植物研究所 桂林(刘绍华)，广西植物研究所 桂林(程菊英) |
| 摘 要： | 用酸浸提、酒精沉淀法,从桔皮中提取果胶,通过正交设计分析,获得最佳得率的工艺条件。即果胶浸提液的酸度为pH2,反应时间2小时。沉淀果胶的酒精浓度为50％,其得率是12.6％。 |
| 关 键 词： | 提取 柑桔皮 果胶 正交设计 |
THE SELECTION OF CONDITONS OF EXTRACTING PECTIN FROM TANGERINE ORANGE RIND |
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| Liu Shaohua and Cheng Juying. THE SELECTION OF CONDITONS OF EXTRACTING PECTIN FROM TANGERINE ORANGE RIND[J]. Guihaia, 1990, 10(4): 372-375 | |
| Authors: | Liu Shaohua and Cheng Juying |
| Abstract: | This paper deals with the extraction of pectin from tangerine orange rind by using acidic aqueous solution as extractant, precipitating with alcohol and analysing by Orthogonal Design. The best technological conditions are as follows: the acidity of extractant at pH2 the reaction time for 2 hrs, the concentration of alcohol for precipitating pectin at 50% by volume, and the final fine rate of pectin is 12.6%. |
| Keywords: | extract tangerine orange rind pectin Orthogonal Design |
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