摘要
本文采用正交试验的方法研究、探讨了由柑桔皮中提取果胶的工艺条件。从反应的液固比、酸度、温度、提胶时间、凝沉淀剂用量等几个方面得出了有益的结论。对利用柑桔皮生产果胶有重要意义。
This Paper adopts cressed test to study the technologicul coditions of extracting pectin from orange and tangerine peel. We come to a valuable conclusion in the respects of Proportion liquid and solid、acidity、temperature、extraction time and alcohol quantity needed, The research is of great importance for extarcting pectin from orange and tangerine peel.
出处
《宝鸡文理学院学报（自然科学版）》
CAS
1994年第1期38-43,共6页
Journal of Baoji University of Arts and Sciences(Natural Science Edition)
关键词
柑桔皮
果胶
胶凝度
正交试验
orange and tangerine peel
Pectin
begree of gelate
crossed test.
