摘要
以柑皮为原料，采取稀酸提取、乙醇沉淀的方法制取高甲氧基果胶。探讨了盐酸浓度、加热温度和时间对产品得率、胶凝强度及甲氧基含量的影响。
In this paper,high methoxyl pectin was made from the mandarin peel, by the method of extracting with dilute hydrochloric acid and precipitating with alcohol.The effects of the concentration of hydrochloric acid, heating temperature and time on product rate. Gel strength and content of methoxyl was studied and the optimum extractive conditions of HM pectin was acquired.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第3期14-15,共2页
Science and Technology of Food Industry
关键词
柑皮
高甲氧基果胶
提取
果胶
Mandarin peel, High methoxyl Pectin, Extract
