柚子皮中果胶提取及脱色工艺  

作　　者：唐渝[1] 陈翠娟[1] 刘雁敏 严永恒 

机构地区：[1]暨南大学化学系,广州510632

出　　处：《食品科学》1998年第11期29-31,共3页Food Science

摘　　要：探讨了从柚子皮提取果胶的温度、酸度、时间等条件对产率的影响，其适宜条件是：90－95℃下，加入0．395％的盐酸，提取45min。还探讨了双氧水对果波脱色及对果胶质量的影响，适宜的条件是15℃左右加入5－7ml／100ml提取液的30％双氧水，放置1－2天，即可获得色泽很好的果胶产品。It was discussed the influence of temperature, acidity and time of extraction on yield of pectin extracted from shaddock skins. Optium conditions were: at 90－95℃, added 0. 395% in weight of hydrogen chloride and abstracted for 45min. Optium decolored conditions were: at 15℃, added 5－7% in volume of hydrogen peroxide(30wt. %), placed for 1-2days.

关 键 词：柚子皮 果胶 脱色工艺 产率 

分 类 号：TQ432.71[化学工程]