柑橘皮果胶提取与分离方法的研究进展  

Research progress on extraction and separation technology of pectin from citrus pericarp

作　　者：蔡文[1,2] 谭兴和[1,2] 张喻[1,2] 胡笑安[1,2] 郭润霞[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《食品与机械》2011年第2期161-164,共4页Food and Machinery

基　　金：湖南省产学研结合专项计划项目(编号:2009XK6001-5)

摘　　要：介绍果胶的结构、理化性质,并对目前国内外柑橘皮果胶提取的酸提取法、离子交换法、微生物法、微波辅助法等提取方法,以及用于果胶分离的乙醇沉淀法、盐析沉淀法、膜分离法进行综述,以期为果胶行业提供参考。The structure,physicochemical property of pectin were introduced.It summarized several extraction and separation methods of pectin in the pericarp of citrus at home and abroad at present.For example,with the application of acid,ion exchanged,microbe,microwave in extraction;with the application of ethanol,salting-out,membrane filtration in separation.It would provide reference for the pectin industry.

关 键 词：柑橘皮 果胶 提取 分离 

分 类 号：TQ432.71[化学工程]