| 柑橘皮中果胶的萃取方法研究进展 |
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| 引用本文： | 王健,黄国林. 柑橘皮中果胶的萃取方法研究进展[J]. 四川食品与发酵, 2007, 43(4): 12-15 |
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| 作者姓名： | 王健 黄国林 |
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| 作者单位： | 东华理工学院化学工程与工艺系,江西,抚州,344000;东华理工学院化学工程与工艺系,江西,抚州,344000 |
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| 摘 要： | 柑橘在加工生产橘汁和新鲜使用时，约产生30％～50％的皮渣，这些皮渣中有许多有用的成份，果胶是其主要化学成份之一。约占20％～30％。因此将无用橘皮转变为有用的物质，使废弃的天然有机化学资源得到合理利用，可以为国家创造巨大的经济财富。本文主要对目前国内外柑橘皮中果胶的几种萃取研究方法进行了综述。
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| 关 键 词： | 果胶 柑橘皮 萃取方法 |
| 文章编号： | 1671-6892（2007）04-00012-0004 |
| 修稿时间： | 2007-04-09 |
Progress of Extraction Methods of Pectin in Citrus Skin |
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| WANG Jian,HUANG Guo-lin. Progress of Extraction Methods of Pectin in Citrus Skin[J]. Sichuan Food and Fermentation, 2007, 43(4): 12-15 |
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| Authors: | WANG Jian HUANG Guo-lin |
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| Affiliation: | Department of Chemistry Engineering and Technology, East China Institute of Technology, Fuzhou 344000,China |
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| Abstract: | 30 %-50 % residue left when oranges are used to produce orange juice or used directly, while there are many useful ingredients in the residue. Pectin is one of the main ingredients in it,whose proportion is about 20 %-30 %. So it can create a lot of wealth to change the useless pericarp into useful substances,therefore, the discarded natural chemical resources can be used reasonably. This paper mainly summarized several extraction methods of pectin in the orange pericarp both at home and abroad in present. |
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| Keywords: | pectin orange pericarp extraction methods |
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