| 利用微波辅助技术提高柠檬皮果胶提取率的研究 |
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| 引用本文： | 李明元. 利用微波辅助技术提高柠檬皮果胶提取率的研究[J]. 食品研究与开发, 2007, 28(5): 91-94 |
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| 作者姓名： | 李明元 |
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| 作者单位： | 西华大学生物工程学院,四川,成都,610039 |
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| 摘 要： | 通过对微波辅助技术提高柠檬皮果胶提取率影响的研究，探索了微波处理的最佳工艺参数，即微波输出功率600W，料液比1：3，处理时间58s，处理次数3次，果胶得率与未经处理的样品相比，平均增长率为118.31％。
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| 关 键 词： | 微波法 柠檬果胶 提取率 |
| 修稿时间： | 2007-03-01 |
A RESEARCH ON ENHANCING EXTRACTION RATIO OF PECTIN FROM LEMON PEEL BY USING MICROWAVE ASSISTANT TECHNOLOGY |
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| LI Ming-yuan. A RESEARCH ON ENHANCING EXTRACTION RATIO OF PECTIN FROM LEMON PEEL BY USING MICROWAVE ASSISTANT TECHNOLOGY[J]. Food Research and Developent, 2007, 28(5): 91-94 |
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| Authors: | LI Ming-yuan |
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| Affiliation: | Bioengineer School, Xihua University, Chengdu 610039, Sichuan, China |
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| Abstract: | The research use microwave assistant technology to enhance extraction ratio of pectin from lemon peel.We study the best parameter of microwave disposal and get the best result:microwave output power 600 W,the ratio of material to solvent 1:3,disposal time 58 s,disposal degree 3 times.Compared with control experiment,the average increase ratio of pectin yield is 118.31 %. |
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| Keywords: | microwave lemon pectin extraction ratio |
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