| 果胶粉稳定性研究 |
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| 引用本文： | 徐汶,王存文,王为国,张俊峰.果胶粉稳定性研究[J].食品与药品,2007,9(4):32-34. |
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| 作者姓名： | 徐汶 王存文 王为国 张俊峰 |
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| 作者单位： | 湖北省新型反应器与绿色化学工艺重点实验室,武汉工程大学化工与制药学院,湖北,武汉,430074 |
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| 摘 要： | 目的研究果胶粉存放过程中的稳定性。方法考察pH值、存放时间等因素对果胶粉胶凝度的影响,从而确定适宜的存放条件。结果适宜的存放条件为pH3．3左右,存放时间不超过6个月。结论获得了较佳的果胶粉存放条件,为果胶的生产工艺提供了实验根据。
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| 关 键 词： | 果胶 胶凝度 稳定性 |
| 文章编号： | 1672-979X(2007)04-0032-03 |
| 修稿时间： | 2006年12月22 |
Study on Stability of Pectin Powder |
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| XU Wen,WANG Cun-wen,WANG Wei-guo,ZHANG Jun-feng.Study on Stability of Pectin Powder[J].Food and Drug,2007,9(4):32-34. |
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| Authors: | XU Wen WANG Cun-wen WANG Wei-guo ZHANG Jun-feng |
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| Abstract: | Objective To study the stability of pectin powder during storage.Methods The influence factors,pH value and storage time,on gelatinous degree of pectin powder were discussed,and the suitable storage condition was determined.Results The suitable storage condition was as follows:pH 3.3,storage time of not more than 6 months.Conclusion A good storage condition of pectin powder is obtained,which provides an experimental basis for the production of pectin. |
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| Keywords: | pectin gelatinous degree stability |
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