| 微波法提取南瓜果胶 |
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| 引用本文： | 王燕,车振明,万国富,华婧,张弛松,辜成英. 微波法提取南瓜果胶[J]. 食品研究与开发, 2004, 25(6): 59-61 |
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| 作者姓名： | 王燕 车振明 万国富 华婧 张弛松 辜成英 |
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| 作者单位： | 西华大学生物工程学院,610039 |
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| 摘 要： | 实验旨在探讨用微波法提取南瓜中果胶的最优方案,选取PH值、料液比、辐射时间、浸提温度4个因素做正交实验,得出最佳条件为:PH=2.0、料液比1:35、辐射时间6min、浸提温度95℃。另外对所提南瓜果胶做了初步品质鉴定。
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| 关 键 词： | 南瓜 果胶 微波法 提取 |
| 修稿时间： | 2004-08-09 |
PECTIN-EXTRACTING WITH MICROWAVE FROM PUMPKIN SKIN |
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| WANG Yan CHE Zhenming WAN Guofu ZHANG Chisong GU Chengying HUA JingCollege of Bioengineering of XiHua University,Chengdu Sichuan. PECTIN-EXTRACTING WITH MICROWAVE FROM PUMPKIN SKIN[J]. Food Research and Developent, 2004, 25(6): 59-61 |
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| Authors: | WANG Yan CHE Zhenming WAN Guofu ZHANG Chisong GU Chengying HUA JingCollege of Bioengineering of XiHua University Chengdu Sichuan |
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| Affiliation: | WANG Yan CHE Zhenming WAN Guofu ZHANG Chisong GU Chengying HUA JingCollege of Bioengineering of XiHua University,Chengdu Sichuan,610039 |
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| Abstract: | |
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| Keywords: | pumpkin pectin microwave radiation extraction |
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