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《The Food Industry》 2012-06
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Extraction of Flavones and Pectin and Development of Pomelo Health Beverage

Li Yu,Sun Zhong-lei,Wen Feng,Wang Xiang-jun Department of Life Science and Technology,Yangtze Normal University(Fuling 408100)  
Taking Shatian pomelo peel as raw material,the optimum extracting conditions of flavones and pectin from pomelo peel were investigated by single factor and orthogonal design experiment.The functional beverage was produced with pomelo juice,flavones and pectin after beening mixed,homogenized andsterilized,etc.Results showed that the optimal conditions extracting flavones were ethanol 90%,liquid material ratio 1︰40,time 50 min,ultrasonic temperature 30 ℃ and the extraction yield of flavones was 0.612 3%;The optimum technological parameters for pectin were pH 1.4,liquid material ratio 1︰110,time 6 min,ultrasonic temperature 50 ℃,ethanol 90%;The optimal formula of health beverage were pomelo juice 15%,citric acid 0.2%,flavones 0.06%,pectin 0.08%,and β-CD 0.3%.The beverage had good taste,special flavor,rich nutrition and certain sanitarian function.The study developed a new health beverage variety for the food industry and provided a new thinking for the fine and further processing of pomelo.
【Fund】: 长江师范学院青年教师科研项目(09JKY072)
【CateGory Index】: TS275.4
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