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《Science and Technology of Food Industry》 2007-07
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西瓜中果胶不同提取工艺的比较研究

The process of extracting pectin from watermelon hull was studied in this paper.The optimal process conditions were gained by single experiments and orthogonal test as follows:pectin enzyme were destroyed at 90~100℃,40min , ultrasonic pretreatment used 30s, pectin were extracted by microwave and hydrochloric at 10~15min, pH 2.0, extracted temperature was 90℃ and the extracting yield of the pectin was 16.8%.
【Fund】: 沈阳农业大学青年基金项目(2004014)
【CateGory Index】: TS255.1
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