Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food Science》 2007-02
Add to Favorite Get Latest Update

Study on Improved Pectin Extraction Method from Orange Peel

WANG Hai-bo,WANG Fang-an,PAN Chong-dao (Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430022, China)  
The pectin was extracted from orange peel by a new two times extracting method. The optimum extracting conditions with acid hydrolysis extraction and super high speed water stirring extraction were compared with the usual one time extraction method by single factor and orthogonal test. At the same time, the isolation and purification methods for pectin were also researched.The results indicated that the extracting yield of pectin is obviously increased by the improved method in comparison with the old method, and the purification level is also increased by the new method.
【CateGory Index】: TS255
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved